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Preparation time
20 minutes
Total time:
1 hour 20 minutes
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Ingredients
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60 mL (¼ cup) olive oil + 45 mL (3 tbsp.) oil for cooking
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5 mL (1 tsp.) lime zest (about 1 lime)
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15 mL (1 tbsp.) lime juice (about 1 lime)
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2 garlic cloves, crushed with a garlic press
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To taste, salt and pepper
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1 boneless, skinless chicken breast cut into 1-cm (½-inch) slices
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1 onion, coarsely chopped
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½ can (540 mL/19 oz.) red kidney beans, drained and well rinsed
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½ bunch fresh cilantro and a little more for garnish
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30 mL (2 tbsp.) maple syrup
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2 tortillas (25 cm/10 in.)
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½ sweet red pepper, diced
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½ sweet green pepper, diced
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250 mL (1 cup) grated sharp cheddar or 125 mL (½ cup) grated sharp cheddar + 125 mL (½ cup) grated Manchego cheese
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To taste, sour cream, mild salsa, and guacamole on the side
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Directions
- Mix together the olive oil, lime zest and juice, garlic, salt, and pepper in a mixing bowl and use mixture to marinate chicken for at least an hour.
- Heat 15 mL (1 tbsp.) oil in a skillet over medium-high heat and fry onion until transparent. Add the beans and cilantro and season with salt and pepper. Purée in a blender, adding a bit of olive oil as needed, until creamy and smooth. Taste and adjust seasoning as needed.
- Heat 30 mL (2 tbsp.) oil in a skillet. Fry chicken 4 or 5 minutes. Add maple syrup and continue to cook until chicken is cooked and caramelized. Set aside.
- Preheat oven to 180°C (350°F). Place tortillas on a pizza pan. Top tortillas with bean purée, chicken strips, and sweet peppers. Cover with cheese.
- Cook in oven for 8 to 10 minutes, or until cheese is melted and golden brown. Garnish with fresh cilantro leaves. Accompany with sour cream, salsa, and guacamole.
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