Acapulco Chicken

Prepare marinade by combining the marinade mix, vinegar, water and olive oil to make a thin slurry, then pour over the chicken breasts, cover and refrigerate for a couple of hours.

Prepare the pico de gallo by mincing jalapenos, onions and tomatoes and mixing together with the lime juice and some salt to taste. Set aside for a couple of hours. Please, please use a glove when seeding and deveining the jalapenos. It’s just not worth the pain if you brush your eyes with jalapeno juice on them.

Cut the chicken into bite size pieces, then throw the pieces back into the marinade and mix to combine.

Get out a cast iron pan or other heavy pan, add a couple Tablespoons of peanut oil and heat the pan on medium high. Saute the chicken, a little bit at a time to get it nice and brown. Add more oil as needed and repeat the process until all of the chicken is cooked. Don’t put all the chicken into the pan at once, you don’t want to steam it, just brown and cook it. Remove the chicken to another pan when the chicken is browned and finished cooking.

Heat that other pan up (the one with the chicken in it), and add a cup or more, to taste, of the pico de gallo, and let the mixture cook over medium heat until most of the liquid has cooked off, stirring to keep it from burning. Turn pan off, and top with shredded cheese, then put a lid on the pan so that the cheese will melt.

Warm up the tortillas (in the microwave for a few seconds, or in another dry skillet over medium heat), just until warmed, and prepare to serve the chicken from the pan, as soon as the cheese has melted. Just put some of the chicken mixture on a flour tortilla, top it with guacamole, some sour cream and more of the pico de gallo and roll up, burrito style. Best part of this dish, you can vary the heat by how many jalapenos you put in the pico de gallo. Makes a fun presentation at a party, kids love it, and adults have been known to keep eating. Easily doubled, or tripled.