FUEGO RESTAURANT FLAMING TEQUILA CHICKEN WRAPS
Ingredients:
2 mesquite grilled, boneless, skinless chicken breasts, cut into strips
1/2 oz. vegetable oil
1 tsp. Sonoran seasoning - salted
1 Poblano chile, sliced in strips
1 Anaheim chile, sliced in strips
1 red bell pepper, sliced in strips
1/2 onion, sliced
1 bulb garlic, roasted - cloves removed
1 lime, halved
1 tsp. unsalted Sonoran seasoning
4 ea. small flour tortillas
2 oz. tequila
1 oz. olive oil
1 tsp. chipotle peppers in adobo
4 oz. salsa fresca
1 oz. Cotija (crumbly white Mexican cheese)
Oil, season and charbroil chicken breasts
Sear onions, peppers and garlic in olive oil in sauté pan.
Combine chicken and pepper, onion, garlic mixture in sauté pan,
add chipotle peppers
Arrange mixture on hot sizzler. Top with Cotija cheese and salsa
Pour tequila over, light immediately and vocalize "FUEGO!"
Sprinkle with twinkles of unsalted Sonoran seasoning and douse
with a squeeze of fresh lime.
Serve with flour tortillas, Napa cabbage wraps and salsa fresca.
Note: Sizzler must be smoking hot for a successful flambé.
B-man
