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!
