Southwestern Wok Dinner

My one pan is a wok! This could be made in a frying pan, but I like to use the wok so that I can push things up the sides to keep warm as I go without over-cooking. This dish is gluten-free and is great for a group with different spice preferences. Diners can adjust the spiciness of their serving by their choices of salsa zest. Serve right from the wok and wait for your diners' complements. This makes 2 generous complete dinner portions. If you add some refried beans, rice, or a salad you can stretch it to 4 servings.

Ingredients:

• 4 tablespoons salted butter, divided
• 1/2 teaspoon cumin
• 8 6-inch corn tortillas
• 3 large eggs
• 1 jalapeno pepper finely chopped or shredded without seeds (optional depending on taste)
• 1 12.5-oz. can chicken
• 10-oz. can tomatoes with chilies, drained
• 1/2 teaspoon chili powder
• black olives
• green onions
• cilantro
• 1-2 cups shredded cheddar cheese

for serving: salsa, sour cream, hot sauce

• Wok with cover
• Spatula
• Can opener
• 1/2 teaspoon measuring spoon
• knife

• melt 2 tablespoons of butter over low heat in the wok
• stir in 1/2 teaspoon of cumin
• tear the tortillas into bite size pieces and add to wok
• raise heat to medium and brown slightly, push to the outside of wok

• melt remaining 2 tablespoons of butter and stir in chopped jalapeno (if using)
• add eggs to the wok and stir to scramble
• cook until soft and push to the side of the wok

• drain chicken and add to middle of wok
• drain tomatoes and add to top of the chicken
• sprinkle with 1/2 teaspoon chili powder, lightly blend chicken and tomatoes with spatula

• slice olives, chop green onions, chop cilantro, and sprinkle on top as you slice and chop
• sprinkle shredded cheddar on top to cover entire surface
• cover and simmer until cheese is melted

Enjoy :-)