6-12" Flour Tortillas
½ c. Pepper Jack Cheese
½ c. Monterey Jack Cheese
1# Skinless Boneless Chicken Breast
1 Bunch Fresh Cilantro
2 Each Fresh Red Bell Pepper
4 oz. Diced Green Chili's
Juice of 2 Limes
S&P To Taste
Pre-heat grill to medium heat, season Chicken Breasts with S&P and cook for 6-8 minutes on each side or until clear juices are seen. Reserve and let cool then dice into ½ inch pieces. Next, place 2 whole Red Peppers on grill and cook until all sides are black and skin is blistering, place in bowl and cover with plastic wrap, wait 5-7 minutes and then proceed to remove the skin and seeds, then dice pepper into ½ inch pieces and place in bowl with chicken. Chop Cilantro and add to chicken/pepper mix, add green chili's, juice of 2 limes and S&P to taste.
To Assemble: Season pre-heated grill with olive oil or non stick vegetable spray. Place tortilla on grill and on one side add pepper jack cheese then chicken mix then top with Monterey jack cheese and then fold over the tortilla and cook for 3 minutes on each side. Repeat process until all mix is used.
Serve with favorite Salsa and Guacamole.
For BBQ Crème Friache: Add ½ cup sour cream with 2-3 ounces of favorite BBQ sauce and mix well.
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