Tortillas with chicken meat, onion, pepper and cheese

Corn tortilla with meat, cheese and vegetables is a hearty and tasty snack.

Ingredients

• Chicken thighs without skin and bones - 6-8 halves (about 900 g)
• Large onion (cut into strips) - 1 pc.
• Bulgarian red pepper (cut into strips) - 1 pc.
• Queso fresco (Mexican semi-hard cheese) (crumbled) - 1.5 cups or
• Monterey jack cheese (shredded on a grater) - 1.5 cups
• Tortillas (corn cakes with a radius of 12 cm) - 12 pcs.
• Ground chili pepper (powder) - 1.5 tsp.
• Ground cumin - 1.25 tsp
• Salt - to taste
• Ground black pepper - to taste
• Vegetable or corn oil - 2 tbsp. l.
• Garlic (chopped) - 3 cloves
• Lime juice - 1 tbsp. l.

Directions

1. In a small bowl, combine 1 teaspoon chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/2 teaspoon ground black pepper. Grate the chicken with this spice mixture on all sides.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat, add chicken thighs and fry until cooked through, about 3 to 4 minutes per side. Transfer meat to a cutting board and let rest for a few minutes.
3. Meanwhile, in the same skillet over medium-high heat, heat 1 tablespoon more vegetable oil, add the onion and bell pepper to the skillet, sprinkle with 1/2 teaspoon salt and pepper, cook, stirring, until softened, about 3 to 4 minutes. . Add garlic, 3/4 teaspoon cumin, and 1/2 teaspoon chile powder to skillet and cook for about 30 seconds. Then add the lime juice, stir, transfer the sauce to a bowl, cover to keep it warm.
4. Cut the chicken meat into strips, transfer to a plate, cover with foil to keep warm.
5. Reheat the cornbread according to package instructions. Fill each tortilla with chicken, onion sauce and cheese. Fold the tortillas in half and serve immediately.