Shredded Chicken and Tomatillo Tacos with Queso Fresco

Shredded chicken with a blackened tomatillos and serrano chili sauce further seasoned with onion, garlic, cilantro, lime juice and honey. Taco mixture served in grilled blue corn tortillas.

Ingredients -

6 Tomatillos, husked, washed, and grilled until blackened
1 Serrano Chili, grilled until blackened
Olive Oil
1/2 small Red Onion, coarsely chopped
2 cloves Garlic, coarsely chopped
1 cup chopped Fresh Cilantro
1 Lime, juiced
2 tablespoons Honey
1 1/2 cups shredded Rotisserie Chicken
8 Blue Corn Tortillas
1 cup crumbled Queso Fresco

Preparation:

1. Preheat grill to medium heat.

2. In large saute pan placed on grill grates, heat olive oil.

3. Saute blackened tomatillos and serrano chilies, until tender.

4. Puree onion, garlic, cilantro, lime juice, and honey with tomatillos and serrano chilies in blender or food processor.

5. Add mixture back to saute pan. Simmer mixture, adding chicken, and heat thoroughly.

6. Grill tortillas 20 seconds per side.

7. Spoon chicken mixture across center of tortillas. Top with queso.

8. Serve hot.

Variations and Recipe Ideas:

Serve with a traditional mexican menu including refried beans and mexican rice.

Cooking Tip

Blackened Vegetables

Grill whole serranos and tomatillos over direct heat, turning until skins have blackened. You wont have the same grilled flavor, but you can achieve a similar effect by toasting them in high heat the oven, or on a stovetop grill.

Cooking Tip

Queso Fresco

Queso Fresco is a fresh soft, mild mexican cheese found in most supermarkets. Queso Blanco would be okay as a substitute and is simalar to a Monterey Jack.