Crispy Tacos

Every now and again, I run across a recipe that is so good, it makes it on to our weekly mealplan several weeks in a row.  This is one of those recipes.

The first time I made it, I had some spinach that was starting to show signs of better days.  Chicken tacos seemed a good idea, but I had those really big tortillas, which always make tacos awkward.  So I rolled the mixture up and put it in the oven.  Telling Thatbaby we were having "crispy tacos" for dinner peaked his interest.

I think the thing that sealed the deal though was that these are truly finger food.  Because you just pick them up and snack.  Thatbaby also liked dipping his in salsa.  These would be a great for Superbowl Sunday - easy to eat, easy to snack on, easy to serve!

Crispy Tacos

 1 chicken breast

1 bottle of beer (I used a winter ale - just pick something you have on hand that isn't too hoppy)

2 cups water

1 tsp paprika

1 tsp salt

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

1 bunch spinach, chopped

1 cup monterey jack, shredded

1. Preheat oven to 450.  Place chicken breast in a saucepan and cover with beer and water.  Bring to a boil, then lower heat and simmer 10 minutes.  Remove chicken and let cool until cool enough to shred.
2. Mix shredded chicken with paprika, salt, garlic powder, cumin, and chili powder.
3. Spoon a line of chicken, spinach, and cheese on the bottom half of a tortilla.  Roll the tortilla up into a tube, placing seam side down on a parchment or silpat lined baking sheet.
4. Spray the tacos with cooking spray.  Bake for 20 minutes, turning halfway through.