What You Will Need: Chicken breast, butternut squash, corn or flour tortillas, mini sweet peppers or a red bell pepper, cilantro, chili powder, cumin, salt, pepper, olive oil & sour cream.
Extras such as shredded lettuce, avocados, cheese, salsa & hot sauce are optional.
Preheat your oven to 375.
(I'll be showing each step individually but to save yourself time, complete steps while the butternut squash is roasting in the oven)
Peel & dice up 2c. of butternut squash. Place the mini peppers on the baking sheet as well & coat everything with some olive oil, salt, pepper, chili powder & cumin.
Roast for 20-30 minutes till the squash is tender & the peppers have some color to them.
Set aside.
Preheat the grill or indoor grill pan.
Season the chicken with salt, pepper, chili powder, cumin & some chopped cilantro.
Place onto the hot grill & leave it alone. You want good grill marks to develop.
Flip & grill the other side. Remove from the heat, allow to rest for 2-3 minutes, then cut into slices. Set aside.
Place your tortilla's on a baking sheet & bake still crispy.
Flip about every 2-3 minutes so they don't burn.
You can also just place the shells on the wire rack in the oven to toast.
Now back to the roasted peppers.
In a blender, place the peppers (stems removed), 2-3 tablespoons of sour cream & some torn pieces of cilantro.
Blend. You will notice the the mixture will be a little chunky. To make a smoother product, add a little water.
Puree till you have a well blended, roasted pepper cream sauce. Set aside.
Now that you have all the elements, its time to build the tower.
I started with some shredded lettuce on the plate, then a toasted shell. Place some sliced chicken, butternut squash & some of the roasted pepper sauce.
Repeat the process till you have 3 layers.
Top with diced tomatoes, avocado, torn cilantro & hot sauce.
Enjoy & Always Cook with Love!
