Description
Turn up taco Tuesday with tacos and margs.
Ingredients
Units
Chicken and quesadillas
- 1 1/2 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 1/2 tsp chili powder
- 1 tsp each: cumin, smoked paprika, salt, garlic powder
- 1/2 tsp each: onion powder, black pepper
- 2 tbsp chopped cilantro
- 2 poblano peppers, deseeded & diced
- 1 small white onion, thinly sliced
- 6-8 street-sized flour tortillas
- 2 cups shredded Monterey Jack cheese
- Pickled jalapeños, shredded lettuce, lime wedges
Avocado salsa
- 1 large avocado
- 1 medium jalapeño, deseeded & roughly chopped
- 1/4 cup cilantro (leaves & stems)
- Juice from half a lime
- 1/2 tsp onion powder
- 1 tsp kosher salt
Instructions
Make the salsa first
- Blend the avocado, jalapeño, cilantro, lime juice, onion powder, and salt in a food processor until smooth.
- Cover and refrigerate until you’re ready to serve. The salsa keeps well and honestly tastes better after it sits for a bit.
Cook the chicken with the veggies
- Heat a skillet on medium-high heat.
- Toss the chicken thighs with olive oil, all the spices, cilantro, poblano peppers, and onion until fully coated.
- Place in the skillet and cook until the chicken is cooked through and onions are translucent.
- When cooked through, use two forks to shred the chicken and mix everything together.
The crispy fold-over method
- Heat a pan over medium-high.
- Add a small pat of butter, then lay one or two tortillas flat.
- Cover the entire surface with shredded Monterey Jack, then pile chicken on one half only.
- Add a few pickled jalapeño slices.
- Once the cheese is fully melted and the tortilla bottom is golden, fold the empty half over the filled half and press gently.
- Cook until both sides are crispy.
Serve immediately
- Plate with the avocado-jalapeño salsa and a lime wedge. Pair with rice and other food for a hearty meal.