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Recipe for a Mexican dish

Copyright© 2006 - 2010
Linda Symonds

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Caliente Fiesta Chicken


4 boneless, skinless chicken breast halves
salt to taste
4 (7-8 inch) flour tortillas
1 1/3 cup shredded Monterey Jack cheese
1 can (4 oz.) diced green chilies, drained
1 tbsp minced green onion
1 tbsp vegetable oil
1/2 cup roasted sweet red peppers (from a jar is fine)
2 tbsp taco sauce (also from a jar)
1 fresh avocado, cubed
1/2 cup chopped fresh cilantro
4 lemon wedges (optional)

Place chicken between two pieces of plastic wrap and gently pound to 1/4-inch thickness.

Arrange tortillas on large baking sheet. In medium bowl, mix together cheese, chilies and onion.

Divide mixture and spread on tortillas. Bake in 350° F. oven about 10 minutes or until bubbly and light brown around edges.

In a large non-stick skillet, place oil and heat to medium high temperature. Add chicken; season with salt and cook about 3 minutes per side until cooked through.

In the meantime, puree bottled red peppers with taco sauce in a blender to make Caliente Fiesta sauce. Heat in a skillet or sauce pan until hot.

To assemble, place 1 piece of chicken on each tortilla. Spoon 1/4 of sauce over center of each chicken breast and sprinkle with fresh cilantro. Place cubed avocado in center of tortilla over the sauce.

Serve with lemon wedges (optional).

Serves 4

 

 

 



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