- 1/2 cup fresh lime juice
- 1/3 cup vegetable oil
- 1/3 cup tequila
- 4 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried crushed red pepper
- 4 large boneless skinless chicken breast halves (about 1 1/4 pounds)
- 4 10-inch flour tortillas
- 3 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 red onion, sliced
- 1 garlic clove, minced
- 2 cups shredded Monterey Jack cheese (about 8 ounces)
- 4 canned whole green chilies (about 1 4-ounce can)
- Fresh cilantro
- Purchased salsa
- Mix first 7 ingredients in large shallow baking dish. Add chicken and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning chicken occasionally.
- Prepare barbecue (medium heat). Preheat oven to 350°F. Wrap tortillas tightly in foil and place in oven. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add peppers, onion and garlic and sauté until tender, about 4 minutes. Season to taste with salt and pepper. Keep warm in oven.
- Remove chicken from marinade and grill until golden brown and almost cooked through, about 3 minutes per side. Layer 1/4 cup cheese, 1 chili, then another 1/4 cup cheese onto each breast half. Grill until chicken is cooked through and cheese melts, about 3 minutes.
- Arrange 1 chicken breast on each tortilla. Top each with 1/4 of sautéed pepper mixture. Wrap tightly. Place tortilla, seam side down, in center of each plate. Garnish burritos with cilantro and serve, passing salsa separately.