Cheesy Chicken & Bell Pepper Tacos
with Mango Chutney, Guacamole & Tortilla Chips
With only three steps, these cheesy chicken tacos come together in a flash—but they don’t skimp on flavor! You’ll whip up a Southwest-spiced filling featuring green bell pepper, chicken, and melty cheese. Then, you’ll stuff the filling into warm tortillas and serve your tacos with guacamole, mango salsa, and a side of crisp tortilla chips.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Sous Vide Chopped Chicken
1 tablespoon
Southwest Spice Blend
4 tablespoon
Guacamole
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Green Bell Pepper
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
2 ounce
Mango Chutney
Not included in your delivery
Salt
Cooking Oil
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Halve, core, and thinly slice bell pepper into strips. • Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper; cook, stirring occasionally, until beginning to soften, 2-3 minutes. • Stir in chicken and southwest spice blend (TIP: Use a wooden spoon or spatula to break up chicken in pan) and continue to cook until pepper is tender and chicken is warmed through, 2-3 minutes more.
• Sprinkle cheese over chicken mixture and turn off heat. Cover to melt cheese. • While cheese melts, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
• Serve cheesy chicken mixture, tortillas, spicy mango salsa, guacamole, and chips family style so everyone can build their own plate.
Protein is fully cooked when internal temperature reaches XXX°.
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