Chipotle hot cheeto walking taco 🔥

Ingredients

• 4 pieces Chicken Breast (skinless, boneless, about 6‑8 oz each)
• 2 tablespoons Chipotle Peppers in Adobo Sauce (finely chopped)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 3 cloves Garlic (minced)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1/4 cup Fresh Cilantro (loosely packed, chopped)
• 1/4 cup Fresh Parsley (loosely packed, chopped)
• 1 tablespoon Red Wine Vinegar
• 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/2 cup Queso Fresco (crumbled)

Instructions

1. Prepare Red Chimichurri

   In a food processor combine cilantro, parsley, red chili flakes, red wine vinegar, lime juice, olive oil, salt, and pepper. Pulse until coarsely blended; the sauce should be bright red and slightly chunky.

   Time: PT10M

2. Marinate Chicken

   In a small bowl mix the chopped chipotle peppers, minced garlic, 1 tablespoon olive oil, and a pinch of salt. Rub this mixture evenly over the chicken breasts. Let sit while you heat the pan (about 5 minutes).

   Time: PT5M

3. Heat Skillet

   Place the skillet over medium‑high heat and add 1 tablespoon olive oil. Heat until the oil shimmers, about 2 minutes.

   Time: PT2M

   Temperature: 375°F

4. Cook Chicken

   Lay the chicken breasts in the skillet. Cook 5‑6 minutes per side, or until internal temperature reaches 165°F (75°C). Transfer to a plate and cover loosely with foil.

   Time: PT12M

   Temperature: 375°F

5. Rest Chicken

   Let the chicken rest for 5 minutes. This redistributes juices and keeps the meat moist.

   Time: PT5M

6. Plate and Finish

   Slice the chicken (optional) and arrange on a serving platter. Spoon generous amounts of red chimichurri over each piece and sprinkle crumbled queso fresco on top.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

2 g