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
Directions
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.
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By nivz
on January 17, 2012
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Just made this but made a few changes, marinated four chicken breasts in olive oil chili powder lemon juice and seasoning salt, threw them on the grill, sliced and placed them on corn tortillas, garnished with the fresco and pickled onions, served with black beans and ice cold Corona.
By kwklett_12162795
Cary, 73
on October 17, 2011
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This was okay. I think we will make again with some changes. Reduce the honey a little. Add pickled onions, and season the chicken mixture a little better (it was slightly bland.
By David V.
CA
on October 05, 2011
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I've made these numerous times for my family and they're excellent. The recipe is very easy to make your own, we like things a bit spicier and less sweet. You can blacken the tomatillos in a skillet but the grill gives them a great smokiness to them that really adds. the only thing that can make this recipe better is fresh homemade corn tortillas. YUM
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