Thursday, April 17, 2014

Pollo Asada Fries

"You should blog about this" Thatboy told me as we tucked into dinner last night.  "Anytime anyone complains about Passover cooking, you just point them right to this meal."  

To say last night's dinner was a hit would be an understatement.   Originally, I was going to just make "cheesy taco chicken" - chicken breasts cooked with taco seasoning and cheese baked on top.  I wasn't sure exactly what to do about sides, trying to choose between green (salad) and starch (mashed potatoes).  Neither seemed to fit.  Then I was struck with a brilliant idea - french fries!

For those of you not from Southern California region, the idea of tacos and french fries might seem to be a strange combination.  But "papas" make a frequent appearance in San Diego Mexican cuisine.  Breakfast burritos contain french fries, as do "California Burritos" which feature them alongside carne asada and guacamole.  And of course there are the "if you're in San Diego, you must try" carne asada fries - which are basically nachoes with french fries instead of chips, topped with hot carne asada, cheese, guacamole, and salsa.

This is my take on those - since chips aren't Passover friendly, and a chicken breast by itself is oh so sad and lonely.

Pollo Asada Fries

1 chicken breast
1 can rotel
1 package chicken taco seasonings
1/3 cup water
1 Tbsp vegetable oil
french fries
2 cups monterey jack cheese, shredded

  1. Place chicken breast, rotel, seasonings, water, and oil in a saucepan.  Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
  2. Shred chicken and return to saucepan and cook for another 30 minutes.
  3. Preheat oven to 350.  Spread french fries in a single layer on a baking sheet.  Cover with shredded chicken and tomato mixture.
  4. Top with shredded cheese and bake about 10 minutes, until cheese melts.

1 comment:

  1. Okay, I have never had tacos and french fries paired together...but I WANT.