Makes 6 servings
Ingredients
3 green bell peppers
3 red bell peppers
2 jalapenos
1 large white onion
1lb thick cut bacon
1lb monterey queso
12 medium flour tortillas
1 head cilantro
limes as needed
neutral oil as needed
kosher salt and cracked pepper as needed
chicken marinade
3 chicken breasts (or thighs if you don’t like chicken breast, but then it would be more like Muslo Alambre)
3/4 cup water
7oz can chipotle in adobo
4 cloves garlic
2 tbsp refined olive oil
1 tbsp chili powder
2 tsp kosher salt
1 tsp pepper
1 tsp cumin
1 tsp oregano
Procedure
Prep
Butterfly chicken breast and tenderize with a mallet (if using thigh, pre-cut bite sized pieces first).
Place in a bag with all chicken marinade ingredients and refrigerate overnight (4-12 hours).
Grate your cheese, chiffonade cilantro, and cut onion into crescents.
–
Cook bacon in cast iron until desired doneness. Make sure first batch is well oiled and pre-heated or it will stick.
Meanwhile, char bell peppers and jalapenos over an open flame until dark. Once finished, cut bell peppers into crescents, and dice jalapenos.
Saute onions in bacon grease until tender and slightly charred.
Remove onions and cook chicken until decent color forms; remove and cut into bite sized chunks. Drain liquid if there is too much while cooking.
Add bell peppers, jalapenos, shredded bacon, and onions, and bring all up to temp. Keep warm on medium-low heat.
In a separate oiled pan on medium heat, add a tortilla with a sprinkling of cheese on the tortilla. Wait till the cheese melts then add the chicken & peppers mixture. Sprinkle another serving of cheese on top and plate.
Garnish with light cilantro and serve with lime on the side.
¡Disfrutar!
