If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
¼ teaspoon each cumin, garlic powder & chipotle chili powder
10 corn tortillas
1 cup shredded Monterey Jack cheese
15 ounces fire roasted tomatoes, drained
¼ cup diced white onion (or yellow, no one will be mad)
4 tablespoons chopped cilantro
1 lime, cut in half
1-2 tablespoons hot sauce, your choice
2 avocados, peeled & pitted
6 strips bacon, cooked & crumbled
1 tablespoon minced chipotle pepper
Directions
Heat a non-stick pan (with a lid) over medium
Lightly oil the chicken, season with salt & pepper, put into the pan and cook until nicely golden on the bottom, then flip and cook 2 more minutes
Add the broth and cover, leave 7 minutes or until a thermometer reads about 160
While it cooks combine tomatoes, onion, 2 tablespoons of the cilantro, juice from ½ lime and hot sauce – mix well and set aside
In another bowl put the avo, mash up a bit (keeping it kind of chunky), 3 tablespoons of the salsa, juice from remaining lime half, bacon and chipotle chili – mix well and set aside
Preheat to 425, then put in 2 sheet pans - leave in 10 minutes
When cool, shred chicken, and add cumin, garlic powder & chili powder – mix wellWarm tortillas slightly (in a non-stick pan, or about 10 seconds in the microwave) to make them more pliable, add some of the cheese then some chicken and fold in half
Remove sheet pans from oven, lightly oil or spray one of them (remember they’re hot)and put the folded tacos on it, lightly oil or spray each one and top with the2nd pan
Put back into the oven 7-10 minutes, then remove the top pan and broil about a minute
