Ingredients:
2 cups rotisserie chicken, shredded
1 poblano chile
1 serrano chile
1 cup cilantro leaves, chopped
1/4 cup red onion, chopped
1 clove garlic, chopped
Juice of 1 lime
1 or 2 tbsp honey, as desired
Salt to taste
Olive oil as required
Queso fresco as needed, crumbled for garnishing
8 corn tortillas
Chopped avocado, tomato, onion, cilantro for garnishing (optional)
Directions:
Heat a grill pan on medium heat. Brush the poblano chile and serrano chile with olive oil and grill until blistered and blackened in spots (about 10 - 12 minutes), turning often.
Put the grilled chiles, cilantro, onion, garlic, lime juice and honey in a food processor and blend until thoroughly combined.
Place the chile mixture on a pan over medium heat. Add the shredded chicken and mix well. Stir and cook for 2-3 minutes.
Warm the tortillas. Serve tortillas 2 per person with chicken mixture topped with queso fresco. Garnish with diced avocado, tomato, onions and cilantro if desired.
