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Ingredientes
- 1 lg., plump chicken breasts
- 1/2 c. celery, tops and tender, inside stalks
- 1/2 med. size white onion
- 2-3 peppercorns
- 2 tbsp. extra virgin olive oil
- 1 red pepper
- 1 yellow pepper
- 1 1/2 lg. red onions
- Salt to taste
- Pepper to taste
Direcciones
- Poach chicken with celery tops, onions, and peppercorns. Cook about 15 min. Let cold and remove skin. When chicken in skillet, slice or possibly shred, then saute/fry with extra virgin olive oil in wok or possibly large skillet till carefully browned around the edges. Next add in red and yellow pepper and red onions. Toss and saute/fry about 10 min. Watch closely so which peppers do not go limp. Remove from heat. Add in salt and pepper to taste. Place in tortillas with beans; top with salsa and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 405g | |
| Calories 356 | |
| Calories from Fat 244 | 69% |
| Total Fat 27.57g | 34% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57mg | 2% |
| Potassium 617mg | 18% |
| Total Carbs 25.92g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 16.38g | 11% |
| Protein 3.31g | 5% |
