I took 3 chicken breast halves, cut them into 3rds, and put them in a pot with water to cover. I let that simmer for about 15 minutes while I cut a green and a yellow pepper into strips and sliced an onion into strips. When the chicken was no longer pink in the middle when cut, I took it off the heat. I put the onions and peppers in a frying pan with some olive oil on medium and let them cook, stirring occasionally. Meanwhile, I drained the poached chicken pieces and quickly shredded them with two forks. The shredded chicken went back into the bowl and mixed with about half a cup of Sticky Fingers BBQ Sauce (seriously, if you haven't tried it, get some. Best stuff EVER). By then my onions and peppers were softened but still fairly crisp...just the way we like them! I spread out a couple tortillas on two plates, scooped some of the barbecue chicken onto each one, sprinkled a layer of the pre-shredded cheddar-jack cheese on, and piled on a bunch of the onion and pepper mixture. I served them with a little extra barbecue sauce and some plain yogurt (rather than sour cream) for dipping.
Quick, relatively healthy, and also pretty cheap. And most importantly...YUMMY!
No comments:
Post a Comment