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Friday, August 18, 2006
INGREDIENTS
2 tbsp. vegetable oil/butter
1 yellow onion, sliced
1 green bell pepper, seeded and sliced
½ medium tomato, diced
1 whole boneless, skinless chicken breast, sliced into strips
1 lemon pepper seasoning
3 fresh lg. flour tortillas
CONDIMENTS
Freshly grated Monterey Jack and cheddar cheese
Guacamole
Chopped fresh tomatoes
Pico de Gallo
Sour Cream
PROCEDURE
- Sauté onions and peppers in oil over medium heat until onions are caramelized and peppers have crispy edges.
- Increase heat on high and add chicken and grill quickly until chicken is just cooked through, about 5 minutes. Add lemon pepper seasoning.
- Heat tortillas by wrapping tortillas in foil and heat in 350-degree oven for 2 minutes.
- Served on a sizzling plate with refried beans and homemade Spanish rice.
