Chicken & Sweet Pepper Tacos with Monterey Jack Cheese

Chicken & Sweet Pepper Tacos

with Monterey Jack Cheese

35 MIN
2 Servings
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From the Test Kitchen

In this recipe, soft flour tortillas are toasted with a layer of melty cheddar cheese, then filled with a duo of sautéed chicken and sweet peppers. They’re perfectly matched by a side of ancho chile-roasted sweet potatoes with a jalapeño mayo for dipping.
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  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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fresh
ingredients
Chicken & Sweet Pepper Tacos with Monterey Jack Cheese
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 4 Flour Tortillas
  • 1 lb Sweet Potatoes
  • 4 oz Sweet Peppers
  • 2 Scallions
  • 2 Tbsps Mayonnaise
  • 2 oz Monterey Jack Cheese
  • 1 Tbsp Ancho Chile Paste
  • 1 oz Sliced Pickled Jalapeño Pepper
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place in a large bowl. Add the chile paste. Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat. Transfer to a sheet pan and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the sweet peppers; remove the cores. Thinly slice crosswise into rings. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Cook the peppers
3 Cook the peppers

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the cheesy tortillas
5 Make the cheesy tortillas

Meanwhile, place the tortillas on a separate sheet pan. Evenly top with the grated cheese. Toast in the oven 3 to 4 minutes, or until the cheese is melted. Transfer to a work surface and let stand at least 2 minutes.

Finish & serve your dish
6 Finish & serve your dish

Slice the cooked chicken crosswise. Carefully assemble the tacos using the cheesy tortillas, sliced chicken, and cooked peppers. Serve the tacos with the roasted sweet potatoes and jalapeño mayo on the side. Garnish the tacos with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Chicken & Sweet Pepper Tacos

Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place in a large bowl. Add the chile paste. Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat. Transfer to a sheet pan and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the sweet peppers; remove the cores. Thinly slice crosswise into rings. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Prepare the remaining ingredients
Cook the peppers
3 Cook the peppers

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Make the cheesy tortillas
5 Make the cheesy tortillas

Meanwhile, place the tortillas on a separate sheet pan. Evenly top with the grated cheese. Toast in the oven 3 to 4 minutes, or until the cheese is melted. Transfer to a work surface and let stand at least 2 minutes.

6 Finish & serve your dish

Slice the cooked chicken crosswise. Carefully assemble the tacos using the cheesy tortillas, sliced chicken, and cooked peppers. Serve the tacos with the roasted sweet potatoes and jalapeño mayo on the side. Garnish the tacos with the sliced green tops of the scallions. Enjoy!

Finish & serve your dish
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