Sunday, May 19, 2013

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).

  • 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

  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.


1 comment:

  1. Sounds yummy. Only thing that would make it better is to sauté some jalapeño peppers in with the other peppers. The hotter the better. :)


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