Raspberry Chipotle Chicken Tortillas Recipes
RASPBERRY CHIPOTLE CHICKEN THIGHS RECIPE BY TASTY
Chicken thighs grilled with a sweet, smoky, and slightly spicy sauce are sure to kick things up a notch at your next indoor or outdoor barbecue.
Provided by Nichi Hoskins
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small bowl, mix together 2 tablespoons garlic powder, 2 tablespoons onion powder, the paprika, salt, and pepper.
- Drizzle the chicken thighs with the olive oil, then sprinkle with half of the spice mixture and rub to coat well. Sprinkle with the remaining spice mixture. Set aside while you make the sauce, or refrigerate overnight if you're grilling the next day.
- Melt the butter in a small saucepan over medium heat. Add the raspberries and cook until they start to break down, about 3 minutes. Add the brown sugar, chipotle powder, remaining 2 tablespoons garlic powder, remaining 2 tablespoons onion powder, the ketchup, and liquid smoke and season with salt and pepper to taste. Bring to a simmer and cook until the sauce thickens, 4 minutes. Remove the pot from the heat and set aside.
- Heat a grill pan over medium-high heat. Grease with grapeseed oil. Add the chicken and grill for about 7 minutes on each side, until the internal temperature of the chicken reaches 165°F (75°C). Once the chicken has cooked through, generously brush with some of the raspberry chipotle sauce. Continue grilling until the sauce caramelizes, 1-2 minutes, then repeat on the other side.
- Garnish the chicken with the parsley and serve warm with the remaining sauce alongside.
- Enjoy!
Nutrition Facts : Calories 389 calories, Carbohydrate 29 grams, Fat 19 grams, Fiber 6 grams, Protein 28 grams, Sugar 11 grams
RASPBERRY CHIPOTLE CHICKEN TORTILLAS
This is a really good luncheon dish! Depending on your preference (soft or flaky), you may want to forgo the aluminum foil and instead brush the tortillas with olive oil.
Provided by Kim Fry
Categories Poultry Appetizers
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Cook bacon in skillet. Remove bacon from pan. Set aside in paper towel to cool and dry. Remove bacon grease from pan.
- 3. Cut chicken into 1" pieces. In same skillet, add 1 tbsp. olive oil and chicken. Cook until slightly browned. Remove and set aside.
- 4. Cut yellow pepper into small pieces. Add remaining 1 tbsp. olive oil and yellow pepper. Cook until slightly translucent. Remove and set aside.
- 5. Lay out 4 tortillas. On two apply 2-4 tbsp. Raspberry Chipotle sauce (to your liking). Then add chicken, bacon, yellow pepper, and cheese (also to your liking). Lay the remaining tortillas on top to cover.
- 6. Wrap each tortilla in foil. Place in preheated oven to cook for about 5-10 minutes.
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- Place the raspberries and chipotle peppers in a food processor, and puree. Taste, and adjust for seasonings (add salt, pepper, sugar, or more chipotles to your liking).
- Place the chicken in a shallow dish, and cover with about three-quarters of the marinade. Cover and refrigerate for at least 1 hour, but up to 24 hours.
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- Season chicken breasts evenly with cumin, coriander, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add chicken and let brown for 1 minute. Turn the chicken over, then immediately turn the heat down to low and cover the skillet. Let the chicken cook undisturbed for 10 minutes, then turn the heat off entirely. Let the chicken rest, still covered, for another 10 minutes. Remove from skillet and chop into bite-sized pieces.
- Place the chipotle pepper, raspberries, lime juice, olive oil, salt, pepper, and sugar into the bowl of a food processor. Process until smooth.
- Divide the lettuce evenly among four bowls. Arrange a quarter each of the tortilla strips, mango, green onion, and cilantro into each of the bowls. Transfer a quarter of the chicken breast to each bowl. Drizzle the dressing over the top, or serve it on the side.
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