Categories: Mexican
Ingredients
- 6 tomatillos, husked and rinsed
- 1 Vidalia onion, peeled and cut into 6 wedges
- 1 poblano chile
- 1 large jalapeno
- Natural olive oil cooking spray
- Salt and pepper
- 1/4 cup fresh cilantro
- 1 lime, zested and juiced
- 2 garlic cloves, crushed
- 1 tbsp. honey
- 1 tsp ground cumin
- 8 flour tortillas
- 3 cups mixed shredded Swiss and Monterey Jack
- 1 rotisserie chicken, meat shredded, skin and bones discarded
- 1/2 red onion, chopped
- Pickled jalapeno slices
- Crema or sour cream, for serving
Directions
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Preheat the broiler.
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Arrange the tomatillos, onion and chiles on a baking sheet. Spray with cooking spray; season with salt and pepper. Broil, turning often with tons, until charred all over. Peel and stem the chiles. Place the chiles, tomatillos and onion in a food processor; add the cilantro, lime zest and juice, garlic, honey and cumin. Process the salsa until coarsely chopped. Transfer to a bowl; season.
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Heat a large skillet over medium to medium-high. Spray the pan and, working in batches, cook 1 or 2 tortillas, depending on the pan size, until lightly golden, 30-60 seconds; flip and top each with one-eighth of the cheese, chicken, red onion and pickled jalapenos. Fold over and cook, flipping occasionally, until the tortillas is golden and the cheese melts, about 3 minutes. Cut into wedges and top with the salsa and crema.