When I got home, though, there was NOTHING resembling that dinner going on. John had forgotten to fill the peppers before he roasted them. Then, he had sliced the chicken really thinly. Finally, he just stuck it all in a taco with the cream cheese on the bottom and we sat down to eat. And it was so outstanding that I insisted we make it again so I could share it all with you.
So then we went on a treasure hunt to recreate John’s recipe! The first time, only a week later mind you, John forgot he was supposed to be making “his version” and made the original dish. Fail. The second time it was pouring rain and my pictures did not come out delicious enough to do the dish justice. Fail. Just like Goldilocks though, the third time was a charm! Just as I remembered it, and equally delicious. Best of all, it looks delicious! A+ John!
Jerk Chicken Tacos with Herbed Schmear
Serves: 4
1 chicken breast, sliced in half lengthwise
4 tablespoons jerk seasoning
2 red peppers, julienne
2 green peppers, julienne
1/3 cup neufchatel cream cheese
2 tablespoons cilantro, chopped
2 tablespoons light sour cream
1/2 teaspoon salt
12 corn tortillas
Preheat the grill to medium-high heat. Season both sides of each half of the chicken breast with jerk seasoning. Grill the chicken slices for about 8 minutes per side (until fully cooked through). Slice chicken thinly into strips. Grill the peppers about 4 minutes per side, until cooked and softened.
Meanwhile, in a small bowl combine cream cheese, cilantro, sour cream and salt.
Spread the cream cheese mixture evenly on the shells. Top each taco evenly with chicken and peppers. Serve immediately.
Until the next time my oven is on…
