Chicken Alambre

• 1 tablespoon vegetable oil
• 6 ounces thick slab bacon, cut into 1/3 inch strips (can substitute cut bacon strips)
• 12 ounces fresh chorizo sausage, casings removed and meat crumbled
• 12 ounces boneless skinless chicken thighs, cut into strips
• 2 red bell peppers, cut into strips
• 1 large red onion, thinly sliced
• 8 ounces oaxaca cheese or 8 ounces mozzarella cheese, torn
• The Rest
• flour tortilla
• avocado
• cilantro
• salsa
• lime wedge

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

vegetable oil, bacon, chorizo sausage, chicken thighs, red bell peppers, red onion, oaxaca cheese, flour tortilla, avocado, cilantro, salsa, lime wedge

Taken from www.food.com/recipe/chicken-alambre-511310 (may not work)