Ingredients
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1 teaspoon salt
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1 teaspoon chili powder
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1/2 teaspoon garlic powder
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1/8 cup oil
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1/4 cup fresh lime juice
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2 lbs chicken breasts
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1/2 teaspoon salt
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2 teaspoons minced garlic
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1/4 cup roasted red pepper, julienned
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1/4 cup yellow onion, julienned
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1/3 cup shredded monterey jack cheese
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1/2 ounce fresh lime juice
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18 corn tortillas
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oil (for frying)
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1/3 cup pasilla chile, julienned
Instructions
- Combine first 5 ingredients for marinade.
- Marinate chicken in mixture for at least 2 hours.
- Drain chicken well and grill (I use indoor grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
- Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
- Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
- To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
- Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
- Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
- Drain well.
- Serve with guacamole, sour cream, and or salsa.