Thursday, March 5, 2009

Simple Cheesy Pepper-Chicken Tacos or Pollo tacos con queso

1 tsp. olive oil
2 large chicken breasts, boneless, skinless, cut into strips
2 tsp. black pepper
1 tsp. each cumin and minced garlic
1 medium orange bell pepper, finely chopped
1/2 medium red bell pepper, finely chopped
1/4 medium onion (red or Vidalia), finely chopped
1/2 C. salsa, medium or mild
1 C. shredded Mexican cheese blend
1/4 C. shredded pepperjack cheese

In large covered skillet, on medium high heat add olive oil, chicken, and spices. Cook over medium heat, about 10 minutes or til juices run clear. Add bell peppers, onion, salsa and cook over medium-low til all ingredients are combined, shredding chicken to bite sized pieces.
Remove skillet from heat and add cheeses, stirring well.

Spoon into corn or flour tortillas and top with lettuce, diced tomatoes, sliced black olives, sour cream. Serve with a side of beans and rice.

Serves: 4-6

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