Total Time
50mins
Prep 15 mins
Cook 35 mins

This recipe comes from a friend of ours from the lake. We all really enjoyed this when we were served it this past weekend. I just had to have the recipe. Not sure of the name so I decided to give it this name. :)

Directions

  1. Slice up all of bell peppers, mushrooms and onions, clean seeds out of habanero pepper and dice up. Set aside.
  2. Dice up chicken breast into bite size pieces.
  3. In a large skillet add chicken pieces and cover with enough water and bring to a boil. Cook until tender, 30 minutes.
  4. Drain any water from skillet.
  5. Add chicken pieces back to skillet and add all the bell peppers, onion, habanero chili pepper and mushrooms.
  6. Add salt and pepper to taste.
  7. Cover and steam chicken and veggies 5 minutes.
  8. Drain again if any water is in skillet.
  9. Add back to skillet and add the monterey jack cheese.
  10. Stir all together until melted.
  11. Place 2-3 Tablespoons of mixture onto 1 floured tortilla and roll up. Repeat until mixture is all used up.
  12. Serve and enjoy!
  13. Note: you can fry the floured tortilla with mixture after rolled up with alittle olive oil until lightly brown on both sides for a crispy crunch.

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