Grilled Chicken Tacos Laurie & Steve

5 or 6 green and/or red bell peppers
4 boneless chicken breast
1 package flour tortillas
Shredded cheese (your choice)

Put peppers on cookie sheet and roast under oven broiler, turning as skin blackens. When charred all over, place in paper bag and let stand for 10-15 minutes. Peel peppers; cut into thin strips. (Peppers may be prepared ahead and refrigerated.)

Season chicken with cracked black pepper and grill until done. Cut into 1/4- inch thick slices.

Heat chicken and peppers together in skillet (use nonstick pan or a little margarine). Warm tortillas in microwave (not too hot!). Spoon chicken/pepper mixture down center of a tortilla, top with cheese, salsa and any other topping you like.

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