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Author Notes: I love Cholula Hot Sauce from Mexico because it brings the flavor but not too much heat. I try it in many different recipies and finally decided to make it a star in this one. —Scot Yates
Serves me and a friend
cup Cholula Hot Sauce
chicken half breasts, boneless and skinless
medium white onion
large red bell peppers
1/2 to 1
stick butter, approx
most of a
pinches freshly grated black pepper
- cut chicken breasts in half, lengthwise, then cut into half inch pieces. cut off all the icky parts and put meat in a bowl with enough Cholula Hot Sauce to coat every piece. set aside to soak.
- julienne strip bell pepper and onion, mince garlic. saute bell pepper in butter, add onion, grate pepper, saute until soft. toss in garlic for the last minute or so. with a fork, remove from pan leaving as much of the butter as possible. cover and set aside.
- melt margarine in pan and pour onto chicken pieces. toss and mix really well. put all the chicken into the hot frying pan and cook it well, turning it frequently, if it gets too wet, remove most of the juices and margarine. when it's cooked add the bell pepper and onions back into the pan and stir-fry until hot. at this point I sometimes add a tiny bit more Cholula Hot Sauce.
- Wrap a heaping amount in a tortilla along with some grated cheese or sour cream or REALLY GOOD GUACAMOLE! Serve it with some Spanish rice on the side and enjoy!
- Leftovers, if there are any, go really good in quesadillas or folded in an omelet or even tossed in a salad!
- This recipe was entered in the contest for Your Best Chicken