| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Mexico, Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless chicken breasts |
| 1 |
|
Green pepper cut into 1/4 inch strips |
|
|
Marinade |
| 2 |
|
Or 3 cloves garlic, minced |
| 1/3 |
c |
Worcestershire sauce |
| 1 |
ts |
Liquid smoke |
| 1/4 |
ts |
Black pepper. |
| 1/4 |
ts |
Thyme |
| 3 |
tb |
Lime juice |
|
|
Chopped fresh cilantro |
|
|
Sour cream |
|
|
Guacamole |
| 1 |
|
Yellow onion separated into rings |
| 1 |
ts |
Cumin |
| 1/4 |
c |
Soy sauce |
| 2 |
ts |
Vegetable oil |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Cayenne |
| 1 |
|
Shot Tequila |
|
|
Shredded cheddar & jack cheese |
|
|
Salsa |
INSTRUCTIONS
INGREDIENTS
DIRECTIONS
Place chicken breasts in a non-metallic container. Top with onion rings
and green pepper strips. Combine marinade ingredients in a small bowl; mix
well and pour over meat and onions. Refrigerate 8 hours or overnight.
Remove the meat & onions from marinade, reserving the onions, peppers and
marinade. Place meat on grill, basting often with the marinade and turning
often. Meanwhile saute onion and peppers in butter and salsa. When the
chicken breasts are done slice into thin strips and add to the skillet with
sauteed vegetables. Heat flour tortillas quickly on the grill. Watching
and turning them often. Serve mixture hot on the warm flour tortillas with
sour cream, grated cheddar and jack cheese, fresh cilantro, salsa, and
guacamole.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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