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
