A zesty and light taco made with grilled chicken and roasted green chiles. Top it with corn, cheese and a creamy chile sauce and you've got yourself a delicious meal.
Ingredients:
2 Hatch, Anahiem or New Mexico green chiles (or substitute one 4oz can of roasted green chiles)
2 large boneless, skinless chicken breasts (or 3 medium size)
1/2 teaspoon salt
1/2 teaspoon black pepper
10-12 corn tortillas (approximately 5 inches in diameter)
Oil for frying
1/2 cup green chile sauce (homemade or canned)
1/4 cup crema (or substitute sour cream)
1/4 cup heavy cream
1/2 cup fresh corn kernels (or substitute canned or frozen)
1 cup shredded queso quesdilla (or substitute shredded mozzarella)
Preparation:
If you are using fresh chiles, heat your grill to high and . After you remove the skins and the stem, cut them in half and scrape the seeds out. Then dice the chiles into approximately 1/2 inch pieces and set aside.
Sprinkle the salt and pepper over both sides of the chicken breasts. Heat your grill to medium and begin to cook the chicken breasts. Grill them over medium heat for 20-25 minutes and the juices are clear, or until the internal temperature reaches 170 degrees.
While the chicken is cooking, begin frying the tortillas in oil over medium/high heat for 4-5 seconds on each side and leave them to drain on paper towels.
You can also prepare the sauce by mixing the chile sauce, cream and crema (or sour cream) in a small saucepan and keep it warm over low heat.
Remove the chicken from the grill and let it set for a few minutes to redistribute the juices. Then you can cut into bite-size pieces (approx. 1 inch cubes)
Assembly:
Evenly divide the chicken into each tortilla. Top with the green chiles, corn and cheese. Drizzle equal portions of the sauce over the cheese and fold the tortilla in half. Serve any extra sauce for dipping.
Serve immediately.
Ingredients:
2 Hatch, Anahiem or New Mexico green chiles (or substitute one 4oz can of roasted green chiles)
2 large boneless, skinless chicken breasts (or 3 medium size)
1/2 teaspoon salt
1/2 teaspoon black pepper
10-12 corn tortillas (approximately 5 inches in diameter)
Oil for frying
1/2 cup green chile sauce (homemade or canned)
1/4 cup crema (or substitute sour cream)
1/4 cup heavy cream
1/2 cup fresh corn kernels (or substitute canned or frozen)
1 cup shredded queso quesdilla (or substitute shredded mozzarella)
Preparation:
If you are using fresh chiles, heat your grill to high and . After you remove the skins and the stem, cut them in half and scrape the seeds out. Then dice the chiles into approximately 1/2 inch pieces and set aside.
Sprinkle the salt and pepper over both sides of the chicken breasts. Heat your grill to medium and begin to cook the chicken breasts. Grill them over medium heat for 20-25 minutes and the juices are clear, or until the internal temperature reaches 170 degrees.
While the chicken is cooking, begin frying the tortillas in oil over medium/high heat for 4-5 seconds on each side and leave them to drain on paper towels.
You can also prepare the sauce by mixing the chile sauce, cream and crema (or sour cream) in a small saucepan and keep it warm over low heat.
Remove the chicken from the grill and let it set for a few minutes to redistribute the juices. Then you can cut into bite-size pieces (approx. 1 inch cubes)
Assembly:
Evenly divide the chicken into each tortilla. Top with the green chiles, corn and cheese. Drizzle equal portions of the sauce over the cheese and fold the tortilla in half. Serve any extra sauce for dipping.
Serve immediately.
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