Name: Feed 4 for $20 Chicken Sopes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Latin American
Ingredients: 1 yellow onion, chopped; 3 jalapenos, seeds and ribs removed; 1 pound tomatillos, roasted; 1 lime; 1 avocado, pitted; ½ bunch cilantro, chopped; 1 teaspoon kosher salt; 2 ¼ cup masa harina or Maseca; 2 ¼ cup water; ½ teaspoon kosher salt; 1 ½ pounds chicken thighs, diced; 1 (1.25-ounce) package fajita seasoning; 5 ounces queso fresco, crumbled; ½ bunch cilantro, chopped; Vegetable oil, for the griddle

Save time and money by clicking "Add to Cart" and have all the groceries for this dish ready for pickup or delivery at your local Walmart!!

View this post on Instagram

A post shared by Blackstone Products (@blackstoneproducts)

Find similar articles:

Feed 4 for $20

More stories

Veal Parmigiana with Cherry Peppers

BlackstoneBetty · April 3, 2023

Garlic Bread Ham and Cheese Breakfast Sandwich

Chefanie Tea · April 6, 2023

Feed 4 for $20 Chicken Sopes

Author

Matt Lott

Prep Time

30 minutes

Cook Time

15 minutes

Servings

Cuisine

Latin American

Ingredients

1 yellow onion, chopped

3 jalapenos, seeds and ribs removed

1 pound tomatillos, roasted

1 lime

1 avocado, pitted

½ bunch cilantro, chopped

1 teaspoon kosher salt

2 ¼ cup masa harina or Maseca

2 ¼ cup water

½ teaspoon kosher salt

1 ½ pounds chicken thighs, diced

1 (1.25-ounce) package fajita seasoning

5 ounces queso fresco, crumbled

½ bunch cilantro, chopped

Vegetable oil, for the griddle

Directions

Preheat Blackstone Griddle to medium heat. Drizzle vegetable oil then add the chopped onion and jalapeno. Cook for 10-15 minutes until tender and caramelized.

Add the cooked onion and jalapenos to a medium mixing bowl. Pour in the tomatillos, lime juice, and salt. Blend with an immersion blender until smooth. Add the avocado and cilantro and blend again. Refrigerate until ready to serve

In a medium mixing bowl, combine the Maseca, water, and salt. Knead by hand until completely smooth and incorporated. Divide the mix into 12 equal portions then roll into balls. Cover with a damp towel until ready to use.

Line a tortilla press with plastic wrap then spray with non-stick cooking spray. Press the balls of masa until they’re about 1/8” thick. Set the tortilla onto the griddle. Cook for 1 minute and 15 seconds per side. Remove from the griddle and cover with a thin towel and pinch the corners to form a barrier. Repeat with the 12 balls.

Preheat Blackstone griddle to medium-high heat. Drizzle vegetable oil then add the diced chicken thighs. Season with fajita seasoning and cook for 6-8 minutes until completely cooked through.

Toast the sopes that were made earlier for 1 minute per side. Top each sope with chicken, salsa, queso fresco, and the remaining chopped cilantro. Serve immediately.

Size

Collections

28" XL Omnivore Griddle with Hood

ADVENTURE READY 28" GRIDDLE WITH FLEXFOLD LEGS

Pizza Oven with Mobile Cart

Culinary 22" XL Griddle Pellet Grill Combo

Adventure Ready 28" Griddle with Flexfold® Legs

30 Piece Accessory Kit

5 for $50 accessories

36" Griddle Cover

Search

Feed 4 for $20 Chicken Sopes

More stories

Veal Parmigiana with Cherry Peppers

Garlic Bread Ham and Cheese Breakfast Sandwich