| | PICADILLO |
| 3 | tb | Olive oil |
| 1/2 | c | Diced (1/4 inch) red onion |
| 1/2 | c | Diced (1/2 inch) red bell pepper |
| 6 | | Ripe plum tomatoes; seeded and diced |
| 1/4 | c | Coarsely chopped pitted green olives |
| 1/2 | c | Golden raisins |
| 1/4 | c | Coarsely chopped almonds |
| 2 | tb | Drained tiny capers |
| 1 | ts | Dried thyme |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Ground cinnamon |
| 3 | c | Cooked shredded chicken meat |
| | Salt and freshly ground black pepper, to taste |
| 1/4 | c | Coarsely chopped flat-leaf parsley |
| 6 | c | Marinara Sauce (see recipe) or other prepared tomato sauce |
| 16 | lg | Flour tortillas (about 8 inches in diameter) |
| 12 | oz | Monterey Jack cheese; grated |
