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4
15 minutes
20 minutes
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
½ tsp cayenne pepper
2 tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
4 large flour tortillas
2 cups shredded melting cheese (Monterey Jack, Oaxaca, or Mexican blend)
Sour cream, for serving
Red salsa, for serving
Chopped cilantro, for garnish
In a large bowl, combine the chicken thighs with 2 tbsp of the Blackstone Street Taco Seasoning, garlic powder, black pepper, salt, cayenne pepper, and olive oil. Toss until the chicken is evenly coated.
While the chicken rests, add the sliced bell peppers and onion to the griddle. Season with the remaining Street Taco Seasoning and cook for 5–7 minutes, stirring occasionally. Cover with a basting dome to help the vegetables soften.
Slice the cooked chicken into thin strips. Return it to the griddle with the vegetables and cook together for 1–2 minutes, stirring to combine.
Place the flour tortillas on the griddle. Sprinkle cheese over one half of each tortilla, then top with a generous portion of the chicken and vegetable mixture. Fold the tortillas in half.
Cook for 2–3 minutes per side, or until the tortillas are golden brown and crispy and the cheese is fully melted.
Remove from the griddle, cut into wedges, and serve with sour cream, red salsa, and chopped cilantro.
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