Ingredients: Corn tortillas (small, of course size is your preference) Canola oil Trader Joe’s Super Sweet Baby Bell peppers Trader Joe’s Greek Plain (whole) yogurt Trader Joe’s Chili Pepper sauce Trader Joe’s English Farmhouse cheddar cheese Trader Joe’s Grated Parmigiano Reggiano cheese Trader Joe’s boneless chicken (fresh)takes about half a large chicken breast in chunks for 4 tacos, so if you cook the whole package (4 breasts) that will make a LOT of tacos, plenty for a family or small party. Seasonings used for chicken: sea salt, black pepper, cumin, paprika, garlic powder. This is a perfect quick meal for chicken you’ve already made, or leftovers, heated or cold. Here’s exactly how I cooked this chicken, which was from the day before, which I IMMEDIATELY put in the fridge to seal in all the flavors as soon as it was cooked. Note: if you want to cook the chicken immediately before, its much easier to shred with a fork right after cooking. Chicken: Four chicken breasts come in the natural chicken from Trader Joe’s (refrigerated meats section), you will only need 1 small or half of 1 large breast for 4 tacos, serving size for one. Seasoning: Put raw chicken on plate, dust lightly with salt, pepper, paprika, cumin, and garlic powder, or at least salt, pepper, and garlic powder in a pinch. Place in med/hot pan with small amount of bacon grease & butter (optional, I cooked Trader Joe’s uncured applewood bacon last weekend, the grease adds SO much flavor, only need a very small amt, like 1 tsp, 1 tbsp butter for this), dust other side with same seasonings. Preheat oven 350, then on stove, brown 2-3 min on each side, place in casserole dish or metal backing pan on foil for easy cleanup, bake about 7 min, add 1 cup water to pan, turn oven off, let cook for another 5-7 min. Make sure there’s no pink water coming out of any of the chicken, cut into it and check the center, or stab with a meat thermometer to make sure internal temperature reaches 165). Adding water to the pan will ensure chicken doesn’t dry out. Cut chicken into tiny chunks (little smaller than bite sized) Place in bowl Season with some garlic powder and sea salt Set aside. In separate bowl, mix about 2/3 cup Greek yogurt with about 1 tbsp chili sauce, stir, set aside. Put a generous amount of canola oil in med heated pan (small cast iron works best) Place corn tortilla until slightly browned, flip over until slightly browned (less than a min on each side usually). Remove from pan, fold in half immediately while placing on paper towel to cool/absorb extra oil Slightly season tortillas with just a little garlic powder immediately after cooking Set aside (you can cook these all right before eating, so they’re cooled & you have plenty if for larger party). Chop baby bells into little wheels chop fresh cilantro Chop the English farmhouse cheddar into little chunks (or grate instead if you prefer) ASSEMBLY: Sm/med sized plate, take 1 taco shell, put some of the “chipotle” (yogurt/chili sauce) mixture, about 1 tbsp, in bottom of shell. Place 4-6 chicken chunks or a small sprinkle of English farmhouse cheese in bottom of shell. Add chicken (4-6 small bite size pieces), cilantro, 4-6 small pieces of various colors of the super sweet baby bells, drizzle top with more sauce, some grated parmigiano reggiano over the top of all 4 tacos once assembled on plate, little more cilantro. EAT!!! Note: certainly you can substitute sour cream for the yogurt, but the key to any sauce like this? WHOLE PLAIN preferably organic yogurt. Lowfat or Nonfat yogurt = tastes like yogurt = what most people don’t like about yogurt in recipes. I’ve “tricked” many friends with the whole stuff, it tastes better and richer than sour cream in my opinion (and theirs), and is healthier for your digestive system. Certainly you could add some avocado or any other taco ingredients, but if done with the small shells as I’ve done, keep it simple with just a few ingredients is best.
