Jalapeno Ranch Baked Tacos
Cherie Metcalfe
Loaded, cheesy, and baked to golden perfection. These Jalapeño Ranch tacos are the kind of dinner everyone fights over.
Ingredients
- 500g chicken breast
- 1 onion
- 2 tbsp Blow My Coals
- 2 cups water
- 3 tbsp Hola Peño
- 1 tsp Taco Tuesday
- 8 stand & stuff taco shells
- 150g cream cheese
- 2 cups grated cheese
- 1 ½ cups frozen corn
- 1/3 cup sour cream
- 2 fresh tomatoes (optional)
- 1 avocado (optional)
- Oil
- Man Grind Flakes
Directions
Coat the chicken breasts in Blow My Coals and place in a slow cooker or multi-cooker with the sliced onion and enough water to cover. Cook on high for 4 hours or pressure cook for 20 minutes. Alternatively poach on the stove for about 30 minutes until tender.
Remove chicken and onion, shred with forks or a stand mixer, then mix in the Hola Peño, Taco Tuesday seasoning, cream cheese and 1 cup grated cheese. Season with Man Grind Flakes if needed.
- Preheat oven to 190°C fan bake.
- Heat 1–2 teaspoons oil in a large frypan over high heat. Add corn and cook for 6–8 minutes until nicely browned for extra flavour.
Arrange taco shells close together in a baking dish. Spoon the chicken mixture into each shell, top with charred corn and sprinkle with the remaining cheese.
- Bake for 15–18 minutes or until cheese is melted, golden and bubbling.
- Garnish with fresh chopped tomatoes, avocado and a dollop of sour cream if you like.
