Shredded Chicken and Tomatillo Tacos with Queso Fresco (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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