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The Tailgater Taco
4
servings30
minutes40
minutesIngredients
- Panko Fried Chicken Tenders:
Peanut oil, for frying
2 lbs 2 boneless, skinless chicken breasts or chicken tenders
3 3 eggs
1 cup 1 all-purpose flour
2 cups 2 Panko bread crumbs
1 tsp 1 garlic powder
1 tsp 1 lemon-pepper
1/2 tsp 1/2 cayenne pepper
1/2 tsp 1/2 salt
1/2 tsp 1/2 black pepper
- Green Chile Queso:
8 oz 8 Velveeta cheese
4 oz 4 evaporated milk
2 oz 2 canned green chiles
1 tbsp 1 white onion, minced
1 tbsp 1 cilantro, minced
- Diablo Sauce:
1 1 red bell pepper, boiled
1 1 large white onion
9 9 habanero peppers, boiled
1 tsp 1 salt
1 tsp 1 vegetable or soybean oil
2 tbsp 2 white distilled vinegar
8 oz 8 unsalted tomato sauce puree
2 cloves 2 garlic, crushed
1/4 cup 1/4 white onions, diced
- Poblano Ranch Slaw:
1/3 cup 1/3 nonfat or low-fat plain Greek yogurt
1/4 cup 1/4 buttermilk
3 tbsp 3 mayonnaise
5 tbsp 5 fresh cilantro, chopped
4 4 scallions, chopped
1 1 garlic clove, chopped
1 tsp 1 poblano pepper, chopped
1/2 tsp 1/2 chipotle powder
kosher salt and freshly ground black pepper, to taste
1 (14-oz) bag 1 coleslaw mix
- The Tailgater:
1/4 cup 1/4 chopped crispy bacon
1/4 cup 1/4 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
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