Week 28 :: Meal Time -- Navajo Tacos

Navajo Tacos!

What you'll need: 

8-12 frozen rhodes rolls

vegetable or canola oil (enough to cover the bottom of a frying pan about 1/2 inch)

2 C chicken (grilled and cut into strips)

1 head of lettuce (chopped)

1 can of chili

salsa 

shredded cheese

What you'll do:

Thaw the Rhodes rolls but do NOT let them raise. Once thawed heat the oil in a frying pan over low-medium heat. Stretch the rolls out so they are flat and about the size of your hand. Test the oil with a small piece of dough. (It should sizzle and bubble and brown the dough. Turn heat down if it starts to splash.) Add a stretched out roll and cook until browns (about 2-3 minutes time will vary depending on the kind of pan and the temperature) flip with tongs and cook evenly on each side until dough is cooked. Place on a paper towel covered plate to drain and dab the excess oil off. Top with ingredients! Enjoy!

On one we did chili and lettuce and cheese and on the other we did grilled chicken, lettuce, cheese and salsa. I hadn't ever had them before so it was fun to deep fry some rhodes rolls to make scones and put on toppings!