Grilled Chicken Tacos

2 POUNDS GREEN PEPPERS OR POBLANO PEPPERS
 VEGETABLE OIL
4  WHOLE CHICKEN BREASTS, SPLIT, BONED AND SKINNED
 SALT AND PEPPER TO TASTE
1 ½ CUPS  D.L. JARDINE’S RASPBERRY OR D.L. JARDINE’S PEACH SALSA
2 T.  BUTTER OR MARGARINE
12  FLOUR TORTILLAS (7 TO 8 IN.), HEATED*
1 ½ CUPS  SHREDDED MONTEREY JACK CHEESE

WASH AND DRY PEPPERS. BRUSH SKIN EVENLY WITH OIL; PLACE ON COOKIE SHEET. BAKE AT 450° ABOUT 20 MINUTES OR UNTIL SKIN BLISTERS, TURNING ONCE. REMOVE FROM OVEN AND PLACE IN PLASTIC BAG; CLOSE AND LET STAND 15 MINUTES. REMOVE PEPPERS FROM BAG, ONE AT A TIME; PEEL AND CUT INTO THIN STRIPS.

POUND CHICKEN TO ½ INCH THICKNESS. BRUSH WITH OIL; SPRINKLE WITH SALT AND PEPPER. PLACE ON GRILL OVER HOT COALS; GRILL 6 TO 8 MINUTES OR UNTIL JUST COOKED THROUGH, TURNING ONCE. CUT CHICKEN DIAGONALLY INTO ¼ INCH SLICES.

MELT BUTTER IN LARGE SKILLET. ADD PEPPERS AND CHICKEN; HEAT THROUGH, STIRRING CONSTANTLY. SPOON ABOUT ½ CUP CHICKEN MIXTURE DOWN CENTER OF EACH TORTILLA; TOP WITH ABOUT 2 TABLESPOONS CHEESE AND 2 TABLESPOONS OF SALSA. ROLL TIGHTLY AND SERVE IMMEDIATELY WITH ADDITIONAL SALSA.

*TO HEAT TORTILLAS, STACK AND WRAP SECURELY IN FOIL; PLACE IN 350° OVEN ABOUT 15 MINUTES. OR, WRAP LOOSELY IN PLASTIC WRAP; COOK IN MICROWAVE OVEN AT HIGH ABOUT 30 SECONDS TO 1 MINUTE