We could describe CHEETOS® FLAMIN' HOT® Limón, the masterful combination of perfectly seasoned chicken tacos, crunchy veggies and Flamin’ Hot Limón CHEETOS®, but instead we’re just going to say, “You’re welcome.”
Ingredients
|
1 cup |
Very coarsely chopped CHEETOS® Crunchy FLAMIN' HOT® Limón Cheese Flavored Snacks |
|
¼ cup |
Olive oil |
|
1 |
Large Spanish onion, cut into ¼-inch dice |
|
2 |
Large garlic cloves, smashed and finely chopped |
|
1 |
Jalapeño, stem and seeds removed, finely chopped |
|
1 |
Bunch cilantro, stems and leaves separated, finely chopped |
|
1 15oz can |
Black beans |
|
4 |
Skinless, boneless chicken thighs cut into ½-inch dice |
|
2 cups |
Chicken stock |
|
|
Juice and zest of 4 limes |
|
8 |
Corn tortillas, wrap the stack in aluminum foil |
|
1 cup |
Sour cream |
|
|
Kosher salt |
|
½ cup |
Whole picked cilantro leaves |
Steps
|
1 |
Coat a large sauté pan with olive oil; add the onions, season with salt and cook over medium-high heat until the onions are soft. |
|
2 |
Add the jalapeños, jalapeño stems and garlic, and sauté for 2 to 3 minutes. |
|
3 |
Stir in the tomato paste. Cook for 2 to 3 minutes. |
|
4 |
Stir in the chicken and black beans. Season with salt. Add half of the lime zest and juice. |
|
5 |
Add half of the chicken stock. Bring to a boil and then to a simmer. Reduce the chicken stock by half. Add the remaining chicken stock and simmer for 20 to 30 minutes. |
|
6 |
Toast the tortillas on a flattop or grill. |
|
7 |
Combine lime zest and juice and with the sour cream to make the lime crèma. |
|
8 |
Divide the filling evenly between the tortillas. Top the filling with crèma, chopped CHEETOS® Flamin’ Hot® Limón and cilantro leaves. |
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