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)
Salsa
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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