2 Poached Chicken Breast Halves
24 Street Corn Tortillas
8-12 oz grated Mild Cheese
1 fine diced Onion
Pickled Jalapeños - optional
On an oiled skillet, heat tortillas, on both sides to ensure there is a a light coating of oil and the tortillas are pliable. Stack on a plate.
Shred poached chicken breast halves with forks.
Preheat oven to 425 degrees.
Assemble tacos and place onto parchment lined cookie sheets for crisping. Assembly:
On half of one tortilla place a serving of shredded chicken.
Top with grated cheese.
Top with onion and jalapeños.
Fold tortilla in half pressing into the cheese to ensure a better seal during baking.
Place on to the prepared cookie sheet, weighing down the tortillas with spoons or forks to ensure they stay folded during crisping.
Bake tacos in the oven for 15-20 minutes, until crisp and browned. Allowing to rest for 2 minutes before plating.
Makes 12-16 standard tacos. Approximately 6-8 dinner servings.