Friday, August 12, 2016

Recipe Share: Shredded Chicken and Tomatillo Tacos with Queso Fresco

I've been on the hunt for healthy and yummy recipes. Here's a Bobby Flay recipe I love that fits the bill perfectly. I tweaked it a bit by adding some fat free refried beans to them and by topping them with homemade salsa. These are so light, fast, and delicious!

6 tomatillos, husked and washed
1 serrano chili
olive oil
1/2 small red onion, coarsely chopped
1 cup chopped fresh cilantro
juice of 1 lime
2 Tbsp. honey
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas (I used white corn tortillas)
1 cup crumbled queso fresco
1 can fat free refried beans, warmed
cilantro for garnish
salsa (recipe below)

Salsa Ingredients:
1 lg. can of crushed tomatoes
1 bunch green onions, chopped
1/2 bunch cilantro
1 small can diced green chilies
garlic salt, to taste
Blend all ingredients except garlic salt in a blender or food processor. Add garlic salt to taste. (Don't be shy with the garlic salt.)

Preheat the grill to medium. Place tomatillos and serrano onto grill and grill until blackened (about 10 minutes). Place tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender or food processer and blend until smooth. Place the tomatillo mixture in a large sautee pan over medium heat. Bring the mixture to a simmer and add shredded chicken to the pan. Heat through. (You can place the pan right onto the grill, if you want -- I just did mine on the stovetop.) Place the tortillas on the grill and grill for 20 seconds on each side (again, you can use a small sautee pan to warm them or even warm them in the microwave. I usually dampen a paper towel, wrap up 3 tortillas in it, and then heat them in the microwave for 20 seconds or so. This helps the tortillas to not tear when you go to eat your taco.) Spread a small amount of refried beans onto your tortilla, spoon some chicken mixture on top. Then, top with a few tablespoons of queso fresco, salsa, and cilantro. Fold the tortillas in half and serve immediately.


No comments:

Post a Comment