1 small onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder (I’ve substituted taco seasoning before when I was out of chili powder)
1 tsp. salt
1/2 tsp. black pepper
1 cup diced tomatoes
1 small can tomato sauce
1 Tbs. cilantro, chopped (optional—I add when I have it on hand)
3 cups chicken cooked, boned, shredded
1 tbsp lime juice
1 jar salsa (16 oz) (whatever hotness you prefer—mild worked well for us)
5 Chamayo Red Chile Sandwich Petals
8 oz shredded cheese (Monterey Jack, cheddar, or a Mexican blend—your preference; read labels to ensure gluten-free status)

Sour cream, jalapenos, and cilantro for garnish (optional)

Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.

Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.)

Spread one half of the jar of salsa in an ungreased 9″ x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa).

Top with chicken mixture; sprinkle with half of the cheese.

Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.

Bake until cheese is melted and casserole is hot, about 15 to 20 minutes.

Adapted from Valerie and Woman’s World

•Spinach Garlic Pesto Petals? How about my Italian Stuffed Lasagna recipe? Just substitute five to six Sandwich Petals cut into long strips to use instead of noodles. Yummy!

• Agave Sandwich Petals
• 1 banana cut in half
• peanut butter
• Agave nectar or honey

Heat the Petal for 30 (so it is more pliable and easy to work with).

Let Petal cool, then spread peanut butter on the Petal – as much as your liking.

Drizzle Agave nectar or honey on Petal.

Lay 1/2 of cut banana onto Petal.

Then wrap/roll and seal. Enjoy!

Instructions

In a small skillet heat olive oil
Saute garlic, spinach and asparagus for about 3-5 minutes (enough to heat everything)
Reheat Chicken – about 30 seconds in microwave if reheating
Heat Sandwich Petal in microwave for about 15 seconds
Layer ingredients in Sandwich Petal and  then roll
Enjoy!

Serves: 2

• Your favorite Petal flavor
• Pesto sauce
• Cooked chicken
• Olive Oil
• Cheese
• Artichoke hearts
• Black olives
• Heat oven to 400 degrees

Brush a think layer of olive oil onto the Sandwich Petal, then place petal in 400 degree oven for about ten minutes.  Take Petal out of oven and add your ingredients. Then place back in oven after ingredients are on for about ten minutes.

Take out of oven, cut with pizza cutter if needed. And Enjoy!

1                      Spinach Garlic Pesto Sandwich Petal

2 oz.                 Havarti Cheese

½ cup               Wild Mushrooms

¼ cup               Leeks, chopped

1 tsp                 Thyme

2 Tbsp              Ranch Dressing

Directions

1.    In a skillet over high heat, spray with cooking spray.

2.    Sautee mushrooms, leeks, and thyme until soft and fragrent.

3.    Add salt and pepper to taste

4.    Lay petal out, spread dressing, cheese, mushrooms and leeks on half of the pelel.

5.    Fold over and place in skillet until slightly crispy.

6.    Enjoy!

Serves 6 

Wrap:

6 Chimayo Red Chili Sandwich Petals

24 medium shrimp, cooked and shelled

1 cup shredded Napa Cabbage

1/3 cup chopped cilantro

1/2 cup peeled, seeded, chopped cucumber

1 medium carrot, julienned

Quick Thai Dipping Sauce:

1 tablespoon light soy sauce

1 tablespoon white-wine vinegar or rice vinegar

3 tablespoons mirin

1/4 teaspoon grated ginger root (optional)

Directions

1. Lay petal out flat. Place 1/6 of each ingredient down middle of wrapper, starting with the nappa cabbage. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito.
2. Refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce.
3. To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

• Cream cheese
• Norlander’s Original Teriyaki Concentrate (mixed to make sauce)
• Finely diced Green and Red Peppers

Warm Petal for 30 seconds then let cool.
Mix all ingredients together.
Spread on entire Petal. Then roll Petal and cut in 1/2 – 3/4″ pinwheels.

Then Enjoy!

• Cream cheese
• 1/4 – 1/2 Cup Salsa
• Powered red chile
• Sprinkle of Garlic or Finely Diced Garlic to do it right!

Warm Petal for 30 seconds then let cool.
Mix other all ingredients together (Salsa may make mixture too runny so draining a little may help). Add juice back in if needed.
Spread on entire Petal then roll Petal and cut in 1/2 – 3/4″ pinwheels.

Then Enjoy!

• Spinach Garlic Pesto Sandwich Petals
• Cream cheese
• Parmesan cheese
• Red onion – finely diced

Warm Petal for 30 seconds then let cool.
Mix all  ingredients together then spread on entire Petal.
Roll Petal then cut in 1/2 – 3/4″ pinwheels.

Then enjoy!

- Using the Agave Sandwich Petals, spread Nutella on one Sandwich Petal and Raspberry preserves on the other Petal.

-Put the two Petals together, then grill for one minute using a foreman type grill. Or you can use a pan on the stove, just flip the Petal over after about 30 seconds, then let sit another 30 seconds on the other side.

-Take the Petal off of the heat, and let the Petals cool for a few seconds then cut with a pizza cutter into slice sizes you desire.

-Then enjoy!