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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