Grilled Chicken & Salsa Tacos Recipe

Ingredients:
2 lb green peppers or poblano peppers
vegetable oil
4 whole chicken breasts, split, boned and skinned
salt and pepper to taste
1 1/2 cupsJardine's Peach Salsa
or Jardine's Raspberry Salsa
2 tbsp butter
12 flour tortilla (7 to 8 in), heated
1 1/2 cups shredded Monterey Jack cheese


Directions:
Wash and dry peppers, brush skin evenly with oil; place on cookie sheet, bake at 450° about 20 minutes or until skin blisters, turning once. Remove from oven and place in a plastic bag; close and let stand 15 minutes, remove peppers from bag, one at a time; peel and cut into thin strips.  Pound chicken to 1/2 inch thickness. brush with oil; sprinkle with salt and pepper. Place on grill over hot coals; grill 6 to 8 minutes or until just cooked through, turning once. Cut chicken diagonally into 1/4 inch slices. Melt butter in large skillet, add peppers and chicken; heat through, stirring constantly. spoon about 1/2 cup chicken mixture down center of each tortilla; top with about 2 tbsp cheese and 2 tbsp of salsa. Roll tightly and serve immediately with additional salsa.

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