August 30, 2007

Baked Tacos with Margarita Chicken

This recipe still needs a little fine tuning to get all the flavors balanced out (I sorta got too happy with the cumin and jalapeños), but I thought it was worth noting down here. Helps me keep track of all the recipes I've dreamed up :D.


2-3lbs chicken pieces pounded thin
1 very large onion
3 yellow bell peppers
3 c Monterey cheese grated
aprox 1c chopped cilantro
minced garlic
heavy cream
Triple Sec
Lime juice


Chicken Marinade:

Combine 3tbs tequila, 1tbs Triple Sec, and 3tbs lime juice with 1tbs salt and a dash of coarse ground pepper and pour into a gallon ziplock bag with chicken pieces. I pounded my chicken out somewhat and pricked it over with a fork to help absorb the flavors. Let marinade for several hours before grilling and cutting into small cubes.


Sautee pepper and onion together with a couple tbs minced garlic, 2tbs finely chopped jalapeños, a liberal sprinkling of cumin, and a dash each salt and pepper. Cook until tender. In a separate saucepan melt together 2c cheese with a splash of cream and 2tbs butter until you get a thick cheese sauce. Stir in cheese, chicken, and cilantro. Spoon mixture into tortillas and fold into tacos. Lay tacos overlapping in a greased casserole dish and sprinkle cheese over the middle.

Bake at 325 for 10-15min.

Makes about 8 thick tacos or probably 10 enchiladas.

P.S. usual caveat about measurements.

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