CHEETOS® FLAMIN’ HOT® Chicken Tacos Recipe

CHEETOS® FLAMIN’ HOT® Chicken Tacos

We could describe this masterful combination of perfectly seasoned chicken tacos, crunchy veggies and Flamin’ Hot CHEETOS®, but instead we’re just going to say, “You’re welcome.”

Serves: 4Prep: 15 minutesCook: 40 minutesTotal: 55 minutesDifficulty: Medium

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Serves: 4

Ingredients

  • 1 cup coarsely chopped CHEETOS® Crunchy FLAMIN' HOT® Cheese Flavored Snacks
  • 1⁄4 cup olive oil
  • 1 large onion, cut into ¼” dice
  • 2 large garlic cloves, smashed and finely chopped
  • 1 jalapeño, stem and seeds removed, finely chopped
  • 1 bunch cilantro, stems and leaves separated, finely chopped
  • 1 can (15 oz.) black beans
  • 4 skinless, boneless chicken thighs, cut into ½” dice
  • 2 cups chicken stock, divided
  • 4 limes, juiced and zested, divided
  • 8 corn tortillas
  • 1 cup sour cream
  • Kosher salt
  • 1⁄2 cup whole picked cilantro leaves

Directions

  • In large sauté pan over medium-high heat, add olive oil. Cook onions, seasoning with salt, until onions are soft.
  • Stir in jalapeños, jalapeño stems and garlic; continue cooking 2 to 3 minutes.
  • Stir in tomato paste; continue cooking 2 to 3 minutes.
  • Stir in chicken and black beans; season with salt. Stir in half the lime zest and juice.
  • Stir in half the chicken stock. Bring to boil; reduce to simmer and continue cooking until stock is reduced by half. Add remaining chicken stock; simmer an additional 20 to 30 minutes.
  • Wrap tortillas in foil. On flat-top grill, toast tortillas.
  • Stir together lime zest, lime juice and sour cream.
  • To serve, divide filling evenly between tortillas. Top with crèma, chopped CHEETOS® Flamin’ Hot® and cilantro.

Serves: 4

Ingredients

  • 1 cup coarsely chopped CHEETOS® Crunchy FLAMIN' HOT® Cheese Flavored Snacks
  • 1⁄4 cup olive oil
  • 1 large onion, cut into ¼” dice
  • 2 large garlic cloves, smashed and finely chopped
  • 1 jalapeño, stem and seeds removed, finely chopped
  • 1 bunch cilantro, stems and leaves separated, finely chopped
  • 1 can (15 oz.) black beans
  • 4 skinless, boneless chicken thighs, cut into ½” dice
  • 2 cups chicken stock, divided
  • 4 limes, juiced and zested, divided
  • 8 corn tortillas
  • 1 cup sour cream
  • Kosher salt
  • 1⁄2 cup whole picked cilantro leaves

Directions

  • In large sauté pan over medium-high heat, add olive oil. Cook onions, seasoning with salt, until onions are soft.
  • Stir in jalapeños, jalapeño stems and garlic; continue cooking 2 to 3 minutes.
  • Stir in tomato paste; continue cooking 2 to 3 minutes.
  • Stir in chicken and black beans; season with salt. Stir in half the lime zest and juice.
  • Stir in half the chicken stock. Bring to boil; reduce to simmer and continue cooking until stock is reduced by half. Add remaining chicken stock; simmer an additional 20 to 30 minutes.
  • Wrap tortillas in foil. On flat-top grill, toast tortillas.
  • Stir together lime zest, lime juice and sour cream.
  • To serve, divide filling evenly between tortillas. Top with crèma, chopped CHEETOS® Flamin’ Hot® and cilantro.