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chicken lime juice chile powder garlic kosher salt oregano fresh ground black pepper oil chicken breasts filling oil bacon fresh poblano chile onion fresh cilantro lime kosher salt Oaxaca cheese
Viewed: 37 - Published at: 9 years agoIngredients
- For the chicken
- 1/2 cup fresh lime juice
- 1 tablespoon dried ancho chile powder
- 4 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon Mexican oregano
- 1 teaspoon fresh ground black pepper
- 3/4 cup oil
- 1 1/4 lbs boneless skinless chicken breasts
- For the filling
- 1 tablespoon oil
- 3 slices bacon, finely chopped
- 1 cup cored seeded and finely chopped fresh poblano chile (about 2)
- 1 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juice of
- kosher salt
- 1/2 cup grated oaxaca cheese or 1/2 cup monterey jack pepper cheese (optional)
Method
- Marinate the chicken: Mix lime juice, chile powder, garlic, salt, oregano, and pepper; whisk in oil.
- Place chicken in a large ziploc, add marinade, and refrigerate for no longer than 1 1/2 hours.
- Make the filling: Prepare a medium hot charcoal fire, or place a large, heavy skillet over medium-high heat for 2 minutes.
- Remove chicken from marinade, allowing excess to drip off.
- Grill chicken (if searing in skillet, use 1 Tablespoon oil), flipping after about 4 minutes, until it's just firm to the touch and cooked, through, about 9 minutes total.
- Let cool, then chop into fine pieces.
- Heat skillet over medium heat, adding 1 Tablespoon of oil and the bacon.
- Cook, stirring frequently, until bacon just begins to brown.
- Turn to medium-high, add chiles and onions.
- Cook, stirring frequently, until they begin to soften.
- Add chopped chicken, cilantro, and lime juice, stirring constantly until chicken is hot.
- Taste, and adjust seasoning with salt.
- Sprinkle grated cheese over the top, remove pan from heat, and allow cheese to melt.
- Serve with soft tacos, salsa, etc.
