Friday, July 12, 2019

MEXICAN SHREDDED CHICKEN CHEESE TACOS AND CHEESE WRAPS






MEXICAN SHREDDED CHICKEN CHEESE TACOS AND CHEESE WRAPS

Cheese tacos date back many years now, but I still make them to this day as they are so much less carby than the real thing and so much tastier. You may be familiar with the cheese tacos, but if you are not familiar with the flexible cheese wraps, you will be happy when you try it - so good!  And, you can add your favorite fillings. I thought about making a soft tortilla using grated cheese.  I have used cheese in that way before; however, I used cheese slices.  I think grated cheese is even nicer.  To give my Cheese Tacos and Wraps more flavor, I combined grated Mozzarella cheese with grated Swiss Cheese, but you could also use Monterey Jack cheese or Cheddar cheese.  Good choice as I’ve always loved that combination.  I find my Mozzarella cheese and Swiss cheese blocks at the equivalent of Costco here in Panama, called Price Smart.

1 lb 10 oz shredded chicken breasts (737 g)
  (2 large chicken breasts)
Chicken stock (mine is usually homemade)
8 oz cream cheese (250 g)
1/4 cup heavy cream (60 mL)
1/4 cup water (60 mL)
2 tsp minced garlic, from a jar (10 mL)
2 tsp chili powder (10 mL)
2 tsp ground cumin (10 mL)
1 tsp black pepper (5 mL)
1 tsp dried parsley (5 mL)
1/2 tsp salt (2 mL)
Cheese Taco, OR Cheese Wrap:
1 oz grated Mozzarella cheese (30 g)
1 oz grated Swiss cheese (30 g)
Topping ideas:
Salsa
Diced green pepper or jalapenos
Sour Cream
Grated cheese
Diced Avocado

To make shredded chicken, I simply place my three chicken breasts in the bottom of a slow-cooker and submerge them with chicken stock.  Cook on high for 4 hours and then use two forks to shred each chicken breast. 

In nonstick frying pan, combine cream cheese (cut into pieces), heavy cream, water, minced garlic, whili powder, cumin, black pepper, parsley and salt.  Stir occasionally and towards the end whisk well to combine into a rich, thick sauce.  Add chicken and cook 2 minutes to heat through.  Fill hard Taco or soft Tortilla with this chicken filling and add toppings of choice.

Cheese Taco:  To make the hard taco, sprinkle combine grated Mozzrella cheese and Swiss cheese and sprinkle into a circle to fill a 6-inch (15 cm) nonstick pan.  Cook until browning at the edges and easy to flip.  Flip and cook the other side briefly.  Fold over a spoon to keep it open while it cools. 

Cheese Wrap:  Sprinkle combined Mozzarella cheese and Swiss cheeses in the shape of a cirlcle on a piece of parchment paper.  Cover with another piece of parchment paper.  Nuke 15 seconds in the microwave oven.  Remove and using a rolling pin, roll out into a cohesive circle.  Allow to cool before filling.  You can hurry the process by refrigerating it briefly.  This is a beautiful, flexible cheese wrap.  When you place the warm filling in the tortilla, it makes it even tastier.  Fold and enjoy!

Helpful Hints:  To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper. Optionally add some cut up onion and 1 chopped carrot. Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  1 Taco OR Tortilla
1 serving
196.8 calories
14.2 g protein
14.8 g fat
0 g fiber
1.7 g net carbs

Yield:  1 filled Taco/Wrap
1 serving
312.1 calories
29 g protein
20.3 g fat
0.1 g fiber
2.3 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go