Cook To Bang – Recipes To Get You Laid

Poonchiladas = Poonany – Math To Bang

I can’t go a week without banging out a new perverse recipe for Mexican food.  There is something so comforting and snuggly about the ability of food South of the border (US, obv) to put an ear-to-ear grin on my face.  It’s an instant crowd pleasure from a party full of dudes obsessively watching the playoffs to the sexy number you share a quiet Thursday evening with the lights down low.  The best part is Mexican grub like these Poonchiladas are so easy to make that a jellyfish with a blindfold pull it off.  True story.  My arm is still throbbing from being stung, but the jellyfish’s was out of sight.  No matter what nature show hosts might tell you, jellyfish sex is not that kinky.  So what are you waiting for?  If a invertebrate with only tentacles can pull off Poonchiladas, then certain you can CTB with this dish.  Right?

Recipe courtesy of LEANDY KAUFSKIN.

Total time: approximately 40 minutes

Projected cost: $12

Drinking Buddy: Beer, always

Ingredients (you will have leftovers):

1. 1 can of red enchilada sauce

2. 2 tbsp of olive oil

3. 1 dash of salt

4. 2 tablespoons of lemon juice

5. 10 small corn tortillas

6. 2 massive handfuls of shredded jack/cheddar cheese

7. 1 pound of skinless chicken breasts

8. 1 handful of chopped black olives

Step 1

Preheat the oven to 400 degrees.  Marinate the chicken in lemon juice and salt (approx 5 min).  Place the chicken in a foil-covered baking pan and douse them with olive oil.  Throw in the oven and bake through (approx 20 min).  Remove from oven and chop into small pieces with a knife OR pull it apart like a velociraptor.

Step 2

Heat up ½ the enchilada sauce in a small frying pan.  Use the spatula to dip the tortilla in the pan and flip to soak up the sauce.  Roll up a 10 thin lines of chicken and cheese and set them in a row in a medium-sized deep baking pan.

Step 3

Drench the rolled up goods with the sauce from the frying pan and the can.  Sprinkle the remaining cheese over the top and pop that back in the oven.  Bake until the sauce soaks up into the enchiladas and the cheese melts (approx 15 min).  Serve up 2 or 3 Poonchiladas per plate and top off with the olives.  If you feel saucy, add condom-ments like sour cream, GUAPO GRINGO GUACAMOLE and/or SIMPLY SEXY SALSA.

This entry was posted on Sunday, November 1st, 2015 at 10:13 am and is filed under IT’S ON!-TREES, mexican, poultry, RECIPES, spicy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.