Ingredients
- 3/4 lb. boneless skinless chicken breasts, cut into strips or chunks
- 1/2 c. plus 1 tablespoon extra-virgin olive oil
- 1 tbsp. Taco Seasoning
- kosher salt
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 c. fresh cilantro (leaves and stems)
- 1 c. fresh basil leaves
- 1/4 c. crumbled cotija
- 1/4 c. almonds
- 1 clove garlic
Preparation
Step 1
In a large bowl, coat chicken with oil and taco seasoning and season with salt. In a skillet over medium-high heat, add chicken and cook, turning occasionally, until cooked through. Transfer to a plate.
Add onions and peppers to skillet and cook until tender, 8 to 10 minutes. Season with salt.
While peppers are cooking, make pesto: In the bowl of a food processor, combine cilantro, basil, and olive oil and pulse until combined. Add cotija, almonds, and garlic and season with salt. Blend until combined.
Wipe out skillet and add butter. Slather a tortilla with pesto and top with chicken, peppers and onions, and pepper jack. Top with another tortilla and cook until crispy, 3 to 4 minutes, then flip and cook other side until golden. Repeat with remaining tortillas and ingredients. Serve with remaining cilantro pesto. (Store remaining pesto in a glass jar in the refrigerator up to 1 week.)