This is a super easy and tasty recipe…perfect with an IPA or pale ale.
Ingredients
- 1 Pound of sliced chicken breast
- 12 Tomatillos
- 6 Chipotle chilis with adobo sauce
- 1 Medium yellow onion
- 1 Head of Garlic
- Tortillas
- Sharp Cheddar Cheese
- Chili Powder
- Salt
- Pepper
Preparation
| Roast tomatillos in dry frying pan until they are nicely charred in the outside. |  |
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Roast garlic in a 400 degree oven for 30-35 minutes until the garlic is nice and soft. Set aside and allow to cool. | |
| Fry sliced onion until soft with caramelized edges. |  |
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Place chipotles with adobo sauce in food processor. Put chopped tomatillos, roasted garlic, onions, chili powder, salt and pepper in the processor. | |
| Blend until it reaches a texture you like. |  |
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Lightly dredge chicken in seasoned flour. Place batches of chicken strips into oil at medium high heat. After removing the chicken from the pan, put them on a cookie sheet and into a warm oven. | |
| Once all of the chicken has been fried, pour the sauce into a clean frying pan and bring to heat. place the chicken into the pan and allow it to simmer for several minutes. |  |
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Place chicken on on a tortilla with several slices of sharp cheddar cheese. Spoon some of the sauce on top and roll tortilla. | |
| Serve with a refreshing brew (in this case, the Wailua Wheat Ale with passionfruit from Kona Brewing). Now that’s a meal. |  |
