Ingredients:
4 large flour tortillas
1 chicken breast (boneless, skinless)
1/4 cup vegetable oil plus 6 tbsp.
1 chipotle in adobo plus 1 tbsp. adobo sauce (you can buy this in a can)
2 cups shredded colby-jack cheese
juice of 1 lime
1 clove garlic
1 tsp. cumin
Kosher salt, black pepper
1 yellow or red onion, sliced
8 baby bella or white mushrooms, sliced
In a mini food processor (or blender), mix 1/4 cup oil, chipotle, adobo, lime, cumin, garlic and salt/pepper. Marinate chicken 2-3 hours. Grill chicken over medium-high heat for 4-5 minutes per side then allow to rest. Shred chicken using two forks. Heat 3 tbsp. oil and add onion. Cook over medium-low heat for approximately 20 minutes until caramelized. Remove from pan, add mushrooms and cook over medium heat until sauteed. Allow to cool, then mix with chicken. In a clean pan, heat 1/8 cup oil over medium heat then add one tortilla. Sprinkle with cheese, top with chicken-vegetable mixture and top with more cheese. Add the second torilla and place a heavy pan on top. Cook 2-3 minutes over medium heat then remove pan and flip with a spatula. Cook 2-3 minutes and remove, slicing with a pizza cutter. Repeat with second set of tortillas. Enjoy with sour cream, fresh salsa and guacamole!
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