Name: Crispy Pan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb chicken breast, diced; 1 tbsp olive oil; 2 tbsp taco seasoning; 2 tbsp butter; 2 tbsp olive oil; 8-10 white corn tortillas; 2 cups Monterey Jack cheese, shredded; 1 cup pico de gallo, for serving; 1 tsp dried cilantro, for garnish

1

In a mixing bowl, combine the diced chicken with 1 tbsp of olive oil and the taco seasoning. Mix until the chicken is evenly coated.

2

Heat a large skillet over medium heat. Add 2 tbsp of butter and 2 tbsp of olive oil and allow to heat up.

3

Add the seasoned chicken to the hot skillet and cook, stirring occasionally, until golden brown and cooked through to an internal temperature of 165°F.

4

Remove the cooked chicken from the skillet and set aside on a plate.

5

In the same skillet with the remaining oil and drippings, place the white corn tortillas in a single layer.

6

Sprinkle a layer of shredded Monterey Jack cheese on one half of each tortilla, followed by a portion of the cooked chicken.

7

Fold the tortillas in half to create tacos and cook until golden brown and crispy on both sides, flipping once.

8

Remove the finished tacos from the skillet and let them drain on a paper towel for a minute to remove excess oil.

9

Garnish with dried cilantro and serve immediately with fresh pico de gallo.

Crispy Pan

Ingredients

9 Ingredients

Instructions

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