Keelan Gilliam
Bistro Lead Cook
INGREDIENTS
- 1 TBL EVOO
- Chicken breast or thigh cut into strips or pieces
- 1/4 Red bell pepper
- 1/4 Green bell pepper
- 1/4 C each Cheeses: jack and cheddar pepper
- 1/4 White onion – thin strips
- 1/4 tsp each Onion powder, black pepper, Mrs. Dash, and chili powder, and cumin
or 1 tsp GTP
- Put oil in pan over medium high heat
- Add chicken strips into hot pan
- As soon as the chicken starts to show cooking
- Add thin slices of white onion to pan
- Slice green bell pepper and red bell – set aside in a bowl
- Add dry spices to the bowl and toss to coat peppers
- Add a little more oil to the pan
- Add bell pepper and red bell and cook while you prep your tortilla
- Tortilla
- Add shredded cheeses to top
- Put cooked chicken into a bowl, set aside
- Wipe out the skillet
- Put tortilla into the hot skillet
- Once the cheese starts to soften, top with the chicken
- Fold over – Finish cooking both sides
- Cut into 3-4 triangular pieces
- Plate with a tomato slice and/or a slice of avocado
|