Chicken, cheese, and hella chiles.
- 1 1/2 lbs boneless skinless chicken
- 1 (5 oz) can hot green chiles
- 1 C sharp cheddar cheese, cubed or grated
- 12 6″ corn tortillas
- 1/2 C water
- 1/4 C pickled jalapenos, diced
- 1 1/2 tbsp taco seasoning (or one packet)
- 1/4 C cilantro
- 1/4 C vegetable oil, as needed
- Toppings: salsa, cojita, hot sauce, cilantro, whatever you want!
- Place a saucepan or skillet with high sides over medium-high heat. Add the chicken, taco seasoning, jalapenos, green chiles, cilantro, and water and stir together. Bring to a simmer, reduce the heat to medium, then cover with a lid and cook for 12 minutes, or until the chicken is cooked through.
- Once the chicken is cooked through remove it from the pot. Add the cheese to the pot and cover with the lid so the cheese can melt while you work on the chicken.
- Transfer the chicken to a cutting board and chop or shred it into small pieces. Alternatively, you can add the chicken to a bowl and shred it with a hand mixer.
- Add the chicken back to the pot and stir everything together. Once everything is combined and the cheese is completely melted remove the pan from the heat and set it aside.
- Grab a cast iron griddle or skillet and place it over medium heat. Add a small drizzle of oil and then place as many tortillas as can fit comfortably onto the surface. After 20 seconds add in a heaping tablespoon – or more, if you like – chicken to the center of each tortilla round. Spread it out into a line as best you can.
- When the tortillas start curling around the edges, use a spatula to fold the tortilla over itself into a taco shape. Cook the taco for 1-2 minutes, or until golden brown, then flip and repeat on the opposite side.
- Let the tacos rest on a wire rack above a baking sheet in the oven (set to warm, or the lowest temp possible) while making the remaining tacos.
- Top them how you like and serve. Dassit!
- The post above the recipe is where all my advice lives.