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CATEGORY CUISINE TAG YIELD
Meats, Dairy Grill, Poultry 4 Servings

INGREDIENTS

1/2 c Fresh lime juice
1/3 c Oil
1/3 c Tequila
4 Cloves garlic, minced
1 1/2 t Ground cumin
1 t Dried oregano, crumbled
1/2 t Dried crushed red pepper
4 Skinless boneless chicken
breast halves
4 10 inch flour tortillas
3 T Oil
1 Red bell pepper, thinly
sliced
1 Green bell pepper, thinly
sliced
1 Red onion, thinly sliced
1 Clove garlic, minced
8 oz Monterey jack cheese
shredded
4 oz Canned whole green chilies
drained
Fresh cilantro
Purchased salsa

INSTRUCTIONS

Marinade: Mix first 7 ingredients in large shallow baking dish. Add
chicken and turn to coat. Cover and refrigerate at least 4 hours or
overnight, turning chicken occasionally.  Prepare barbecue (medium
heat). Preheat oven to 350F. Wrap tortillas  tightly in foil and place
in oven. Heat 3 tablespoons oil in heavy  large skillet over
medium-high heat. Add peppers, onion and garlic  and saute until
tender, about 4 minutes. Season to taste with salt  and pepper. Keep
warm in oven.  Remove chicken from marinade and grill until brown and
almost cooked  through, about 3 minutes per side. Layer 1/4 cup cheese,
1 chili, then  another 1/4 cup cheese onto each breast half. Grill
until chicken is  cooked through and cheese melts, about 3 minutes.
Arrange 1 chicken breast on each tortilla. Top each with 1/4 of
sauteed pepper mixture. Wrap tightly. Place tortilla seam side down,
in center of each plate. Garnish burritos with cilantro and serve,
passing salsa separately. NOTES : I heat the tortillas on the grill.  I
also slice the chicken breasts before putting in tortillas.  Posted to
MC-Recipe Digest V1 #367  Recipe by: Bon Appetit, April 1993  From:
DarlingCL@aol.com  Date: Sat, 11 Jan 1997 07:57:53 -0500 (EST)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1004
Calories From Fat: 535
Total Fat: 60.6g
Cholesterol: 124.5mg
Sodium: 1604.4mg
Potassium: 786.1mg
Carbohydrates: 51.1g
Fiber: 5g
Sugar: 6.1g
Protein: 52.8g


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