In a mixing bowl, rub the chicken with the Ancho Rub and Tantillo California Extra Virgin Olive Oil and let sit in the refrigerator from 2 to 24 hours.
On an outdoor grill or in a nonstick grill pan, cook the chicken over medium heat for 3 to 4 minutes on each side. Grill the onion and bell peppers for 3 to 4 minutes, tossing frequently.
Preheat the oven to 350 degrees. Heat the tortillas for 2 to 3 minutes or in the microwave for 30 seconds.
Spread one tablespoon of the Cilantro-Walnut Pesto over each cooked chicken breast and slice.
Season with salt and pepper to taste. Place on sliced breast on each warm plate to serve.
Add equal amounts of the onion and peppers on top.
Serve with one warmed folded flour tortilla and a lime wedge, with a damp towel over the top to keep the tortilla moist.
Place all the ingredients into a food processor with 1/4 cup water and puree until smooth.
Store, covered, in the refrigerator for up to 5 days.
Ingredients
Directions
In a mixing bowl, rub the chicken with the Ancho Rub and Tantillo California Extra Virgin Olive Oil and let sit in the refrigerator from 2 to 24 hours.
On an outdoor grill or in a nonstick grill pan, cook the chicken over medium heat for 3 to 4 minutes on each side. Grill the onion and bell peppers for 3 to 4 minutes, tossing frequently.
Preheat the oven to 350 degrees. Heat the tortillas for 2 to 3 minutes or in the microwave for 30 seconds.
Spread one tablespoon of the Cilantro-Walnut Pesto over each cooked chicken breast and slice.
Season with salt and pepper to taste. Place on sliced breast on each warm plate to serve.
Add equal amounts of the onion and peppers on top.
Serve with one warmed folded flour tortilla and a lime wedge, with a damp towel over the top to keep the tortilla moist.
Place all the ingredients into a food processor with 1/4 cup water and puree until smooth.
Store, covered, in the refrigerator for up to 5 days.
