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Name: Stuffed chicken and tomatillo tacos with queso fresco
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 6 small Tomatillo Husked and rinsed; 1 each Serrano chiles Stem removed; 1 Tbsp Canola Oil; 12 small Red onion Ends trimmed skins discarded and slliced in half lengthwise; 2 cloves Fresh garlic, peeled; 1 cup Queso fresco Crumbled; 1 Cup Fresh Cilantro chopped; 1 each Lime Juice; 2 Tbsps Honey; 12 Cups Rotisserie chicken Shredded; 8 each Corn tortilla

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INGREDIENTS

6 small Tomatillo ; Husked and rinsed
1 each Serrano chiles ; Stem removed
1 Tbsp Canola Oil
12 small Red onion ; Ends trimmed skins discarded and slliced in half lengthwise
2 cloves Fresh garlic, peeled
1 cup Queso fresco ; Crumbled
1 Cup Fresh Cilantro ; chopped
1 each Lime ; Juice
2 Tbsps Honey
12 Cups Rotisserie chicken ; Shredded
8 each Corn tortilla

Servings

INSTRUCTIONS

Adjust the oven rack to the top position and preheat the broiler to high. Cover a baking sheet with aluminum foil. Toss the tomatillos, Serrano, and red onion slices with the tablespoon of canola oil, and then spread out on the baking sheet. Place underneath the broiler and cook, flipping occasionally, until everything is blackened on both sides. Turn off broiler and let vegetables cool for a few minutes. Transfer the tomatillos, Serrano, red onion slices, garlic, cilantro, lime juice, a pinch of salt, and honey to a blender. Purée unit smooth.

Pour tomatillo mixture into a medium-sized saucepan. Bring to a simmer over medium heat. Add chicken, stir well. And cook until chicken is warm. Season to taste with salt and pepper. Turn off the heat when chicken is hot, or you will over cook it.

Meanwhile, warm the tortillas in dry cast iron skillet set over medium heat until soft, 10 to 15 seconds a side. Spoon some of the chicken and tomatillo mixture onto each tortilla, and top with queso fresco. Serve immediately.

NOTES

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Stuffed chicken and tomatillo tacos with queso fresco

6 small Tomatillo Husked and rinsed
1 each Serrano chiles Stem removed
1 Tbsp Canola Oil
12 small Red onion Ends trimmed skins discarded and slliced in half lengthwise
2 cloves Fresh garlic, peeled
1 cup Queso fresco Crumbled
1 Cup Fresh Cilantro chopped
1 each Lime Juice
2 Tbsps Honey
12 Cups Rotisserie chicken Shredded
8 each Corn tortilla

Adjust the oven rack to the top position and preheat the broiler to high.  Cover a baking sheet with aluminum foil.  Toss the tomatillos, Serrano, and red onion slices with the tablespoon of canola oil, and then spread out on the baking sheet. Place underneath the broiler and cook, flipping occasionally, until everything is blackened on both sides. Turn off broiler and let vegetables cool for a few minutes.  Transfer the tomatillos, Serrano, red onion slices, garlic, cilantro, lime juice, a pinch of salt, and honey to a blender. Purée unit smooth.

Pour tomatillo mixture into a medium-sized saucepan.  Bring to a simmer over medium heat. Add chicken, stir well. And cook until chicken is warm. Season to taste with salt and pepper. Turn off the heat when chicken is hot, or you will over cook it.

Meanwhile, warm the tortillas in dry cast iron skillet set over medium heat until soft, 10 to 15 seconds a side.  Spoon some of the chicken and tomatillo mixture onto each tortilla, and top with queso fresco.  Serve immediately.

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Nutrition

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Serving Size: 1 Serving (876g)
Recipe Makes: 8 Servings

Calories: 1023
Calories from Fat: 317 (31%)

Amt Per Serving		% DV

	Total Fat 35.2g	47 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 9g
Cholesterol 184.8mg		57 %
Sodium 283.3mg		10 %
Potassium 1369.8mg		36 %
Total Carbohydrate 109g		32 %
	Dietary Fiber 14.7g	59 %
	Sugars, other 94.3g
Protein 70.4g		101 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1023

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