SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO

By avpeters

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

Preparation

Step 1

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.