A couple weeks ago I decided it was a good idea to buy a nicely sized package of tortillas because I was craving fish tacos. Now in the present day, I still have a lot of tortillas let so I’ve been making up recipes left and right trying to use up as many as possible.
– chicken breast
– brown sugar
– 1/2 lemon
– sprinkle of mustard powder
– a spoonful of applesauce
– 1 can of canned peaches
– taco toppings (lettuce and tomato)
– cheddar cheese
In a small bowl combine: barbecue sauce, lemon juice from half a lemon, salt, pepper, mustard powder and brown sugar and whisk until combined. Coat raw chicken breasts with the sauce and put in a 425 degree oven until cooked all the way through. Grilling the chicken would make this dish even better, dang winter!
Next chop a handful of canned peach slices (fresh peaches if in season is recommended). Then sauté in pan over medium heat until cooked.
TIP: To warm tortillas while giving them an extra smokey flavor, put them directly onto a gas or electric burner under low heat until the tortilla starts to blacken. This also gives the tortillas a crisp texture compared to the rubberiness that comes with warming them in a microwave.
Last item to prep is the cheese crisp. Sprinkle shredded cheddar cheese onto a pan and cook over low/medium heat on one side until firm; flip and cook for a few minutes on the other side until crispy.
Place tortilla on plate and spread a spoonful of applesauce directly onto the tortilla. Next layer lettuce, peaches, tomato and chicken; topping your taco off with the cheese crisp.