1. Pre- heat the oven. Place corn tortillas to bake on 325 deg F for 10 minutes Once they are baked, remove them from the oven and let them cool. Once cooled, blend them into coarse powder. Add Sargento cheese and keep it aside. Make sure that cheese does not melt. 2. Broil 2 poblano peppers. Once broiled, remove some of the charred skin. Keep it aside. 3. Chop onion, garlic, poblano pepper and blend it well. Take ½ cup of yoghurt in a bowl, add the blended onion, garlic mixture. Add pinch of salt and pepper; lime juice, roasted cumin, red chili pepper, 1 tablespoons of oil. Marinate chicken thighs in it for 30-45 minutes. 4. While the chicken is marinating, cut avocado in half and remove the pit. In a blender, add avocado, remaining yoghurt, some of the broiled poblano pepper, salt and lime juice. 5. Once chicken is marinated, toss the chicken thighs in tortillas and cheese mixture. Make sure chicken is coated well. 6. Add some olive oil in a pan and keep it on slow heat. Add the marinated, coated chicken into the pan and let it cook. Turn it over after 10 mins or so to cook from the other side. Be very careful to turn the chicken so that the crust doesn’t come out. Once the meat touches 160 deg, it’s done. 7. While the chicken is cooking, let’s go ahead and make cole slaw and spicy mango relish. To make cole slaw, finely chop the red cabbage and add salt, lime juice; mix it gently. Keep it aside. 8. To make spicy mango relish, chop mango into fine pieces and add small pieces of poblano pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
