Chicken Tacos With Chipotle Salsa

This is a classic Mexican dish that we eat a lot of. In Texas, we call these Tacos but up north many call them Burritos. Either way they are delicious with chicken, pork, turkey, fish, or beef (ground or shredded).

Ingredients

• 4 cups cooked chicken
• 1 Tbsp ground cumin
• 3 Tbsp olive oil
• 1 red onion, thinly sliced
• 2 bell peppers (1 yellow and 1 red preferably), thinly sliced and seeded
• 2 cups Colby Jack (this is a blend of Monterrey Jack and Colby cheese), grated
• 3/4 cup cilantro, finely chopped
• 3/4 - 1 cup Texas Pepper Jam Chipotle Salsa
• 6-8 tortillas

Note: For a BOLDER flavor, use Texas Pepper Jam Red Scorpion Salsa

 Preparation

1. Heat oil in a large skillet (preferably a nonstick skillet) over medium heat. Add onions and peppers, saute until tender, about 10 minutes. 
2. Add chicken and cumin. Stir well about 5 minutes.
3. Add Salsa. Stir another 5 minutes.
4. Remove from heat and cover to keep warm
5. Heat tortillas on a dry skillet, flipping when brown spots appear. Repeat on other side. Tortilla will get soft & pliable.
6. Remove from heat, fill with 2-4 Tbsp of meat mixture above.
7. Sprinkle with cheese.
8. Repeat with remaining tortillas.

Note: Filled tortillas can be kept in a warm oven, 200 degrees, until ready to eat; but no more than 10-15 minutes or tortillas will get crisp and crunchy.

Makes 4-8 servings.