IMPORTED – NOT YET DEBUGGED
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Marinade:
1 cup beer S tf- ,~
1 teaspoon minced fresh garlic -$ M A:
1 teaspoon lime juice ,
1 teaspoon minced jalapeno pepper ( •’2. ,.(.f’ e,.. J
2 tablespoons minced scallions
1 tablespoon chopped cilantro
1 teaspoon salt I 0′ L
3 tablespoons canola oil – c..t+IL.
1 pound skinless chicken breast halves, boned
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Avocado Salad: “”i
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112 cup diced avocado/ i••
1/3 cup diced tomato,•
1 tablespoon diced red onion
2 teaspoons chopped cilantro
2 teaspoons lime juice
1/4 teaspoon salt
112 teaspoon minced jalapeno
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
112 red onion, thinly sliced
1 teaspoon canola oil
4 whole-wheat tortillas, about 1 O-inches in diameter
1 cup shredded Monterey Jack cheese
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1. In shallow glass baking pan, combine all ingredients for marinate and mix well. Add
chicken and marinate 2 hours or overnigbt.
2. Combine all ingredients for avocado salad in a small bowl. Mix well and refrigerate.
3. Preheat oven to 400∞. In a large saute pan, saute peppers and onions in cano1a oil over
medium heat until tender, about 1 to 2 minutes. Remove from pan and add chicken breasts.
Sear 1 to 2 minutes on each side or until golden brown. Transfer to baking pan and bake in
oven for 10 minutes. Slice into 1-inch slices.
4. Place tortilla on a flat surface and place 3 ounces chicken on 112 of tortilla. Top with 112
cup sauteed vegetables and 114 cup shredded cheese. Fold half. Place on bot grill pan or
under broiler to warm. Cut into 4 wedges. Serve with 114
Makes 4 servings, each containing approximately:
365 calories
28 gm. carbohydrate
14gm.fat
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69 mg. cholesterol
31 gm. protein”””””
590 mg.i sodium
4 gm. fiber
RECIPE
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