Cheesy Chicken Patty Tacos Recipe | Kitchenstagram

Cheesy Chicken Patty Tacos bring together tender chicken bites tucked into crunchy taco shells with creamy, cheesy layers and bold Mexican-style flavours. Perfect for parties, casual dinners, or evenings snacks, these tacos are packed with rich texture and a satisfying finish that keeps everyone reaching for another bite.

Ingredients:

For Chicken Patty:

• 250 gm Chicken mince, (I like using something about 5–7% fat)
• 1/2 cup Jalapeño, chopped
• 1 no. Onion, finely chopped
• 2 tbsp Fresh Cilantro, chopped
• 3–4 tbsp Breadcrumbs
• 1 tsp Onion Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tbsp Garlic, minced
• 1 tsp Red Chili Powder
• 1 tsp Black Pepper Powder
• Salt to taste
• 1 no. Egg
• Oil, for frying

For Tacos:

• Tortillas
• 1/2 cup Sour Cream
• 1 cup Mozzarella cheese
• 1 cup Cheddar Cheese
• Red Cabbage & Apple slaw
• Fresh Cilantro, chopped

Method:

• In a large mixing bowl, combine chicken mince, chopped jalapeños, finely chopped Onion, chopped cilantro, breadcrumbs, onion powder, coriander powder, cumin powder, minced garlic, red chili powder, black Pepper powder, salt to taste and egg. Mix everything properly using your hand or spatula. Then form the mixture into meatballs and set them aside.
• In a pan heat and add the chicken meatball and press them with spatula. Over medium heat, cook each side for 3–4 minutes or until cooked through.
• Place mozzarella cheese and cheddar cheese on top of chicken patty, cover and continue to cook until cheese is melted, 30–60 seconds.
• Then push the chicken patty to one corner of the pan and add the tortilla to the pan. Fry the tortilla for 2–3 minutes on each side.
• Assemble the tacos: spread sour cream on tortilla, place one cheesy chicken patty, add a dollop of sour cream on top, add Red Cabbage & Apple slaw and sprinkle some chopped cilantro.
• Serve hot with Ranch dressing and enjoy!!

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