Cooking Instructions
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Step 1
Combine
Bone-In Chicken Thighs (4)
,
Zucchini (1)
,
Red Bell Pepper (1)
,
Yellow Bell Pepper (1)
,
Potato (1)
,
Sweet Potato (1)
together with
Hot Sauce (60 mL)
and
Barbecue Sauce (240 mL)
. Season with a pinch of
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
To assemble, place a frying pan over medium-high heat. Add 1
Flour Tortillas (8)
and top with 1/4 of the chicken vegetable filling and 1/4 of the
Shredded Cheese (160 g)
. Top with another tortilla.
Step 3
Dry fry on the stovetop over medium-high heat for 2 minutes on each side or until the cheese has fully melted. Repeat with remaining ingredients.
Step 4
Slice and serve hot with
Guacamole (225 g)
,
Salsa (260 g)
,
Sour Cream (240 g)
, and garnish with
Fresh Cilantro (to taste)
.
