Chicken Tacos with Veggies

• 1 fondue À la Léonne by 1001 Fondues, 350 g (12 oz.)
• 4 chicken breast halves, cut into strips
• 1 mL (¼ tsp.) ground hot pepper
• 1 mL (¼ tsp.) garlic powder
• 1 mL (¼ tsp.) onion powder
• 30 mL (2 tbsp.) vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red onion, thinly sliced
• 5 mL (½ tsp.) ground cumin
• 8 medium tortillas
• Dried oregano, to taste
• Salt and pepper

Filling

• Your favourite mild or spicy salsa
• A few chopped iceberg lettuce leaves
• Fresh cilantro leaves

1. In a bowl, combine chicken, chili, garlic, onion powder, vegetable oil and season with salt and pepper. Mix well and let marinate in the fridge for about 20 minutes.
2. In a skillet over medium-high heat, heat a little oil and cook the chicken strips for 8 to 10 minutes, stirring occasionally to obtain a nice colour and until the flesh is cooked (75 °C or 167 °F). You can also cook on the BBQ.
3. In another skillet over medium heat, with a little oil, sauté the bell peppers and onion. Season with salt and pepper. Set aside.
4. Preheat oven to 180 °C (350 °F).
5. Prepare fondue according to package cooking instructions and add cumin.
6. Wrap tortillas in aluminum foil and bake in oven for 3-4 minutes.
7. Top tortillas with chicken and fried vegetables.
8. Add fillings of your choice and top with a generous helping of cumin-scented cheese fondue.

Improve your gusto with the sun-kissed Mexican cuisine as well as the convivial, unifying and comforting spirit of cheese fondue! Whether it’s cold or hot outside, these chicken tacos with pan-fried vegetables will satisfy every palate! You’ll feel like you’re in a different world!