Chipotle Chicken Puffy Tacos

Name: Chipotle Chicken Puffy Tacos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 avocados, pitted, peeled and cubed; 128 grams can Old El Paso® chopped green chiles; 1 canned chipotle chile in adobo sauce (with 1 tablespoon adobo sauce); 59 milliliters chopped fresh cilantro; 355 milliliters shredded iceberg lettuce; 1 Tbsp lime juice; 1 plum (Roma) tomato, seeded and diced; 177 milliliters crumbled queso fresco cheese; 2 Tbsps chopped red onion; 591 milliliters pulled (not shredded) deli rotisserie chicken (from 2-lb chicken); 177 milliliters Old El Paso® Thick n Chunky salsa; 8 6-inchs Old El Paso® tortillas for soft tacos & fajitas (6 inch); 59 milliliters vegetable oil; 59 milliliters water

The recipe Chipotle Chicken Puffy Tacos could satisfy your Mexican craving in around 40 minutes. For $1.29 per serving, you get Head to the store and pick up n chunky salsa, plum tomato, cilantro, and a few other things to make it today. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. It is a good option if you're following a gluten free diet.

Instructions

In medium bowl, make guacamole by mixing avocados, green chiles, lime juice, red onion and cilantro, mashing slightly; set aside.

Ingredients you will need

Green Chili Pepper

Lime Juice

Guacamole

Red Onion

Avocado

Cilantro

Equipment you will use

Bowl

Plate Chipotle Sauce ingredients in blender or food processor. Cover; blend on high speed until smooth.

Ingredients you will need

Chipotle Chiles

Sauce

Equipment you will use

Food Processor

Blender

Pour half of sauce in 10-inch skillet over medium heat with chicken, reserving 1/2 cup for topping. Cover skillet; heat chicken and sauce until warm.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Frying Pan

Meanwhile, heat oil in 10-inch nonstick skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add 1 tortilla. Cook until starting to puff up, then turn over. Once second side is puffed up, remove from skillet; drain on paper towels.

Ingredients you will need

Tortilla

Equipment you will use

Paper Towels

Frying Pan

Fold each tortilla in half, and top with slightly less than 1/3 cup chicken mixture. Top with guacamole, a drizzle of reserved sauce, lettuce, tomato and cheese.

Ingredients you will need

Guacamole

Tortilla

Whole Chicken

Lettuce

Cheese

Tomato

Sauce

Equipment

Ingredients

Servings:

avocados, pitted, peeled and cubed 128grams

can Old El Paso® chopped green chiles 1

canned chipotle chile in adobo sauce (with 1 tablespoon adobo sauce)59milliliters

chopped fresh cilantro 355milliliters

shredded iceberg lettuce 1Tbsp

lime juice 1

plum (Roma) tomato, seeded and diced 177milliliters

crumbled queso fresco cheese 2Tbsps

chopped red onion 591milliliters

pulled (not shredded) deli rotisserie chicken (from 2-lb chicken)177milliliters

Old El Paso® Thick 'n Chunky salsa 86-inchs

Old El Paso® tortillas for soft tacos & fajitas (6 inch)59milliliters

vegetable oil 59milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.