Monday, July 5, 2010

Cheesy Pepper Chicken Tacos

This is one of my all-time favorite recipes, so I thought I'd share. It's incredibly easy to make and super easy to modify to meet different needs.


2 boneless skinless chicken breasts, cubed
1 4 oz can fire roasted green chiles
1/4-1/2 C. finely chopped jalapenos (can be used in addition to or in place of the chiles)
Salt, pepper, cumin (to taste)
1-2 tbsp vegetable or olive oil
2 C. Colby-Jack cheese
Corn tortillas, soft fried (the smaller size work really best, I think.) - Can be substituted with flour tortillas.

Cook and season the cubed chicken breast in the oil. When it's almost cooked through, reduce heat to low and add the green chiles/jalapenos . Let the liquid cook down a bit then add the cheese to the top and let it melt. Scoop mix into tortillas and eat taco style. Also tastes great with chunky salsa on top!