Categories: Mexican

Ingredients

• Chicken in Queso:
• 2 tbsp. butter
• 1 tbsp. olive oil
• 1 small onion, finely chopped
• 2 large garlic cloves, finely chopped
• Salt and pepper
• 1/2 cup chicken stock
• 1 tsp honey
• 1 cup Mexican crema or sour cream
• 1 cup shredded Monterey Jack or pepper Jack
• 4 oz. can green chiles, drained
• 3 cups shredded, chopped rotisserie chicken
• 1 bag tortilla chips or 8 large flat-bottom hard taco shells
• Corny Pico de Gallo:
• 2 tomatoes on the vine or 4 plum tomatoes, seeded and chopped
• 1 ear corn, shucked and cooked in a hot cast-iron pan until blistered
• 2 scallions, finely chopped
• 1 jalapeno, seeded and finely chopped
• 1/2 small red or white onion, finely chopped
• 1 lime, juiced
• 1 tsp ground cumin
• 1 tsp Frank's RedHot
• A handful of fresh cilantro leaves, chopped
• Salt
• For Topping:
• Chopped lettuce (iceberg) and pickled jalapeno slices, for topping

Directions

1. Preheat the oven to 400.

2. In a large skillet, heat the butter and oil over medium to medium-high. When the butter melts, add the onion and garlic and stir until softened, about 4 minutes; season with salt and pepper. Add the stock and honey. Stir in the crema. Add the cheese and chiles. Stir until the cheese melts, about 4 minutes. Add the chicken and cook, stirring often, until heated through, about 3 minutes. Remove from heat and cover to keep warm.

3. Line a rimmed baking sheet with parchment paper. Spread out the tortilla chips or taco shells. Bake until warmed and browned in spots, 5-7 minutes.

4. In a medium bowl, mix all the ingredients for the Corny Pico de Gallo; season with salt.

5. Top the tortilla chips or fill the taco shells with the cheesy chicken. Top with the lettuce, pickled jalapenos, and Corny Pico de Gallo.

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