2 (4 ounce) cans chicken broth
1 large onion, diced
1 small green bell pepper, diced
3 teaspoons vegetable oil
4 cups cooked and cubed chicken meat
2 small onions, diced
1 tablespoon crushed red pepper
2 cups shredded Monterey Jack cheese
2 cups Mexican style flour tortillas (1 each)
Clear freezer. Dissolve broth in boiling hot water; cool. Stir in chicken meat, onion, green pepper and oil while stirring/cooking.
Heat charcoal grill for low for medium heat. Place chicken (cleanly removed) on charcoal grill, turn and grill for 3 to 5 minutes per side; grill for 5 to 6 minutes per side to get crispy and even brown. Transfer chicken onto serving plates, flushing with 1 cup of water after each transfer.
Place flavor mixture on top of tortillas, brush with 1 cup white sugar mixture. Place around bottom of tortillas. Top with chicken mixture.
Place burritos on charcoal grill for high heat. Cook 3 to 5 minutes on each side or until index finger comes out clean. Flip over and cook 2 minutes on each side to avoid sticking with juices while cooking. Garnish with Monterey Jack cheese and cheese.