Shredded Chicken and Tomatillo Tacos with Queso Fresco

By AzWench

Ingredients

• 6 tomatillos, husked, washed, and grilled until blackened
• 1 serrano, 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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.

Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.

Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.

Recipe courtesy of Bobby Flay