3004. CHICKEN ALAMBRE with BACON and CHORIZO

makes eight servings 


1 tablespoon vegetable oil 
6 ounces 1/3-inch-diced slab bacon 
12 ounces fresh chorizo, casings removed and meat crumbled 
12 ounces skinless, boneless chicken thighs, cut into strips 
2 red bell peppers, cut into strips 
1 large red onion, thinly sliced 
8 ounces Oaxaca cheese or mozzarella cheese, torn 

Heat the oil on a large griddle. Add the bacon and chorizo and cook over high heat, stirring, until browned in spots, 5 minutes. Add the chicken and cook, stirring, until cooked through. Add the peppers and onion and cook until softened. Scatter the cheese on top and stir until it just starts to melt, then serve. 
 

Serve with flour tortillas, avocado, cilantro, salsa and lime wedges.

bacon recipe courtesy of: Veronica Salazar, El Huarache Loco, 1803 Larkspur Landing Circle, Larkspur, CA 94939; Food & Wine, January 2012