Tortilla with Chicken, Onion, Pepper and Cheese
by Editorial Staff
Corn tortilla with meat, cheese, and vegetables is a hearty and tasty snack.
Servings: 4
Ingredients
- Chicken thighs without skin and bone – 6-8 halves (about 900 g)
- Large onions (cut into strips) – 1 pc.
- Bulgarian red pepper (cut into strips) – 1 pc.
- Queso fresco cheese (Mexican semi-hard cheese) (crumbled) – 1.5 cups or
- Monterey jack cheese (shredded) – 1.5 cups
- Tortillas (corn tortillas with a radius of 12 cm) – 12 pcs.
- Ground chili pepper (powder) – 1.5 teaspoon.
- Ground cumin – 1.25 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Vegetable or corn oil – 2 tbsp
- Garlic (chopped) – 3 cloves
- Lime juice – 1 tbsp
Directions
- In a small bowl, mix together 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 3/4 teaspoon of salt, and 1/2 teaspoon of black pepper. Grate chicken meat on all sides with this spicy mixture.
- In a large skillet over medium-high heat, heat 1 tablespoon of oil, add chicken thighs, and cook until tender, about 3-4 minutes on each side. Transfer the meat to a cutting board and rest for a few minutes.
- Meanwhile, in the same skillet over medium-high heat, heat another 1 tablespoon of vegetable oil, pour onions and bell peppers into the pan, sprinkle with 1/2 teaspoon of salt and pepper, cook, stirring occasionally, until soft, about 3-4 minutes … Add the garlic, 3/4 teaspoon cumin, and 1/2 teaspoon chili powder to the pan, cook for about 30 seconds. Then add lime juice, stir, transfer sauce to a bowl, cover to keep warm.
- Cut the chicken into strips, transfer to a plate, cover with foil to keep warm.
- Reheat the corn tortillas according to the instructions on the package. Fill each tortilla with chicken, onion sauce, and cheese. Fold the tortillas in half and serve immediately.
Enjoy your meal!
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