| 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 |
ts |
Ground cumin |
| 1 |
ts |
Dried oregano, crumbled |
| 1/2 |
ts |
Dried crushed red pepper |
| 4 |
|
Skinless boneless chicken breast halves |
| 4 |
|
10 inch flour tortillas |
| 3 |
tb |
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)
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”