TEX-MEX CHICKEN TACOS

These are great and easy to do!

INGREDIENTS:

CHICKEN

4 boneless, skinless chicken breast halves
kosher salt and freshly ground black pepper
cumin seed or powder
3 cloves garlic, minced
juice 1 fresh lime
1/4 cup extra-virgin olive oil
2 tablespoons tequila (optional)

TACO TOPPPINGS

¾ cup chopped fresh cilantro
2 fresh jalapenos, sliced (don’t wimp out on this, they’re GOOD for you!)
2 large ripe red tomatoes, diced
1 large sweet onion cut into rings
1 – 2 tblsp cooking oil
1 small pkg Velveeta
a small can Rotel of your choice (if you like a mild queso, use the original)

1 package fresh flour tortillas from the bakery if you can get them, if your grocery doesn’t have fresh baked tortillas, get the freshest pack you can find on the shelf.

DIRECTIONS:

QUESO (this is women’s work, real men only grill!)

Cube the Velveeta into a corning ware bowl, add a can of Rotel, heat in the microwave until the cheese melts, stir until well blended, reheat as needed. It’s that simple Jan…………….

GRILLING THE CHICKEN & ONIONS: (this is a job for real men, real men grill, women don’t!)

Unless you have a heavy cast iron skillet, wrap two bricks in aluminum foil

Put the chicken in a baking dish. Generously season the breasts on all sides with salt, pepper, cumin, and garlic. Whisk the olive oil, lime juice, and pour over the chicken turning to coat both sides. Sprinkle the tequila on top. Refrigerate for two hours.


If your grill has a separate burner, place the skillet on the burner and heat the cooking oil in a cast iron skillet. If you don’t have a separate burner, that’s OK, just place the skillet on the grates and heat, it just may take a little longer and burn more fuel!

Toss in the onion rings stirring occasionally until they just begin to burn on the edges and turn a nice golden brown color. Don’t use too much oil! If you’re using your burner, now turn your grill on high. Spoon the finished onions into a bowl, cover with aluminum foil, and set aside in a warm place until the chicken is ready.

After your grill temperature reaches at least 350, with a pair of tongs, generously coat them with cooking oil soaked in a paper towel.

Arrange the chicken breasts on the grate at a 45-degree angle to the bars. Set the skillet across all breast or place one brick on top of two breasts each and grill for 3 minutes. Flip the breasts, cover again with the bricks and continue grilling until cooked through and firm to the touch, another 3 to 5 minutes. Transfer the chicken to a cutting board and let them rest fro 5 minutes then dice them into 1” chunks.

THE BEST PART, ASSEMBLE AND EAT!

Warm the tortillas, place one on a warmed plate, top with chicken, grilled onions, queso, jalapeño slices, and top with cilantro, fold them puppies over, eat, and enjoy!

We usually serve these with a side of any Tex-Mex, Spanish, or Saffron rice mix (don’t forget to put a little queso over your rice!), whatever you have in your pantry, and we also heat up a can of Ranch Beans. A GREAT meal! Don’t forget to wash it down with an icy cold beer!