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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Marinade
1/2 cup fresh lime juice
1/3 cup vegetable oil and tequila
4 clove garlic, minced
1 1/2 tsp ground cumin
1 tsp dried oregano, crumbled
1/2 tsp dried crushed red pepper
4 large boneless, skinless chicken breasts
4 (10 inch) flour tortillas
3 tbsp vegetable oil
1 thinly sliced red, yellow pepper and red onion
1 clove garlic, minced
2 cups shredded Monterey jack cheese
1 (4 oz) can whole green chilies
Salsa
Combine marinade ingredients in a resealable bag and add chicken, turning to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally. Grill chicken until golden brown and almost cooked through, about 3 minutes per side.
Preheat oven to 350. Wrap tortillas tightly in foil and place in oven. Heat 3 tbsp oil in a large skilled and add vegetables and garlic. Saute until tender, about 4 minutes. Season with salt and pepper. Keep warm in oven. Layer 1/4 cup cheese, 1 chili, and then 1/4 cup cheese on each breast half. Grill until chicken is cooked through and cheese melts, about 3 minutes. Arrange 1 chicken breast on each tortilla and top with 1/4 of sauteed vegetables. Wrap tightly. Place tortilla, seam-side down, in center of each plate. Garnish with salsa.
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SOUTHWESTERN CHICKEN BURRITOS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Marinade
1/2 cup fresh lime juice
1/3 cup vegetable oil and tequila
4 clove garlic, minced
1 1/2 tsp ground cumin
1 tsp dried oregano, crumbled
1/2 tsp dried crushed red pepper
4 large boneless, skinless chicken breasts
4 (10 inch) flour tortillas
3 tbsp vegetable oil
1 thinly sliced red, yellow pepper and red onion
1 clove garlic, minced
2 cups shredded Monterey jack cheese
1 (4 oz) can whole green chilies
Salsa
Combine marinade ingredients in a resealable bag and add chicken, turning to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally. Grill chicken until golden brown and almost cooked through, about 3 minutes per side.
Preheat oven to 350. Wrap tortillas tightly in foil and place in oven. Heat 3 tbsp oil in a large skilled and add vegetables and garlic. Saute until tender, about 4 minutes. Season with salt and pepper. Keep warm in oven. Layer 1/4 cup cheese, 1 chili, and then 1/4 cup cheese on each breast half. Grill until chicken is cooked through and cheese melts, about 3 minutes. Arrange 1 chicken breast on each tortilla and top with 1/4 of sauteed vegetables. Wrap tightly. Place tortilla, seam-side down, in center of each plate. Garnish with salsa.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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