Chicken Alambre

Recipe printed from Jenn's Food Journey, adapted from Food and Wine

6 strips of bacon, chopped
1/2 sweet onion, thinly sliced
6 oz fresh chorizo, casings removed if necessary and meat crumbled
1 large boneless, skinless chicken breast, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
4 oz queso fresco
Rice (cooked - Spanish or plain)
Flour Tortillas
Avocado, sliced
Salsa (optional)


In a skillet, over medium heat, add the bacon.  Cook until crispy.  Remove with a slotted spoon and drain on a paper towel liked plate.  Add the onion to the skillet and turn heat down to medium low.  Saute the onions until tender, about 5 minutes.  Add the chorizo  and the chicken and cook about 8 minutes.  Add the peppers and cook another 3 minutes or until the chicken and chorizo are cooked through.  Scatter the cheese over the top and stir until it starts to melt.  Remove from heat.

Place tortilla on a plate, top with rice and spoon on chicken mixture.  Top with avocado and salsa.  Enjoy!