Creamy Chicken Puffy Tacos with Black Bean

  • Yield: 4 servings


4ounces cream cheese, softened
8ounces sour cream
-- Handful cilantro
2/3cup salsa verde
1-- garlic clove
1/2teaspoon cumin
1teaspoon dried oregano
-- Salt and Pepper
1-- herb roasted rotisserie chicken, pulled and shredded
15ounces can black beans
1/2large onion, finely chopped
1/2-- fresh jalapeno, seeded and chopped
small can diced tomatoes
-- Vegetable or Canola oil for frying
8small tortillas
3-- fresh limes, cut into wedges


Combine the cream cheese, sour cream, cilantro, salsa verde, garlic, cumin, oregano, salt, and pepper in a blender. Blend until well combined. Stir the pulled chicken into the creamy sauce and set aside.

Combine the black beans, onion, jalapeno, tomatoes, oregano and salt and pepper to taste in a saucepan over medium heat. Add 1/2 cup of water and simmer for 10 minutes. Keep warm on low.

Fill a deep pot about halfway with oil and set the heat to medium-high. When the oil is 350 degrees F, place one tortilla in at a time and, using the end of a spatula, press down in the center creating a fold in the tortilla (you're creating your own crunchy taco shells here). Fry with the spatula in the center of the tortilla for about 60 seconds to 2 minutes, or until the shells are golden brown and crispy. Transfer to a paper towel-covered plate to drain and set aside.

TO ASSEMBLE: Fill each tortilla with some of the creamy chicken mixture and top with a mound of the black bean/tomato mixture. Squeeze some fresh lime juice over top and serve right away. Allow 2 tacos per person. Serves 4.