INGREDIENTS

INSTRUCTIONS

In a large food-storage bag, combine chicken and 3/4 cup taquila marinade.
Chill remaining marinade. Secure bag. Chill at least 2 hours, turning bag
over once or twice. Prepare grill for low direct heat. In 8-inch square
baking dish, arrange chicken breast with meaty portions toward outside
edges. Pour marinade over chicken. Cover with wax paper. Microwave at High
for 4 to 6 minutes, or until exterior of meat is no longer pink,
rearranging chicken breasts once. Place on cooking grid. Grill, uncovered,
for 8 to 12 minutes, or until chicken is no longer pink and juices run
clear, turning once. Wrap grilled chicken in foil to keep warm. Set aside.
In a 1-quart casserole, combine remaining 1/4 c marinade, pepper and onion.
Cover. Microwave at High for 5 to 7 minutes, or until pepper and onion are
tender crisp, stirring once or twice. Set aside. Place tortillas between 2
dampened paper towels. Microwave at High for 45 seconds to 1 minute or
until tortillas are warm to the touch. Cut each chicken breast half into
thin strips. Place strips in warm tortilla. Top with 1/4 of pepper and
onion mixture. Fold up from bottom. Fold in sides and secure with wooden
pick, leaving top open. Top with salsa, sour cream, and guacamole, if
desired.
Posted to EAT-L Digest 22 Sep 96
Date:    Mon, 23 Sep 1996 20:50:04 -0400
From:    Eileen & Bob Holze <beck4@ASAN.COM>

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