This was supposed to be Swiss Chard Tacos with Caramelized Onions, Fresh Cheese & Red Chile from Rick Bayless' Mexican Everyday but the chard had mold on it so Matt decided to improvise with what was in the fridge.
1 large chicken breast, cut into strips
1 1/2 T vegetable oil
1 large red onion, slice 1/4-inch thick
3 garlic cloves, minced
1 t red pepper flakes (less or more depending on how hot you like things)
1/4 c chicken broth (we used 1/2 cup & it was way too soupy)
8 brussel sprouts, cleaned & sliced
1 c crumbled queso fresco or goat cheese
sour cream or yogurt
In a large skillet heat the oil over med-high heat. Add the onion & cook, stirring frequently, until golden brown but still crunchy, 4 to 5 minutes. Add chicken, garlic & red pepper flakes & cook until the chicken is done. Add broth, 1/2 t salt and the brussel sprouts. Reduce the heat to med-low, cover the pan & cook until the sprouts are almost tender. Uncover the pan, raise the heat to med-high & cook, stirring continually, until the mixture is nearly dry. Taste & season with more salt is needed. Serve with warm tortillas, cheese, salsa & sour cream.
I was a little dubious about brussel sprouts in tacos but this was so good! Want to get your kids to eat some leafy greens? If they like tacos try this recipe.