{"id":954,"date":"2025-05-22T23:30:09","date_gmt":"2025-05-22T23:30:09","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=954"},"modified":"2025-12-16T23:34:56","modified_gmt":"2025-12-16T23:34:56","slug":"pechuga-alambre","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/pechuga-alambre\/","title":{"rendered":"Pechuga Alambre"},"content":{"rendered":"\n<p><em>Makes 6 servings<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p>3 green bell peppers<br>3 red bell peppers<br>2 jalapenos<br>1 large white onion<br>1lb thick cut bacon<br>1lb monterey queso<br>12 medium flour tortillas<br>1 head cilantro<br>limes as needed<br>neutral oil as needed<br>kosher salt and cracked pepper as needed<\/p>\n\n\n\n<p><strong>chicken marinade<\/strong><br>3 chicken breasts (or thighs if you don&#8217;t like chicken breast, but then it would be more like Muslo Alambre)<br>3\/4 cup water<br>7oz can chipotle in adobo<br>4 cloves garlic<br>2 tbsp refined olive oil<br>1 tbsp chili powder<br>2 tsp kosher salt<br>1 tsp pepper<br>1 tsp cumin<br>1 tsp oregano<\/p>\n\n\n\n<br>\n\n\n\n<h3 class=\"wp-block-heading\">Procedure<\/h3>\n\n\n\n<p><strong>Prep<\/strong><\/p>\n\n\n\n<p>Butterfly chicken breast and tenderize with a mallet (if using thigh, pre-cut bite sized pieces first).<\/p>\n\n\n\n<p>Place in a bag with all chicken marinade ingredients and refrigerate overnight (4-12 hours).<\/p>\n\n\n\n<p>Grate your cheese, chiffonade cilantro, and cut onion into crescents.<\/p>\n\n\n\n<br>\n\n\n\n<p><strong>Cook<\/strong><\/p>\n\n\n\n<p>Cook bacon in cast iron until desired doneness. Make sure first batch is well oiled and pre-heated or it will stick.<\/p>\n\n\n\n<p>Meanwhile, char bell peppers and jalapenos over an open flame until dark. Once finished, cut bell peppers into crescents, and dice jalapenos.<\/p>\n\n\n\n<p>Saute onions in bacon grease until tender and slightly charred.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Add bell peppers, jalapenos,  shredded bacon, and onions, and bring all up to temp. Keep warm on medium-low heat.<\/p>\n\n\n\n<p>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 &amp; peppers mixture. Sprinkle another serving of cheese on top and plate.<\/p>\n\n\n\n<p>Garnish with light cilantro and serve with lime on the side.<\/p>\n\n\n\n<p>\u00a1Disfrutar!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/05\/PXL_20250523_010324587-1024x576.jpg\" alt=\"\" class=\"wp-image-959\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/05\/PXL_20250523_010324587-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/05\/PXL_20250523_010324587-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/05\/PXL_20250523_010324587-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/05\/PXL_20250523_010324587-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/05\/PXL_20250523_010324587-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<br><br>\n\n\n\n<p><br><br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 6 servings Ingredients 3 green bell peppers3 red bell peppers2 jalapenos1 large white onion1lb thick cut bacon1lb monterey queso12 medium flour tortillas1 head cilantrolimes as neededneutral oil as neededkosher salt and cracked pepper as needed chicken marinade3 chicken breasts (or thighs if you don&#8217;t like chicken breast, but then [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":959,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[14,68,38,10],"class_list":["post-954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-","tag-bacon","tag-best","tag-cheese","tag-chicken"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/954","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=954"}],"version-history":[{"count":8,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/954\/revisions"}],"predecessor-version":[{"id":1884,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/954\/revisions\/1884"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/959"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=954"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=954"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=954"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}