CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668bdf5d   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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  Shredded, cooked chicken;   
              - warmed   
         2    Chipotles in adobo sauce;   
              - chopped   
              +=PLUS=+   
         2 tb Adobo sauce   
         6 oz Medium Cheddar, Monterey   
              - Jack or queso Chihuahua;   
              - grated   
         8    Corn tortillas; 6"   
              Sliced avocado, salsa & lime   
              - wedges; to serve   
       
     Set an oven rack in the middle position; heat the oven   
     to 375ºF/190ºC.   
        
     In a medium bowl, stir the onion, hot water and 1   
     teaspoon 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 teaspoon   
     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.   
        
     By: Rick A. Martínez   
        
     Yield: 8 tacos   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
        
       1/2 medium red onion; thin sliced from root to stem end   
       
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