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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Cheddar Chicken Tacos
 Categories: Poultry, Cheese, Citrus, Chilies, Herbs
      Yield: 8 servings
 
      1 c  Hot water
           Salt
    1/2 ts Dried oregano
      3 tb Fresh lime juice
      2 tb Fresh orange juice
      2 c  Shredded, cooked chicken;
           - warmed
      2    Chipotles in adobo sauce;
           - chopped
           +=PLUS=+
      2 tb Adobo sauce
      6 oz Medium Cheddar, Monterey
           - Jack or queso Chihuahua;
           - grated
      8    Corn tortillas; 6"
           Sliced avocado, salsa & lime
           - wedges; to serve
 
  Set an oven rack in the middle position; heat the oven
  to 375ºF/190ºC.
  
  In a medium bowl, stir the onion, hot water and 1
  teaspoon salt until the salt has dissolved. Let sit for
  5 minutes. This will soften the onion and lessen any
  bitter or harsh flavors. Rinse the onion under cold
  water and drain. In the same bowl, toss the onion with
  the oregano, lime juice, orange juice and 1/2 teaspoon
  salt; reserve.
  
  In a separate bowl, quickly toss together the chicken,
  peppers and adobo sauce, making sure the chicken is
  completely coated. Season with salt. Cover and keep
  warm.
  
  Line a baking sheet with parchment paper or a silicone
  mat (do not use foil or the cheese might stick). Arrange
  cheese in 8 equal mounds on the prepared baking sheet.
  Spread each mound evenly to about 3" wide, and space at
  least 1" apart. Bake until the cheese is bubbly and deep
  golden brown in spots and around the edges, about 14
  minutes. Remove from the oven and place 1 tortilla over
  each cheese crust and return to the oven to heat the
  tortillas, about 2 minutes.
  
  Use tongs to carefully remove each tortilla with its
  costra, flipping each one onto a plate so that the
  cheese is facing up. Top with chicken, onions, avocado,
  salsa and a squeeze of lime.
  
  By: Rick A. Martínez
  
  Yield: 8 tacos
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
  
    1/2 medium red onion; thin sliced from root to stem end
 
MMMMM

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