Serves 1
Directions
- 1Cut your tortillas into squares.
- 2Press your ground chicken into a thin layer on each tortilla.
- 3Season your chicken with salt, pepper, smoked paprika, and garlic powder.
- 4Layer on your sliced cheese.
- 5Stack each tortilla on top of each other.
- 6Slice them into 3 sections.
- 7Turn them.
- 8Add skewers.
- 9Slice again.
- 10For your Nashville hot oil, add chili powder, garlic powder, onion powder, cayenne pepper, and smoked paprika.
- 11Pour hot beef tallow or avocado oil over the seasonings and mix well.
- 12Add in some honey and mix well again.
- 13Grill low and slow around 325F for 10-15 minutes.
- 14Crank the heat up to 425F and get some good char until the chicken is cooked through.
- 15While grilling, brush on your Nashville hot oil.
- 16When done, brush some more oil on.
- 17Serve with a dill pickle ranch and chopped pickles.
Ingredients
- 5 flour tortillas
- 1.5 lbs ground chicken
- Low moisture mozzarella cheese
- Beef tallow
- 1 tbsp honey
- Dill pickle ranch
- 1 tsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 0.25 tsp cayenne pepper
- 1 tbsp smoked paprika
- Salt
- pepper
- smoked paprika
- garlic powder
Equipment
skewersgrill
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