Ingredients
Units
Scale
- 2-3 cups cooked chicken, shredded
- 6-8 small tortilla shells
- Miller’s Banana Pepper Sauce
- 2 small sweet onions, sliced
- 2 red bell peppers, grilled and sliced
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 2 cups chicken broth
- 2 cups cheddar cheese, shredded
For the Spice Rub:
- 1 teaspoon Jamaican Curry Powder
- 1 teaspoon Coarse Ground Black Pepper
- 1 teaspoon Korean Red Pepper Flakes (Gochugaru)
- 1 teaspoon Sugar
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 2 tablespoons Sesame Oil
Instructions
- In a large bowl, toss chicken with sesame oil and all the spices for the rub, until the chicken is evenly coated in the seasoning.
- Cover and refrigerate for at least one hour.
- Meanwhile, grill the peppers and scrape the charred skin off.
- Slice the peppers, discarding the seeds, and set aside.
- Heat a large cast-iron pan, add the sliced onion, and sprinkle with sugar.
- Let the onions cook down until they become translucent and tender. Add the sliced peppers, toss together, then set aside.
- In the same pan, place the marinated chicken and grill to achieve a nice golden color.
- Add the peppers and onions back in and toss with the chicken.
- In a separate cast-iron pan over medium-high heat, drizzle olive oil. Dip the top of the tortilla shell in the chicken broth and then in the pan.
- Sprinkle with shredded cheese and then top with the grilled chicken, onion, and pepper mixture.
- Fold over and remove from the pan once golden.
- Garnish with the fresh parsley and scallions. Serve alongside Miller's Banana Pepper Sauce. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove Top
