Ingredients
Scale
- 1 lb. boneless skinless chicken thighs, cut into small pieces
- 1 tablespoons smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 1/2 cups creamy grated quesadilla cheese (Monterey jack works great)
- olive oil
- small corn tortillas
- cilantro, scallions, lime, avocado, hot sauce, salsa- all options to serve with the tacos
Instructions
- Heat up a medium sized skillet over medium heat. Add in 1 tablespoon of olive oil.
- Mix together the chicken and seasonings; smoked paprika – black pepper. When the pan is hot, add in the chicken and saute until the chicken is fully cooked, about 6 minutes.
- Remove from the heat and let cool slightly or enough so you can handle it. Add in the cheese and toss together.
- Preheat your oven to 425F.
- Using a baking sheet tray, drizzle it with olive oil. Warm the tortillas up slightly. Place 4-6 tortillas on the baking sheet and flip over a few times so that both sides of each tortilla is coated with the oil (this makes the crispy).
- Place a small amount of chicken and cheese on one side of the tortilla. Flip the other side over to cover and form a taco. Repeat until you have used all the chicken or until you run out of room on your baking sheet tray.
- Bake for 10 minutes. Flipping them over half way to crisp up on both sides.
Notes
During step 6. if you tortillas don’t stay folded, don’t worry. Once they are placed in the oven for a few minutes they will become easiest to handle so you can flip over and press down slightly into the melted cheese (which will help them stay folded).
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: stove-top
- Cuisine: dinner