MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crispy Cheddar Chicken Tacos Categories: Poultry, Cheese, Citrus, Chilies, Herbs Yield: 8 Servings 1 c Hot water Salt 1/2 ts Dried oregano 3 tb Fresh lime juice 2 tb Fresh orange juice 2 c Chicken; cooked, shredded, - warmed 2 Chipotles in adobo sauce; - chopped, plus: 2 tb Adobo sauce 6 oz Medium Cheddar, Monterey - Jack, or queso Chihuahua; - grated 1/2 md Red onion; thin sliced from - root to stem end 8 Corn tortillas (6") Sliced avocado, salsa & lime - wedges; to serve Set an oven rack in the middle position; heat the oven to 375°F/190°C. In a medium bowl, stir the onion, hot water and 1 ts salt until the salt has dissolved. Let sit for 5 minutes. This will soften the onion and lessen any bitter or harsh flavors. Rinse the onion under cold water and drain. In the same bowl, toss the onion with the oregano, lime juice, orange juice, and 1/2 ts salt; reserve. In a separate bowl, quickly toss together the chicken, peppers, and adobo sauce, making sure the chicken is completely coated. Season with salt. Cover and keep warm. Line a baking sheet with parchment paper or a silicone mat (do not use foil or the cheese might stick). Arrange cheese in 8 equal mounds on the prepared baking sheet. Spread each mound evenly to about 3" wide, and space at least 1" apart. Bake until the cheese is bubbly and deep golden brown in spots and around the edges, about 14 minutes. Remove from the oven and place 1 tortilla over each cheese crust and return to the oven to heat the tortillas, about 2 minutes. Use tongs to carefully remove each tortilla with its costra, flipping each one onto a plate so that the cheese is facing up. Top with chicken, onions, avocado, salsa, and a squeeze of lime. Recipe by Rick A. Martínez Recipe FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM