2 lbs. green peppers
Vegetable oil
4 whole chicken breasts, split, boned & skinned
Salt & pepper
2 Tbs. margarine
12 flour tortillas, warmed
6 oz. shredded Monterey Jack cheese
1 1/2 c. picante sauce
Brush peppers with oil
bake on cookie sheet at 450 20 minutes or until skin blisters, turning once. Remove from oven
place in plastic bag. Close
let stand 15 minutes. Peel peppers
cut into thin strips. Pound chicken to even thickness. Brush with oil
season with salt & pepper. Place on grill over hot coals for 6-8 minutes or until cooked through, turning once
cut into 1/4" slices. Melt butter in skillet. Add peppers & chicken
heat through. Spoon 1/2 c. chicken mixture down center of each tortilla
top with 2 Tbs. each cheese & picante sauce. Roll up
serve with additional picante sauce. Makes 6 servings.
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