Tuesday, January 6, 2009

Chicken and Tomatillo Tacos with Queso Fresco

I have to thank my husband for this one.
He also enjoys making new recipes and found
this one to be very interesting.

Of course I was thankful because he cooked but
I was also thankful because we had a ton of cilantro
and several limes in the frig that needed to be used.

Chicken and Tomatillo Tacos with Queso Fresco
by Bobby Flay
6 tomatillos, husked, washed, and grilled until blackened
1 serrano, grilled until blackened
Olive oil
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons honey
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas
1 cup crumbled queso fresco
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.

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 saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.

Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.

We really enjoyed these fancy tacos. All the flavors worked really well
together. This will be a recipe we make again.

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