Sauteed Shrimp and Lobster, with seasoned red onion and zucchini ribbons in a habanero chili tortillas. Sour cream and verde sauce (tomatillo and green chilies) topping. Chicken consisted of on the bone slow cooking in a seasoned diced jalapeno tomato mix. Same roll up, and same sauce topping. Delish! My Tex-mex cravings turned into food porn for you.
I used a shredded Monterrey jack cheese for the filling as well.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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