Cheese Crisp Chicken Tacos

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

1. 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.
2. Preheat oven to 400°F.
3. 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.
4. Enjoy!

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