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Categories:
vegetable oil garlic kosher chile powder ground cumin paprika sugar lime juice chicken breasts onion bell pepper black pepper blue cheese flour blue cheese avocado
Viewed: 31 - Published at: 7 years agoIngredients
- 1/4 cup vegetable oil, divided
- 3 medium cloves garlic, minced
- 1/4 teaspoon kosher or sea salt, plus more for seasoning
- 1/2 teaspoon chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon sugar
- 2 teaspoons fresh lime juice
- 1 pound boneless, skinless chicken breasts, sliced in strips
- 1 medium onion, sliced
- 1 large bell pepper, seeded and sliced
- Fresh cracked black pepper
- 6 ounces blue cheese, crumbled
- Flour or corn tortillas, for serving
- Additional blue cheese, shredded cheese and sour cream, for serving (optional)
- Chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving (optional)
Method
- In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice.
- Set aside.
- Heat a large skillet over medium-high heat.
- Add the oil and then stir in the chicken.
- Cook for 2 minutes or until the chicken is lightly browned.
- Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
- Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through.
- Season with salt and pepper to taste.
- Toss with blue cheese.
- Serve with tortillas and optional toppings.
