Crispy Cheddar Chicken Tacos

Cuisine: Mexican
Meal: Dinner
Time: 35 min
Yield: 8 tacos

Ingredients

• Red onion, thinly sliced
• Hot water
• Salt
• Dried oregano
• Lime juice
• Orange juice
• Shredded cooked chicken
• Chipotle peppers in adobo
• Adobo sauce
• Cheddar, Monterey Jack, or queso Chihuahua
• Corn tortillas
• Avocado, salsa, and lime wedges, for serving

Method

1. Heat the oven to 375 degrees.
2. Soften the sliced onion briefly in salted hot water, then rinse and drain.
3. Toss the onion with oregano, lime juice, orange juice, and salt.
4. Mix the shredded chicken with chopped chipotle peppers and adobo sauce; season with salt and keep warm.
5. Line a baking sheet with parchment paper or a silicone mat.
6. Arrange grated cheese in 8 small mounds and spread each mound into a thin round.
7. Bake until bubbly and deeply golden around the edges.
8. Place a tortilla over each cheese round and return to the oven briefly to warm.
9. Flip each tortilla so the crispy cheese side faces up.
10. Fill with chicken, pickled onion, avocado, salsa, and lime.

Paraphrased from a NYT Cooking calendar recipe by Rick A. Martinez.