Ingredients
3/4 lb. boneless skinless chicken breasts, cut into strips or chunks
1/2 c. plus 1 tablespoon extra-virgin olive oil, divided
1 tbsp. Taco Seasoning
kosher salt
1 red onion, sliced
2 bell peppers, sliced
2 c. fresh cilantro (leaves and stems)
1 c. fresh basil leaves
1/4 c. crumbled cotija
1/4 c. almonds
1 clove garlic
1 tbsp. butter
8 medium flour tortillas
Preparation
Step 1In a large bowl, coat chicken with 1 tablespoon oil and taco seasoning and season with salt. In a skillet over medium-high heat, add chicken and cook, turning occasionally, until cooked through. Transfer to a plate.Step 2Add onions and peppers to skillet and cook until tender, 8 to 10 minutes. Season with salt.Step 3While veggies are cooking, make pesto: In the bowl of a food processor, combine cilantro, basil, and remaining 1/2 cup oil and pulse until combined. Add Cotija, almonds, and garlic and season with salt. Blend until combined.Step 4Wipe out skillet and add butter. Slather a tortilla with pesto and top with chicken, peppers and onions, and pepper jack. Top with another tortilla and cook until crispy, 3 to 4 minutes, then flip and cook other side until golden. Repeat with remaining tortillas and ingredients and serve with remaining cilantro pesto. (Store remaining pesto in a glass jar in the refrigerator up to 1 week.)
