If there is food from an ethnic group I could eat every single day it has to be Mexican. I'm so in love with Mexican food that I went on a trip last year to Mexico solely based on the fact I could eat Mexican food for breakfast lunch and dinner and would not get the side eye. Unfortunately my scale doesn't share my love so I needed a healthier version to curb my craving.
Ingredients:
1/3 cup chipotle sauce
2 tbls olive oil
1 lb chicken breast chopped
sea salt
pepper
2 1/2 tsp chili powder
1 red bell pepper cut into slices
1 green bell pepper cut into slices
1 onion cut into slices
1 tbs olive oil
1/4 cup chipotle sauce
Cooking spray
1 pkg whole wheat tortillas
Shredded low-fat parmesan
Directions:
Add the chicken breast, 1/3 cup chipotle sauce, garlic, olive oil, salt, pepper and chili powder to a bowl and refrigerate for 30 minutes.
Remove chicken from refrigerator and cook on medium-high for 10-15 minutes. Remove from the pan and set aside.
In another bowl, add the onion and red and green pepper, 1/4 cup chipotle and 1 tbs olive oil and mix well. Cook on medium heat for 2-3 minutes or until veggies are opaque but still crisp.
Add the chicken to the veggies and place stove on low mixing well for 1-2 minutes then set aside.
In another skillet, coat with cooking spray and cook each tortilla 2 minutes on each side or until done. When removing the tortillas from the skillet place in a tortilla warmer if you have one or place in a slightly damp, hot paper towel.
Divide the chicken among the bell peppers, sprinkle with parmesan and and serve with spicy salsa.
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Ingredients:
1/3 cup chipotle sauce
2 tbls olive oil
1 lb chicken breast chopped
sea salt
pepper
2 1/2 tsp chili powder
1 red bell pepper cut into slices
1 green bell pepper cut into slices
1 onion cut into slices
1 tbs olive oil
1/4 cup chipotle sauce
Cooking spray
1 pkg whole wheat tortillas
Shredded low-fat parmesan
Directions:
Add the chicken breast, 1/3 cup chipotle sauce, garlic, olive oil, salt, pepper and chili powder to a bowl and refrigerate for 30 minutes.
Remove chicken from refrigerator and cook on medium-high for 10-15 minutes. Remove from the pan and set aside.
In another bowl, add the onion and red and green pepper, 1/4 cup chipotle and 1 tbs olive oil and mix well. Cook on medium heat for 2-3 minutes or until veggies are opaque but still crisp.
Add the chicken to the veggies and place stove on low mixing well for 1-2 minutes then set aside.
In another skillet, coat with cooking spray and cook each tortilla 2 minutes on each side or until done. When removing the tortillas from the skillet place in a tortilla warmer if you have one or place in a slightly damp, hot paper towel.
Divide the chicken among the bell peppers, sprinkle with parmesan and and serve with spicy salsa.
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This looks great!! I'm definitely going to try this soon. I'm like you Nikki.....I absolutely love Mexican food and could eat it everyday. lol :)
ReplyDeleteYummmm this looks so good. I love mexican too. I could eat it everyday.
ReplyDeleteI love Taco's I have to try these, they look quick and easy.
ReplyDelete