Serves 2 generously
- 2 chicken breasts, boneless, skinless, sliced thinly
- 1 large onion, halved, sliced into 1/2-inch half-moons
- 1 large zucchini, cut into 1/2-inch discs
- 3 to 4 tablespoons Chile-Ginger Oil, plus more for drizzling
- Flour tortillas
- 1 large tomato, sliced into 1/4-inch half-moons
- 1/2 cup grated Vermont cheddar cheese
- In a bowl, combine chicken, onion and zucchini with Chile-Ginger Oil. Season with salt and pepper and toss to coat.
- On 2-ply foil, spoon chicken mixture in a short, even heap. Bring foil together and wrap well. Place on a clean, cast-iron manifold. Drive for about 27 miles with foil package on manifold.
- Place tinfoil-wrapped flour tortillas on top of chicken-veggie packet—be careful, it will be hot. Drive for 3 miles to heat tortillas.
- To serve, lay warm tortilla down, add chicken-veggie mixture, and top with tomatoes and cheese. If you desire an extra kick, drizzle reserved Chile-Ginger Oil on top. Fold tortilla over filling, and enjoy.
- Alternatively, preheat oven to 375°F. Place the foil-wrapped package on a sheet pan and bake for 15 minutes, adding tortillas for the last few minutes.
>>This recipe appears in
Episode #322.
>> For additional recipes and more, visit
www.ming.com
