
Looking For Other “Flippin” Amazing Recipes?
Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!
Show Us Some “Flippin” Love
If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.
The Tailgater Taco
4
servings30
minutes40
minutesIngredients
- Panko Fried Chicken Tenders:
Peanut oil, for frying
2 lbs boneless, skinless chicken breasts or chicken tenders
3 eggs
1 cup all-purpose flour
2 cups Panko bread crumbs
1 tsp garlic powder
1 tsp lemon-pepper
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
- Green Chile Queso:
8 oz Velveeta cheese
4 oz evaporated milk
2 oz canned green chiles
1 tbsp white onion, minced
1 tbsp cilantro, minced
- Diablo Sauce:
1 red bell pepper, boiled
1 large white onion
9 habanero peppers, boiled
1 tsp salt
1 tsp vegetable or soybean oil
2 tbsp white distilled vinegar
8 oz unsalted tomato sauce puree
2 cloves garlic, crushed
1/4 cup white onions, diced
- Poblano Ranch Slaw:
1/3 cup nonfat or low-fat plain Greek yogurt
1/4 cup buttermilk
3 tbsp mayonnaise
5 tbsp fresh cilantro, chopped
4 scallions, chopped
1 garlic clove, chopped
1 tsp poblano pepper, chopped
1/2 tsp chipotle powder
kosher salt and freshly ground black pepper, to taste
1 (14-oz) bag coleslaw mix
- The Tailgater:
1/4 cup chopped crispy bacon
1/4 cup blue cheese crumbles
honey, for drizzling
flour tortillas
Directions
- Panko Fried Chicken Tenders:
- Preheat oil to 350°F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the Panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned Panko.
- Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray.
- Green Chile Queso:
- Combine Velveeta, evaporated milk and green chiles in a microwave safe bowl. Microwave on half power, one minute at a time, stirring after each minute, until completely melted and combined. Transfer into dipping bowl, and garnish with onion, cilantro, and hot sauce.
- Diablo Sauce:
- Remove tail ends from peppers and boil red bell pepper with the habanero peppers for 7 minutes.
- With a processor or emulsion blender, process remaining ingredients together for about 10 minutes (until seeds disappear) with the boiled red bell pepper and habanero peppers. Discard boiled water.
- Cool down and there you go!
- Poblano Ranch Slaw:
- In a blender or mini food processor, combine the yogurt, buttermilk, mayonnaise, 3 tablespoons of the cilantro, half of the scallions, the garlic, poblanos, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper. Process until smooth.
- Put the coleslaw, the remaining 2 tablespoons cilantro and the remaining scallions in a large bowl. Add the dressing and toss to coat.
- Tailgater Taco:
- Warm flour tortilla
- Place panko fried chicken tenders on the bottom of the taco
- Top with crumbled bacon, green chile queso, diablo sauce, poblano ranch slaw, blue cheese crumbles, and honey and serve.
Notes
- If you live near a Torchy’s Tacos location, you can buy their Diablo Sauce by the bottle in the store. A limited number of Whole Foods locations also carry this product.
Inspired by Torchy’s Taco’s – Dallas, TX
Leave a Reply