SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO
This recipe is courtesy of Bobby Flay and it is fantastic! It is very simple to put together but has wonderful flavor for such minimal effort. When in a hurry, I have skipped grilling/blackening the tomatillos and serrano and just sautéed them in a hot pan until softened and the skins were slightly charred and it still tastes great. I highly suggest you blacken them on the grill if you have time because it adds a beautiful smokiness to the tomatillo sauce.
Provided by shimmerchk
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil over medium high heat.
- Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan. Bring the mixture to a simmer, add the chicken, and heat through. (You may also skip this last step and just drizzle the tomatillo sauce over the top of the chicken after you have placed it in the tortilla).
- Run the tortillas under the tap to lightly moisten them and then place the tortillas on the grill or warm non-stick griddle, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with some cilantro and a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.
Nutrition Facts : Calories 141.2, Fat 1.7, SaturatedFat 0.2, Sodium 21.3, Carbohydrate 31.1, Fiber 3.8, Sugar 11.6, Protein 3.1
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