Thursday, October 27, 2011


This is a tasty Mexican treat that is easy to make.

Saute onions and peppers.  Cook until they are crisp-tender or
softer if you prefer.  Green peppers add more color
but I was out of them at the moment.

Mix with cooked chicken and salsa; heat through.

Place mixture on a tortilla, top with cheese, roll up and enjoy.


2 whole chicken breasts,
(skinless, boneless) cut into strips
¼ cup lime juice
1 garlic clove, minced
1 tsp. chili powder
½ tsp. ground cumin
¼ tsp. salt

Combine lime juice and seasonings in a bowl; add chicken strips
and stir. Marinate for 15 minutes.
In a nonstick skillet or frying pan, cook chicken and marinade for
4 to 5 minutes or until chicken is done.  Remove to a dish.

2 tbsp. olive or vegetable oil
1 medium onion, cut into thin wedges
2 ½ cups thinly sliced red, yellow and green peppers

In the same nonstick skillet, cook onion and peppers for 3 to 5
minutes or until crisp-tender.

½ cup salsa

Stir in salsa and chicken; heat through.

12 flour tortillas (8-inch)
1 ½ cups shredded cheddar or Monterrey Jack cheese

Divide mixture among tortillas; top with cheese. 
Roll up and serve.
Yield: 6 servings

No comments:

Post a Comment