Yield: 24- 6 oz. Tacos
Ingredients:
1 oz. Evamax green chiles, canned
4 oz. Realime lime juice
4 oz. DiCarlo olive oil
2 tsp. DFS garlic, minced
48 oz. Tyson chicken breast, boneless/skinless
1 tbsp. DFS chili powder
3 tbsp. fresh cilantro, chopped
12 oz. Simplot Roastworks flame-roasted green peppers
12 oz. Simplot Roastworks flame roasted onions
24 Mexican Originals flour tortillas
24 oz. ComSource monterey jack cheese, shredded
24 oz. DFS tomatoes, seeded & dicd
24 oz. DFS lettuce, shredded
1. For chicken marinade: Mince chilies and place in a medium bowl. Whisk in lime juice, olive oil and garlic.
2. Place chicken breasts in marinade for at least 1 hour.
3. Grill chicken breasts over medium-high heat until the juices run clear. Slice each breast on the diagonal into 1/4” slices. Set aside under refrigeration.
4. For sauce: Mix together the ranch dressing, chili powder and cilantro. Set aside.
5. For each taco: On grill, heat 1/2 oz. each Roastworks green peppers and onions for 1 minute. Add 2 oz. grilled chicken meat and heat through.
6. Warm an 8” flour tortilla, both sides, on grill. Top tortilla with 1 oz. shredded lettuce. Add peppers, onions and chicken. Top with 1 oz. cheese, 1/2 oz. tomatoes and 1/2 oz. sauce. Fold and serve.
Recipe provided by Simplot