Restaurant Recipes
Fuego Restaurant Flaming Tequila Chicken Wraps
Ingredients
- 2 mesquite grilled, boneless, skinless chicken breasts, cut into strips
- 1/2 ounce vegetable oil
- 1 teaspoon salted Sonoran seasoning
- 1 Poblano chile, sliced in strips
- 1 Anaheim chile, sliced in strips
- 1 red bell pepper, sliced in strips
- 1/2 onion, sliced
- 1 bulb garlic, roasted, cloves removed
- 1 lime, halved
- 1 teaspoon unsalted Sonoran seasoning
- 4 small flour tortillas
- 2 ounces tequila
- 1 ounce olive oil
- 1 teaspoon chipotle peppers in adobo
- 4 ounces salsa fresca
- 1 ounce cotija (crumbly white Mexican cheese)
Instructions
- Oil, season and charbroil chicken breasts
- Sear onions, peppers and garlic in olive oil in sauté pan.
- Combine chicken and pepper, onion, garlic mixture in sauté pan, add chipotle peppers
- Arrange mixture on hot sizzler. Top with cotija cheese and salsa
- Pour tequila over, light immediately and vocalize "FUEGO!"
- Sprinkle with twinkles of unsalted Sonoran seasoning and douse with a squeeze of fresh lime.
- Serve with flour tortillas, Napa cabbage wraps and salsa fresca.
Notes
Sizzler must be smoking hot for a successful flambe.
Attribution
Fuego Restaurant, Tucson, Arizona