Serves 4.

INGREDIENTS

  • marinade
  • 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

    DIRECTIONS

    For marinade:
    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.