Creamy Chicken Puffy Tacos with Black Bean
- Yield 4 servings
- 4 ounces cream cheese, softened
- 8 ounces sour cream
- -- Handful cilantro
- 2/3 cup salsa verde
- 1 -- garlic clove
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- -- Salt and Pepper
- 1 -- herb roasted rotisserie chicken, pulled and shredded
- 15 ounces can black beans
- 1/2 large onion, finely chopped
- 1/2 -- fresh jalapeno, seeded and chopped
- small can diced tomatoes
- -- Vegetable or Canola oil for frying
- 8 small 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.