| INGREDIENTS |
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1 tb Olive oil
4 Chicken breasts
Skinned, boned in 3/4" dice
2 lg Onions; 1/2" dice
1 Red bell pepper; seed/1/2" d
2 Jalapeno; diced fine
3 Garlic cloves; minced
1/2 tb Chili powder
2 ts Ground cumin
2 ts Coriander
2 c Chicken stock
3 tb Cilantro; chopped
3 c Grated jack cheese
(fully packed cups)
Lime juice to taste
Salt to taste
8 Warm flour tortillas
Mango pico de gallo:
Recipe follows
Avocado relish:
Recipe follows
Fresh sprigs cilantro
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| INSTRUCTIONS |
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CHICKEN "CHILI" TACOS WITH MANGO PICO DE GALLO AND AVOCADO RELISH
Heat oil in a medium saucepan over medium-high heat. When hot, add
chicken and saute for 5 minutes or until golden brown. Add onions and
peppers and saute for 3 more minutes. Add jalapenos, garlic, chili
powder, cumin, coriander, and saute for 2 minutes. Deglaze with the
chicken stock and simmer for 5 minutes or until chicken stock has
disappeared. Remove saucepan from heat and fold in cilantro and
cheese. Stir until mixture has a creamy consistency. Season with lime
juice and salt.
Portion "chili" mixture onto 8 warm tortillas. Roll up each
tortilla into a cylinder shape, place 2 tacos on each plate side by
side. On one side of the tacos spoon the Mango Pico de Gallo and the
Avocado Relish side by side. Garnish the top with sprigs of cilantro.
Serve. YIELD: 4 SERVINGS see part 2 for remainder of recipe
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