Baja Style Smoky Chicken Tacos
Recipe by National Chicken Council
Ingredients
- 2 cups cooked chicken, diced into 1 inch cubes
- 1/2 cup prepared Jalapeno Jelly
- 2 cups shredded Mexican cheese
- 8 medium 10-inch flour tortillas
- 2 tablespoons olive oil
- Mojito Salsa
- 1/4 cup reserved mango juice
- 1 medium red pepper, siided and diced
- 1/2 cup chopped red onion
- 2 tablespoons dark rum
- 2 tablespoons fresh lime juice
- 1/2 cup fresh mint, shredded
- Lime Foam
- 1 cup vanilla yogurt
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 or 2 drop drops green food coloring, if desired
- Garnish
- 4-6 pieces thin lime slices
- 1 tablespoon fresh mint leaves
Instructions
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Combine chicken and Jalapeno jelly in medium sautee pan and warm over medium heat.
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Divide shredded cheese and warm chicken cubes equally atop four tortillas. Top with remaining tortillas.
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Cook quesadillas in olive oil as needed in a large non-stick pan 5 minutes on each side until golden brown.
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Remove from pan and slice into wedges. Serve with Mojito Mango Salsa and Lime Foam.
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Mojito Salsa:Combine mango, juice, red pepper, red onion, rum, lime juice and mint in a non-metallic bowl. Lime Foam
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Lime Foam: In small bowl, combine yogurt, lime juice and lime zest. Wisk all ingredients until combined and frothy.
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Garnish with Lime slices and Mint Leaves
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