Grill cutlets 5 to 6-inches above hot coals 3 to 4 minutes
on each side or until crisp, browned and sizzling. In last
3 to 4 minutes, place a slice of cheese on each cutlet to
melt. While cutlets are grilling, sprinkle tortillas with
few drops of water and wrap in aluminum foil. Warm
tortillas along edge of grill.
To serve, remove grilled cutlets to serving plates and top
with tomato and avocado slices; add dollops of sour cream
and salsa. Pass warm tortillas.
MISSISSIPPI SMOKY BARBECUED DRUMSTICKSServes 2
Try serving these with drumsticks frills for a special
decorative touch. Fold heavy white paper (7-inches by 9-
inches) in half, lengthwise. Fold in half lengthwise again
and tape long edges closed. This produces a strip
measuring 9-inches by 1-3/4-inches. Cut strip into two 4-
1/2-inch strips. On each, slash 1-inch cuts at 1/4-inch
intervals along the entire length of the untaped folded
edge. To "fluff" frills, press top of slashed edge. Tape
frills in place around drumsticks just before serving.
5 roaster drumsticks
salt and ground pepper to taste
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1-1/2 teaspoons liquid smoke (optional)
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1/2 teaspoon cinnamon
8 to 12 drops Tabasco, or to taste