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!
3 cups Cheddar Cheese
—
2 ½ cups cooked Chicken
4 ounce can Green Chiles
2 cloves Garlic; minced
½ cup Onion; diced
1 teaspoon Chili Powder
Salt and Pepper to taste
—
¼ cup Cantina Salsa
Corn Slaw (optional)
Jalapeno Slices
½ cup White Onion; chopped
- Heat a large skillet over medium-high heat and add a drizzle of oil. Add the chicken, green chiles, onion, garlic, chili powder, salt and pepper to the skillet and sauté until the heated through. Cover and reduce heat to low.
- Preheat oven to 400°F.
- Place ½ 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!
Ash's In The Kitchen 