Baked Chicken Tacos with Crisp Cheese Edges

Ingredients

• 2 cups cooked chicken, finely chopped (280 g)
• 1/2 cup prepared salsa, drained if very loose (120 g)
• 1 cup canned black beans, rinsed and drained (170 g)
• 2 teaspoons taco seasoning (6 g)
• 1 tablespoon neutral oil (14 g)
• 8 small corn tortillas, about 6 inches wide (200 g)
• 1 1/2 cups grated Monterey Jack cheese (170 g)
• 1/2 cup chopped cilantro, plus lime wedges (15 g)
• 1/4 teaspoon kosher salt (1 g)

Instructions

1. Heat oven. Set an oven rack in the upper third and heat oven to 425°F. Brush a rimmed sheet pan with oil. Warm tortillas under a damp paper towel in the microwave for 30 seconds, until flexible enough to fold without cracking.
2. Make filling. Combine chicken, salsa, black beans, taco seasoning, and salt in a medium bowl. Stir until evenly coated. Fold in 3/4 cup Monterey Jack. Filling should be moist but not watery; drain any pooled salsa before assembling.
3. Fill tacos. Spoon about 1/4 cup filling onto one half of each tortilla. Fold bare side over filling and press gently. Arrange seam-side down on prepared pan, leaving space between tacos so heat can circulate.
4. Add cheese. Scatter remaining Monterey Jack over tops and exposed seams. Let a little cheese touch pan around each taco; it will brown into lacy, crisp edges that help seal filling inside.
5. Bake. Bake for 8 to 10 minutes until cheese melts completely and tortilla edges turn golden. Rotate pan once if browning is uneven. Lift one taco with a thin spatula; its bottom should be browned and crisp.
6. Finish. Rest tacos on pan for 2 minutes, letting cheese firm slightly. Slide a thin spatula under each taco and transfer carefully. Top with cilantro, then serve immediately with lime wedges, extra salsa, and hot sauce.

Notes

• Use thick salsa or drain loose salsa before mixing. Excess liquid steams tortillas instead of browning bottoms, while chunky salsa helps them crisp.
• Dark-meat chicken stays forgiving after reheating. White meat works; chop it small and coat thoroughly with salsa before adding beans and cheese.
• If starting with uncooked chicken, cook separately until center reaches 165°F, then chop before making filling.

Nutrition Facts