4 oz chicken breast
1/2 cup mesquite marinade
1/4 cup dried onion
1 large Anaheim chili pepper, diced
2 oz jalapeno havarti cheese, shredded (you could also use pepper jack, or any other spicy cheese)
1 lime, quartered
3 T oil
6 corn tortillas
Marinate the chicken breast for at least a few hours. Add 1/4 cup pf water to the onions and stir. Set aside. Heat a medium or large skillet on high. Add 1 T oil. Add peppers and onions to pan and saute for a minute or two. remove the chicken from the marinade and add to the pan. Turn chicken pieces until evenly cooked. Shred or chop up the cooked chicken and mix well with peppers and onions. Turn off heat, and cover. Brown each tortilla in a teaspoon of oil. Add filling to tacos, and top with shredded cheese. Serve with lime wedges. Nutrition info is for 1 taco.
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