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- 2 chicken breasts
- 1 cup lime juice
- 1 cup vegetable oil
- 3 large annaheim peppers, halved, seeds removed
- 1 - 2 jalapeno peppers, halved, seeds removed
- 5-7 tomatillos, husks removed
- 2 large sweet onions, halved
- 4 oz. can diced green chiles
- 1/2 cup apple cider vinegar
- 1 cup sugar
- dash of chili powder
- dash of cumin
- salt, to taste
- Caramelized Onions
- Shredded Cheddar Cheese
- Pico De Gallo
- Fresh lettuce
- Sour Cream
- Cilantro Lime Ranch
- In a shallow bowl mix together lime juice and vegetable oil. Place chicken breasts in this lime mixture and put in the fridge to marinate for at least 2 hours. After it has finished marinating, grill the chicken on a hot grill until the juices run clear. Set aside to rest. Once it as cooled, shred it into smaller pieces.
- Preheat oven to 350° F. Place annaheim peppers, jalapeño peppers, tomatillos and onions on a baking sheet and roast for 25 minutes or until nicely browned.
- Place tomatillos and about 1/4 cup onion in blender and process until mostly smooth.
- Roughly dice all your roasted peppers.
- Add all the chutney ingredients into a large pot, except for the remaining roasted sweet onion. Cook over medium/low heat for about 20 minutes or until thickened and reduced. Add more sugar/peppers to adjust the sweetness/spiciness, to suit your tastes.
- Slice your roasted sweet onions about 1/2 inch thick. Put into a large saucepan with 1/4 cup green chile chutney and heat over medium/low heat until caramelized while stirring occasionally.
- In a medium sized saucepan add 1 shredded chicken breast, 1 cup of green chile chutney and a handful of caramelized onions. Stir together and cook over medium heat until heated through.
- Warm up your tortilla and put cheese on the tortilla until melted. Then spoon your chicken mixture onto the tortilla. Fold in half and cut into wedges.
- Serve with pico de gallo, lettuce, sour cream or cilantro lime ranch.