CRISPY CHICKEN STRIP TACOS WITH HOMEMADE QUESO FOR A CROWD!
Chicken Strip Tacos With Homemade Queso For A Crowd!
Calories: 1551kcal
Ingredients
For the Homemade Queso:
- 2 tablespoon butter
- 1 small clove garlic finely minced
- 1 ½ tablespoon corn starch
- ½ cup diced fire roasted tomatoes Drained from can, chopped to small pieces.
- 4 oz. drained & diced mild green chiles
- 1 12oz can evaporated milk
- 1 cup milk
- 1 ½ cups Queso Tipo Oaxaca Rallado Cheese monterey jack is a fine substitute
- 1 cup mild cheddar
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon smoked paprika
- 1 teaspoon ground chipotle pepper
Instructions
For the Queso:
- Drain the chiles and the tomatoes. Dice the tomatoes into smaller pieces.
- In a medium saucepan over medium heat, melt the butter.
- Once the butter is melted, add in the cornstarch and whisk, cooking for 1 minute.
- Very slowly add in the evaporated milk. You are basically making a roux.
- Next add in the milk, the chiles, the tomatoes, and all the spices. Stir with the whisk over medium heat until the mixture becomes thick and bubbly.
- Stir in both cheeses and stir until there are no cheese clumps remaining.
- Remove from heat and serve immediately, or place in a small warming dish such as a crock pot to keep warm.
For the Crispy Chicken Tacos:
- Cook Tyson® Crispy Chicken Strips as directed on the package.
- Place each cooked strip into a flour tortilla. Warm if serving immediately, if not, place the tacos in a baking dish in a warmed oven at a low temperature.
- When ready to serve, top with queso and your choice of lettuce, pico de gallo, guacamole, etc.
- Enjoy!
Notes
Nutrition calculations are on queso alone. Since chicken strips, tortillas and toppings may vary. Thanks!
Nutrition
Calories: 1551kcal | Carbohydrates: 39g | Protein: 80g | Fat: 120g | Saturated Fat: 75g | Cholesterol: 354mg | Sodium: 3183mg | Potassium: 737mg | Fiber: 4g | Sugar: 17g | Vitamin A: 5033IU | Vitamin C: 42mg | Calcium: 2435mg | Iron: 5mg