If you are looking for some recipes that will add a little spice to your summer, these two will do the trick! The tacos are super simple to throw together and most of the work is done by the crockpot. I like to use the extra chipotle chilis from the taco recipe to make the dip for a delicious appetizer. I hope you and your family enjoy this spin on taco night!
Chipotle Chicken Tacos
Makes about 6-8 servings
Ingredients:
10 boneless, skinless chicken thighs
4 cloves minced garlic
¾ cup salsa
3-4 tbsp chopped Chipotle Chilis in Adobo (or more if you prefer a lot of spice!)
2 tsp Adobo sauce from the can of Chipotle Chilis
2 tbsp chili powder
2 tsp smoked paprika
2 tsp salt
½ tsp black pepper
Crispy taco shells or small tortillas
Toppings:
Goat Cheese (or cheddar if you prefer)
Shredded Cabbage (or lettuce)
Avocado slices
Chopped Cilantro
Sour cream(optional)
Directions:
Combine all ingredients in crockpot with ¼ cup water.
Cook on high for 3 hours or low for 6 hours.
Shred chicken and serve!
GettyImages |Chan2545
Creamy Chipotle Dip
Ingredients:
2-4 Chipotle Chilis in Adobo Sauce
1 tsp Adobo Sauce from the can of Chipotle Chilis
2 green onions, diced
1 clove minced garlic
½ cup mayonnaise
1 cup sour cream
2 tsp lime juice
¼ tsp ground cumin
1 tsp chopped cilantro plus more for garnish
¼ cup Monterey Jack or Pepper Jack cheese
Salt and pepper to taste
Directions:
Chop chilis as small as you can or blend in food processor.
Chop onions, garlic, and cilantro.
Stir all ingredients in medium bowl.
Cover and place in fridge for at least 2 hours or overnight.
Garnish with fresh cilantro.
Serve with tortilla chips or chopped veggies.
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