Roasted Chicken or Veggie Cone Appetizers

INGREDIENTS 

• 3-4 - 11” Fresca Salsa Homestyle tortillas
• 2 medium to large whole or 4 split chicken breasts, bone-in

  OR

• 3-4 cups mixed seasonal vegetables
• 4 table spoons lemon juice
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 4 jalapeño chiles, stemmed, seeded and minced
• 1 onion, chopped 6 small to medium tomatoes, chopped
• 2 teaspoons oregano
• ½ teaspoon black pepper
• 1/2 teaspoon salt, or to taste
•  shredded cheddar or jack cheese for topping
• approximately 1/2-1 cup chicken broth

DIRECTIONS
Preheat oven to 350.

Place chicken in shallow pan, rub with lemon juice, 2 tablespoons of the olive oil, black pepper.  Roast for 30 minutes. When the meat is cool enough to handle, remove it from the bones, shred lengthwise, then chop into 3/4-inch pieces.

If using vegetables, roast in pan with same seasonings, and cool. Heat oil in skillet over medium heat and sauté garlic, chiles and onion until soft but not browned.

Add the tomatoes, shredded chicken, oregano, salt and enough chicken broth to barely cover the ingredients. Simmer, stirring frequently, until nearly all the liquid has evaporated. If using vegetables, use half the broth and simmer on low heat. Makes 4 cups filling.

Cut each tortilla in half. Spray a muffin tin with nonstick spray. Form shells into cones and tuck point over to prevent  the cone from leaking. Put the cones into the muffin tin. Spoon chicken or veggie mixture into cones. Sprinkle cones with cheese.

Bake at 375 F for 15 Minutes, 10 minutes for veggie version; or until cheese is bubbly and lightly browned. Let rest for 5 minutes before serving.