Slow Braised Chicken Gorditas with Blistered Jalapenos and Watermelon Salsa
How convenient that the two things collide this week! Since the kids were small I’ve been making Mexican food on Tuesday’s and calling it Taco Tuesday. I learned early on that kids like fun food and this definitely falls into that category.
This seems like a complicated meal but it’s truthfully very simple. Throw a few chicken breasts in a crockpot with some spices and leave it. While the table is being set (by the kids) chop and whip up the slaw and salsa. If you want extra speed buy a bag of ready made slaw. Once the table’s set have one of the kids shred the cheese and put it on the gordita shells. Easy peasy. Grill them up and you have a meal!!!
Like so many families it’s important to have a dozen go to diners that everyone will like but it’s also important to find a few that you can include the kids in preparing. Most of the time I don’t mind doing it on my own but it’s good to know the kids have a few skills if I ever need them lol. Not to mention if they can get around a kitchen they won’t starve when you aren’t home!
Usually, I have to admit I’m sort of controlling in the kitchen I’m so often the one asking someone to do something and then taking it over within seconds. I think I’m actually a little notorious for it.
Anyhow, Happy Cinco de Mayo! Go enjoy a fun hands-on meal and wash it down with a yummy Margarita (or 2)! 😉 Happy Cravings!
- 12 corn gorditas
- 4 boneless chicken breast
- 1 teaspoon chili powder (add more if you like)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon dried oregano
- 2 teaspoons paprika
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- 1 cup beer
- 2 tablespoons tomato paste
- 1 cup watermelon, very small cubes
- 1 avocado, finely chopped
- ¼ cup red onion, finely chopped
- ½ cucumber, peeled, seeded and finely chopped
- 1 jalapeno, seared on the outside and chopped (without seeds if you want it mild)
- 1 tomato, chopped
- ¼ cup feta, crumbled
- 3 cups cheddar, shredded
- 3 cups finely cabbage, shredded (purple and white)
- ½ cup carrots, shredded
- Olive oil
- 4 limes
- ½ cup sour cream
- Place chicken breast and everything up to and including the beer in a slow cooker. Set on high for 4 hours. Cool slightly and shred meat. Toss back into juices. Season with salt and pepper to taste.
- Place watermelon, avocado, onion, jalapeno, cucumber, feta and tomato in a serving bowl. Sprinkle with salt, olive oil and juice from 1 lime.
- Toss cabbage and carrots. Drizzle with olive oil and juice from 1 lime. Season with salt and pepper and a touch of cumin.
- Place ½ cup of cheddar cheese on 6 gordita shells. Top with remaining 6 shells. Spray with cooking spray and on high fry each gordita until crispy and cheese has melted.
- Serve in quarters along with shredded meat, watermelon salsa, limes and sour cream.