These are definitely knife-to-fork tacos and we couldn't be happier about it, soft corn tortillas are stuffed with shredded chicken, eggs, cilantro, avocado and crumbled queso fresco. Our favorite part of all are the soft egg yolks that ooze into our Hatch Jalapeño Spread and coat the taco filling. After one bite you'll be wanting these for every Tuesday taco night!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 cup Cooked chicken (rotisserie), pulled
1 cup Robert Rothschild Farm Hatch Jalapeño Spread
1 Tbsp. Lime juice
1 tsp. Chili powder
1 Avocado, sliced
1/2 cup Queso fresco, crumbled
8 Corn tortillas
Preheat oven to 400° F. In a medium skillet, toss cooked chicken, lime juice and chili powder and warm through on low heat. In a large nonstick skillet, heat Hatch Jalapeño Spread. Once heated through, crack eggs one at a time into a small cup. Make a hole in the sauce and carefully dump the egg into the hole. Repeat 3 times, to make 4 eggs. Cover with a lid; allow to cook on low for 7 - 10 minutes. Remove from heat. Meanwhile, spread tortillas on a baking sheet and spray lightly with cooking oil. Place in oven for 5 minutes until toasty.
To assemble each tortilla place: 1 oz. chicken, 1/2 egg, with plenty of the surrounding sauce, avocado, cilantro, and queso fresco.