Chili Chicken and Pepper Taco with Lime Crema Sauce

Running on a theme of flatbread and melted cheese, here's another take, this one inspired by Blue Apron - a very good food kit service we have used.

This approach is a go-to recipe for fast fresh taco. You could use beef, tofu or fish - whatever you have on hand. And its fast.

2 boneless, skinless chicken thighs, cut into bite-sized pieces

Spice mix:
1 tsp cumin
1/2 tsp ground cinnamon
1 tsp chili powder
1/4 tsp salt
1/4 tsp cayenne pepper

Lime Crema sauce:
1/2 cup sour cream
1 tsp chili powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp cayenne pepper (or to taste)
juice of 1/2 lime

2 flour tortillas
4 multicolor mini sweet peppers, sliced
1/4 cup diced yellow onion
1 clove garlic, minced

1/2 cup grated Monterey Jack cheese, or Mexican blend
2 green onions, sliced

1 lime
palmful cilantro for garnish

Preheat broiler. Toss the chicken in a bowl with the spice mix. Mix well and allow to stand at least 20-30 minutes.

Mix together the lime cream sauce ingredients in a small bowl and refrigerate until ready to use.

Heat a dash olive oil in a skillet and cook the peppers and onions for about 8-10 minutes, until beginning to caramelize. Add the garlic and cook another 2-3 minutes. Set veggie mixture aside in a bowl.

Turn the heat to high and add another dash olive oil to the skillet. Add the chicken and cook through for about 10 minutes, until well browned.

Lay out the flour tortillas on an oiled baking sheet. Divide the cheese evenly between the two tortillas. Do the same for the veggie mixture and chicken. Place tortillas under the broiler and brown carefully for about 2-3 minutes, or until the edges of the tortillas brown up a bit.

Remove from oven and plate the burritos. Top with green onion.

Fold over one third of the tortillas and serve garnished with lime and cilantro. Pass the lime crema sauce on the side.

Makes 2 burritos.

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