Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Frag Out Flavor
Ingredients
Onion, sliced (1 medium)
Green bell pepper, sliced (1)
Red bell pepper, sliced (1)
Boneless, skinless chicken breasts or thighs (1 lb)
Canola oil (2 Tbsp)
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Fitty - Mango Habanero seasoning (1 tsp)
Chicken stock (1/4 cup)
Flour tortillas, browned (4 large)
Shredded cheese
Sour cream
Guacamole
Green Chili
Recommended Garnishes
Optional
Directions
Heat 1 Tbsp canola oil in pan on medium / med-high heat.
Tenderize chicken with a meat mallet and season with Fitty seasoning.
Fry each side of the chicken until done.
Remove chicken and chop into small squares, or shred. Set aside.
Add 1 Tbsp canola oil to the pan and sauté onion and peppers till tender.
Sprinkle veggies lightly with Fitty seasoning and reduce heat to caramelize vegetables; stir frequently. Onion should be tender and a caramel color.
Return chicken to the pan and add 1/4 cup chicken stock. Stir and heat through.
Heat tortillas till slightly browned in a separate skillet.
Spread meat and vegetable mixture evenly between two tortillas.
Add shredded cheese and cover with remaining tortillas. Heat in microwave to just melt cheese.
Slice tortillas with a pizza cutter into 6 to 8 triangles.
Serve with sour cream, guacamole, and additional green chili, if desired. Enjoy!
Optional
Include mushrooms and zucchini for a flavorful twist.
