Ingredients                 

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. ground coriander

1 tsp. kosher salt, plus more to taste

1 tsp. onion powder

1 tsp. smoked paprika

12 tsp. dried oregano

14 lb. boneless skinless chicken breasts (about 2)

12 cup olive oil

1 orange bell pepper, seeded and thinly sliced

1 red bell pepper, seeded and thinly sliced

1 yellow bell pepper, seeded and thinly sliced

1 medium red onion, 14 minced, the rest thinly sliced

1 avocado

2 tbsp. fresh lime juice

1 tbsp. minced cilantro

1 tomato, cored, seeded, and minced

Freshly ground black pepper, to taste

10 flour tortillas

8 oz. shredded cheddar cheese

8 oz. shredded Monterey Jack cheese

4 oz. queso fresco

Sour cream, to serve

Instructions

Combine cumin, chili powder, garlic powder, coriander, salt, onion powder, paprika, and oregano in a bowl; mix half with the chicken. Heat 3 tbsp. oil in a 12-inch skillet over medium-high; cook chicken, flipping once, until half way cooked, about 8 minutes. Add remaining seasoning, peppers, sliced onion, and salt and cook until peppers are soft and chicken is cooked through, about 8 minutes more. Transfer chicken to a cutting board and rest 10 minutes before thinly slicing.

Cut avocado in half lengthwise, then remove and discard pit. Make crosshatch incisions in avocado pulp with a paring knife. Scoop pulp out with a spoon, then transfer to a bowl with minced onion, lime juice, cilantro, tomato, salt, and pepper; mix. Chill guacamole until ready to use.

Working in batches, heat 1 tablespoon oil in a 12-inch nonstick skillet; place one tortilla in the skillet. Top with 3 tablespoons of both cheddar and Monterey Jack; place 15 of onion and pepper mixture and some slices of chicken on top. Finish with 1-2 tablespoons more of each cheese and some queso fresco, as well as another tortilla. Cook for 2 minutes, until golden, then flip over and cook a further 1-2 minutes until the other side is golden and the cheese has melted. Transfer to a cutting board and slice into 6 pieces. Serve with guacamole and sour cream.

 

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