Shopping List

Meat & Poultry:
22 ounces skinless, boneless chicken breast halves
2 ounces tuna steaks

Produce:
5 cloves garlic
2 medium onions
4 fresh poblano chilies
1 carrot
2 tablespoons fresh chives
1 green bell pepper
1 red bell pepper 
1 bunch fresh parsley
1 cucumber
10 ounces fresh spinach
1 quart strawberries
Additional veggies of your choice to serve with Poblano Chile Enchiladas a la Gringa: peppers, onions, tomatoes, zucchini, and/or corn.

Dairy:
8 ounces sour cream
8 ounces mozzarella cheese
1 egg
3 ounces plain yogurt

Spices & Flavorings:
Garlic salt
1-1/4 teaspoons Caribbean jerk seasoning
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of cayenne pepper
1-1/2 teaspoons soy sauce
1/2 teaspoon dried dill weed
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 teaspoon paprika
1/2 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1 tablespoon chicken bouillon granules
1/4 cup distilled white vinegar
1/4 cup plum sauce

Other:
10 (6 inch) corn tortillas
3/4 cup panko crumbs or breadcrumbs
1 tablespoon of mayonnaise
2 tablespoons chopped roasted peanuts
1/2 (15 ounce) can chickpeas
1/4 cup almonds, blanched and slivered

Pantry:
Olive oil
Vegetable oil
Baking powder
Salt
Pepper
Sugar