Subj : 100 Easy Dinners - 17
To   : All
From : Dave Drum
Date : Wed Nov 27 2024 09:03 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Crispy Cheddar Chicken Tacos
Categories: Poultry, Cheese, Citrus, Chilies, Herbs
     Yield: 8 servings

     1 c  Hot water
          Salt
   1/2 ts Dried oregano
     3 tb Fresh lime juice
     2 tb Fresh orange juice
     2 c  Shredded, cooked chicken;
          - warmed
     2    Chipotles in adobo sauce;
          - chopped
          +=PLUS=+
     2 tb Adobo sauce
     6 oz Medium Cheddar, Monterey
          - Jack or queso Chihuahua;
          - grated
     8    Corn tortillas; 6"
          Sliced avocado, salsa & lime
          - wedges; to serve

 Set an oven rack in the middle position; heat the oven
 to 375ºF/190ºC.

 In a medium bowl, stir the onion, hot water and 1
 teaspoon salt until the salt has dissolved. Let sit for
 5 minutes. This will soften the onion and lessen any
 bitter or harsh flavors. Rinse the onion under cold
 water and drain. In the same bowl, toss the onion with
 the oregano, lime juice, orange juice and 1/2 teaspoon
 salt; reserve.

 In a separate bowl, quickly toss together the chicken,
 peppers and adobo sauce, making sure the chicken is
 completely coated. Season with salt. Cover and keep
 warm.

 Line a baking sheet with parchment paper or a silicone
 mat (do not use foil or the cheese might stick). Arrange
 cheese in 8 equal mounds on the prepared baking sheet.
 Spread each mound evenly to about 3" wide, and space at
 least 1" apart. Bake until the cheese is bubbly and deep
 golden brown in spots and around the edges, about 14
 minutes. Remove from the oven and place 1 tortilla over
 each cheese crust and return to the oven to heat the
 tortillas, about 2 minutes.

 Use tongs to carefully remove each tortilla with its
 costra, flipping each one onto a plate so that the
 cheese is facing up. Top with chicken, onions, avocado,
 salsa and a squeeze of lime.

 By: Rick A. Martínez

 Yield: 8 tacos

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

   1/2 medium red onion; thin sliced from root to stem end

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