Let’s get Cooking with Matthew Towle



3 flour tortillas
½ cup chopped onion
3 thinly sliced green peppers
5 medium tomatoes diced
1 lb chicken breast sliced
9 pieces of cooked bacon chopped
1 teaspoon of lemon juice
2 teaspoons of oil
2 tablespoons of oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic
1 avocado per person
Sour cream to taste

How to prepare:

Chicken Mixture:
1. Slice chicken into strips.
2. Place chicken in small bowl. Add 1 tablespoon of oil, salt, pepper and garlic. Make sure chicken is covered with seasoning mixture. Then put aside.
3. In a sauté pan add one tablespoon of oil, bacon, the remaining peppers and onions and sauté until tender. Drain peppers and onions and discard oil. Put aside pepper/onion mixture and keep warm.
4. Wipe out sauté pan. Place chicken in pan and cook over medium heat for 5­ to 6 minutes or until no longer pink. Return peppers and onions back into pan with chicken and cook thoroughly.

Guacamole Dip:
1. Cut avocados in half. Remove pit and scoop out and place in small bowl. Discard skin and pit of avocado.
2. Add one teaspoon of lemon juice, 1 teaspoon of oil, ⅛ cup of green peppers and ⅛ cup onions and mash with avocados. Put aside.

Salsa Dip:
1. In another small bowl add 1 teaspoon oil, two diced tomatoes, ⅛ cup green peppers and ⅛ cup onions and mix. Put aside.
Once all of the above is made:
Place tortillas in microwave for 30 seconds to heat them.
Lay tortillas flat. Add chicken, onion mixture, tomatoes, dips and sour cream to taste.

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