Contents
- 1 The Smoky Sizzle That Started It All
- 2 My First Taco Fiasco (And Why It Mattered)
- 3 Why These Tacos Sing
- 4 A Little Taco History
- 5 Ingredients:
- 6 How to Make Spicy Chipotle Chicken Tacos with Cheese
- 7 Creative Twists on These Tacos
- 8 Serving Suggestions & Pairings
- 9 Keep It Fresh or Freeze It
- 10 Fix Common Taco Troubles
- 11 Your Questions, Answered
- 12 Let’s Taco ‘Bout It
- 13 Spicy Chipotle Chicken Tacos with Cheese
The Smoky Sizzle That Started It All
The first time I tasted these tacos, the smoky chipotle hit me like a campfire hug. Charred tomatoes and onions blended into a sauce so rich, I licked the spoon. The cheese melted just right, tying it all together. Ever wondered how you could turn simple tacos into something unforgettable? One bite, and I was hooked. Now, I make them weekly—my family begs for them.My First Taco Fiasco (And Why It Mattered)
I burned the onions my first try. The smoke alarm sang while I frantically waved a towel. But the charred bits added depth I didn’t expect. Mistakes can lead to magic in cooking—and life. Now I embrace the messy process. Home cooking isn’t about perfection. It’s about joy, flavor, and stories. Share your first kitchen mishap below!Why These Tacos Sing
• The smoky-spicy sauce clings to every shred of chicken. • Crispy tortillas meet gooey cheese—a texture dream. Which flavor combo surprises you most? Is it the chipotle’s heat or the cheese’s cool melt? Try it and decide. Don’t skip the char on the veggies. It’s the secret handshake of this dish.A Little Taco History
These tacos hail from Mexico’s street stalls, where quick, bold meals rule. Chipotle peppers smoke-dry jalapeños, a trick from ancient Aztec cooks. *Did you know?* Monterrey jack cheese was born in California, not Mexico. Fusion food tells delicious tales. What’s your favorite taco memory? Tag a friend who needs this recipe!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Roma tomatoes | 4 large, halved | |
| White onion | 1 large, quartered | |
| Chipotle peppers in adobo sauce | 2 Tablespoons | |
| Garlic | 2 cloves | |
| Dried Mexican oregano | 1 teaspoon | |
| Kosher salt | 1 teaspoon | |
| Ground cumin | 1 teaspoon | |
| Chicken broth | ½ Cup | |
| Olive oil | 1 Tablespoon | |
| Cooked chicken | 4 Cups | Rotisserie chicken recommended |
| Corn tortillas | 12 | |
| Shredded cheese (cheddar & monterrey jack) | 2 ½ Cups | |
| Additional olive oil | As needed | For frying |
How to Make Spicy Chipotle Chicken Tacos with Cheese
Step 1 Roast tomatoes and onions under the broiler. Turn them halfway for even charring. Charred spots add smoky flavor. Let them cool slightly before blending. (Hard-learned tip: Use a rimmed baking sheet to catch juices.) Step 2 Blend roasted veggies with chipotle, garlic, and spices. Add chicken broth for smoothness. Taste and adjust salt if needed. The sauce should be thick but pourable. Step 3 Simmer the sauce in a skillet for 10 minutes. Stir often to prevent sticking. Add shredded chicken and cook until saucy. Keep heat low to avoid drying out the meat. Step 4 Fry tortillas with filling until crispy. Fold them gently to avoid spills. Cook 2 minutes per side for golden spots. Let them cool slightly before serving. What’s your go-to taco topping? Share below! Cook Time: 30 minutes Total Time: 45 minutes Yield: 6 servings Category: Dinner, MexicanCreative Twists on These Tacos
Vegetarian Swap chicken for black beans and roasted sweet potatoes. The smoky sauce still shines. Extra Spicy Double the chipotle peppers. Add sliced jalapeños on top for crunch. Breakfast Style Serve with fried eggs and avocado. Perfect for lazy weekend mornings. Which twist would you try first? Vote in the comments!Serving Suggestions & Pairings
Pair tacos with lime-cilantro rice or a simple slaw. Top with radishes and fresh cilantro. For drinks, try a cold Mexican lager or hibiscus iced tea. Which would you choose tonight?
Keep It Fresh or Freeze It
Store leftover chicken filling in the fridge for 3 days. Reheat it in a skillet with a splash of broth. Freeze extras in airtight bags for up to 3 months. Thaw overnight before using. *Fun fact*: The sauce tastes richer after a day! Double the batch and freeze half for busy nights. Why this matters? Meal prep saves time and cuts stress. Ever tried freezing tacos? Share your tips below!Fix Common Taco Troubles
Sauce too thin? Simmer it longer or add a pinch of cornstarch. Tortillas cracking? Warm them briefly first. Cheese leaking out? Use less and press edges gently. Why this matters? Small tweaks make big wins. My first tacos were messy—now they’re crispy perfection. What’s your biggest taco challenge?Your Questions, Answered
Can I make these gluten-free? Yes! Use certified gluten-free broth and tortillas. How far ahead can I prep? Sauce lasts 3 days fridge or 3 months frozen. What cheese swaps work? Try pepper jack for heat or cotija for tang. Can I use beef instead? Absolutely—just adjust cook time. How to halve the recipe? Cut all ingredients in half, same steps.Let’s Taco ‘Bout It
These tacos bring the heat and the heart. I love seeing your twists! Tag Savory Discovery on Pinterest with your creations. Did you add avocado or pickled onions? Tell me! Happy cooking! —Elowen Thorn.
Spicy Chipotle Chicken Tacos with Cheese
Description
Experience the bold flavors of Spicy Chipotle Chicken Tacos with Cheese, featuring a smoky chipotle sauce and melted cheese.
Ingredients
Instructions
- Spray a baking sheet with nonstick cooking spray. Place the tomatoes and halved onions on the baking sheet and broil for 10-15 minutes, turning the vegetables half way through. Ideally you will have some small charred spots on the vegetables.
- Add the roasted tomatoes and onion, along with the chipotle peppers, garlic, oregano, salt, cumin and chicken broth to a blender. Process until smooth.
- Heat the olive oil in a large skillet or saucepan over medium heat. Once hot, add the sauce to the pan and bring to a simmer. Reduce heat to medium low and simmer for 10 minutes.
- Add the shredded chicken into the sauce and stir well. Continue to cook for another 10 minutes until the sauce has thickened. Remove the pan from heat.
- Heat a clean large skillet over medium heat. Add about a tablespoon of olive oil. You may need to add more for each batch of tacos.
- Spray or brush one side of the corn tortillas with olive oil spray. On the dry side add about ⅓ cup of chicken and 2-3 tablespoons of shredded cheese.
- Place the tacos in your hot pan and cook for about 1 minute before folding into a taco shape. Continue to cook for about 2 minutes per side until they are crispy and have browned spots. Serve with your favorite taco toppings.
Notes
- For extra crispiness, press the folded tacos lightly with a spatula while frying.
Chicken, Tacos, Chipotle, Cheese, Mexican