Serve this recipe for your next taco night, or turn it into a flavorful quesadilla!
INGREDIENTS
1lb
DLM Smoked Chicken
1
container DLM Roasted Tomato Salsa
½cup
roasted Hatch Chiles, slivered
12
corn tortillas
2Tbsp
DLM Pure Olive Oil
Cotija cheese, crumbled
INSTRUCTIONS
1
In a small saucepan, briefly reheat the chicken with about half of the salsa, a splash of water if needed, and Hatch Chiles until hot.
2
On a griddle or hot skillet, brush the corn tortillas with a little oil and place over medium heat. Place some of the seasoned chicken onto each tortilla and fold over.
3
Cook the taco until golden brown on both sides. Serve with remaining salsa and garnish each taco with the crumbled Cotija cheese.
In a small saucepan, briefly reheat the chicken with about half of the salsa, a splash of water if needed, and Hatch Chiles until hot.
2
On a griddle or hot skillet, brush the corn tortillas with a little oil and place over medium heat. Place some of the seasoned chicken onto each tortilla and fold over.
3
Cook the taco until golden brown on both sides. Serve with remaining salsa and garnish each taco with the crumbled Cotija cheese.
