Chicken Tango

Name: Chicken Tango
Ingredients: 1 cup sargento Mexican blend cheese; 2 boneless skinless chicken thighs; 2 poblano peppers; 2 corn tortillas; 1 cup yoghurt; 1 onion; 3 -4 garlic cloves; 1 mango; 1/4 red cabbage; 1/4 cup olive oil; 2 -3 tablespoons salt, black pepper to taste; 1 tablespoon roasted cumin, red chili pepper, 2-3 lime juice

12 ingredients

5 steps

Ingredients

1 cup sargento Mexican blend cheese
2 boneless skinless chicken thighs
2 poblano peppers
2 corn tortillas
1 cup yoghurt
1 onion
3 -4 garlic cloves
1 mango
1/4 red cabbage
1/4 cup olive oil
2 -3 tablespoons salt, black pepper to taste
1 tablespoon roasted cumin, red chili pepper, 2-3 lime juice

Directions

1

Pre- heat oven to 325° F. Bake tortillas for 10 minutes Let them cool. Blend tortillas into coarse powder, add Sargento cheese. Make sure cheese does not melt. Broil poblano peppers. Remove some charred skin. Chop 1/4 red onion, garlic, poblano pepper and blend it well. Take 1/2 cup yoghurt in a bowl, add onion, garlic mixture. Add salt, pepper, lime juice, roasted cumin, red chili pepper, 1 tablespoons oil. Marinate chicken thighs in it for 30-45 minutes.
2

For avocado sauce, blend avocado, 3tbsp yoghurt, 1/2 broiled poblano pepper, salt and lime juice.
3

Toss the marinated chicken in tortilla and cheese mixture. Add olive oil in pan on slow heat. Add coated chicken and let it cook on both sides.
4

For cole slaw finely chop red cabbage. Add salt, lime juice; mix it gently.
5

To make spicy mango relish, chop mango into fine pieces and add small pieces of poblano pepper.