Serves 1
Directions
- 1Pulse chipotles in adobo, mined garlic, lime juice, garlic powder, onion powder, and honey in a food processor.
- 2Reserve 2 tbsp of the pulsed mixture.
- 3Pour the remaining mixture over 2 lbs of chicken thighs and marinate for 30 minutes.
- 4Bake or grill chicken until internal temperature reaches 165 degrees Fahrenheit.
- 5For the sauce, combine mayo, cottage cheese, reserved marinade, lime juice, and cayenne.
- 6Add 1-3 tsp of water to thin the sauce to desired consistency.
- 7Layer sauce, jack cheese, mozzarella cheese, diced chicken, and pico de gallo into a tortilla.
- 8Grill the tortilla folded in half until cheese is melted and tortilla is golden.
Ingredients
- 3 tbs chipotles in adobo
- 1 tsp mined garlic
- 2 tbsp lime juice
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp honey
- 2 lbs chicken thighs
- 2 tbsp mayo
- 3 tbsp cottage cheese
- 2 tbsp reserve marinade
- 1 tsp lime juice
- 0.5 tsp cayenne
- 1 tsp water to thin
- 2 C jack cheese
- 2 C mozzarella cheese
- 8 oz pico de gallo
- diced chicken
- sauce
- 6 burrito tortillas
Equipment
food processorgrill
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