Recipes by Request : a play on what happens during a DJ’s set… combining my love of cooking with the featured guest DJ.
13.11.2020
Background Story:
Growing up on the west coast tacos are a staple, especially being 2 hours from Mexico. I basically eat these bad boys every other day for dinner and have yet to grow tired of them, some things grow finer with age. One of the most important things to look for in a partner is can they cook a tortilla… Paired with my best friend’s grandmother’s salsa Verde recipe, it’s a homerun.
Recipe:
Ingredients:
- Kerry Gold Butter
- Corn Tortillas
- Jalapeno Quesadilla Cheese
- Boneless chicken Thighs
- Cilantro
- Black Pepper
- Garlic Powder
- Soy Sauce
- Salsa Verde
- Optional : Avocado, Portabella Mushrooms, Valentina Hot Sauce, Guacamole.
Instructions:
- Marinate the chicken thighs with soy sauce, black pepper, and garlic powder (1 hour minimum).
- Throw some butter in a pan on medium heat and toss the chicken in there. Flip them when starting to brown, once both sides are browned, Pull them off and dice them. A little more butter in the pan and chuck the diced chicken back in the pan. Cook them on a few hairs below medium until cooked thoroughly, but do not over cook and dry them out.
- Slip some butter in a non-stick skillet on medium heat. Frisbee a couple tortillas in the pan and flip once buttered on both sides. Cook each side on medium until you start to see some browning on both sides.
- This next step is vital. once tortillas are lightly browned on both sides turn the heat down to just above low, add a generous amount of cheese to each tortilla, and distribute evenly. The key here is to let the cheese melt slowly on a low heat and do not over cook them.
- Once the cheese is mostly melted, add chicken to one half of each tortilla and fold the tortilla. Let it cook enough so the cheese melts together.
- Pull the tacos and add cilantro, salsa Verde, and enjoy!
- Honorable additions: Avocado, Portabella mushrooms, Valentina hot sauce, Guacamole.