I had some leftover Green Chile Chicken and wanted to try it in a cheese crisp shell! ❤️ Half hot, half not. 😋 I have to make these again!
Cheese Crisp Chicken Tacos
Servings: 3 Cooking Time: 20 Minutes
- 3 cups Cheddar Cheese
- 2 Chicken Breasts; cubed
- 4 ounce can Green Chiles
- 2 cloves Garlic; minced
- 1/2 cup Onion; diced
- 1 teaspoon Chili Powder
- Salt and Pepper to taste
- 1/4 cup Cantina Salsa
- Corn Slaw (optional)
- Jalapeno Slices
- 1/2 cup White Onion; chopped
- Heat a large skillet over medium-high heat and add a drizzle of oil. In a large bowl, combine the chicken, green chiles, onion, garlic, chili powder, salt and pepper then toss to coat. Add to the skillet and sauté until the chicken is cooked through and the juices run clear. Scoop into a bowl, cover and set aside.
- Preheat oven to 400°F.
- Place 1/2 cup of cheese in small piles on a baking sheet with parchment paper or a silicone mat. Bake for 8 minutes or until melted and the edges are crisp and golden brown. Allow the crisps to cool for a couple of minutes, then use a spatula to carefully place them oven some taco stands to shape. Cool the shells until harden completely. Fill the tacos shells with the chicken and toppings.
- Enjoy!
Looking for a side dish? Try one of these recipes!
