Serves: 2
8 ounces boneless chicken breasts
1 large garlic clove, crushed
1/4 teaspoon cumin, ground
1 1/2 teaspoon olive oil
1 1/2 teaspoon fresh lime juice
1 Tablespoon olive oil
1 large onion, thinly sliced
2 Anaheim chilies, roasted, peeled, seeded and cut into thin strips
1 7-oz jar roasted red peppers, drained and cut into thin strips
1/2 cup heavy cream
3/4 cup grated Monterey Jack cheese
1/2 teaspoon dried oregano, crumbled
Salt and freshly ground pepper
4 8-inch flour tortillas
1/2 cup grated Monterey Jack cheese
Preheat oven to 450 degrees. Grease 9-inch square baking
pan. Rub chicken with garlic and cumin, then with 1 1/2 teaspoons oil and lime
juice. Let stand 1/2 hour. Grill chicken on high until done. Meanwhile, heat 1
Tablespoon oil in heavy medium skillet over medium-high heat. Add onion and
cook until beginning to brown, stirring frequently, about 6 minutes. Add
chilies and peppers and stir until heated through. Add cream, then 3/4 cup
cheese and stir until mixture thickens, about 1 minute. Add oregano. Season
with salt and pepper. Slice chicken into thin slices. Heat tortillas until
flexible. Spoon 1/4 cup pepper mixture down center. Top with 1/4 of the
chicken. Roll up tortilla, burrito fashion, enclosing filling. Arrange in
baking pan seam side down. Repeat with remaining tortillas, 3/4 cup pepper
mixture, and remaining meat. Spoon remaining pepper mixture over tortillas.
Sprinkle with 1/2 cup cheese. Bake uncovered until cheese melts, about 5-10 minutes.