- 4 6-inch tortillas (flour or corn)
- 1 heaping cup Mexican blend shredded cheese
- 4 Tbsp Chipotle Cream Sauce
- 4 tsp roasted chipotle salsa (more if you want some heat)
- 1 cup cooked chicken in bite-sized pieces
- 4 Tbsp chopped white onion
- 2 Tbsp chopped fresh cilantro
- 8 tsp chopped cooked bacon
- 1/4 avocado, thinly sliced
Using a non-stick pan heated to medium, sprinkle 1/4 cup cheese in a circle about the size of the tortilla. Immediately place tortilla on top of it, pressing to get cheese all the way to the edges of the tortilla. Let tortilla sit on cheese until it's easily movable in the pan and not sticking. Flip tortilla over to lightly toast the other side and remove from heat. Repeat for all tortillas and all cheese.
Build your tacos: split the cream sauce between all tortillas and spread evenly with a spatula or back of a spoon across most of the tortilla. Drizzle desired salsa along middle seam (where the tortilla will bend). Divide chicken, onion, cilantro, bacon, and avocado among the tacos. Enjoy!
NOTES: The longest part of this recipe is the tortillas and cheese. We only have a very small non-stick pan so we did one at a time, but we later realized we could probably use our large pancake griddle to do multiple at a time and so will try that in the future.
We used Cholula Roasted Chipotle salsa from the store. It is VERY spicy (to me) but just a little bit gives the taco the right kick. We also used Tyson Grilled and Ready frozen chicken breast strips. We thawed a cup and then chopped them in smaller pieces. They tasted great.
Doug and I both agreed that 2 of these tacos each didn't feel like enough, but we had 3 each the next time and were stuffed. So 2 1/2 is the number we are recommending. :-)
Serves 2
Recipe from https://rubios.com/
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