Crack Chicken Tacos
- Matthew Hussey
- 3 days ago
- 2 min read
Crispy, cheesy, bacony, garlicky—these Crack Chicken Tacos made on the Blackstone 36" griddle are the latest in my “Crack” series (think Crack Burgers / Crack Chicken Sandwich). We layer Chicken Dust + Fiesta Dust on juicy thighs, fold in bacon, onions, jalapeños, cream cheese, and freshly grated Colby-Jack… then shallow-fry the stuffed tortillas on the griddle till they’re louder than a bag of chips. You'll for sure say "That’s some good groceries". 🙌
Ingredients:
7 slices bacon
10 boneless skinless chicken thighs
Hussey's Chicken Dust
Hussey's Fiesta Dust
16 oz Colby jack cheese, shredded
1 onion, chopped
3 cloves garlic
3 small jalapenos', cut down the center and seeds removed
4 oz whipped cream cheese (from an 8-ounce container)
peanut oil for frying
10-12 taco size flour tortillas
Sauce:
1 cup Mexican cremma
1 tbsp fresh cilantro chopped
2 tbsp avocado from packet
1 tsp Hussey's Fiesta Dust
1 tsp Valentina hot sauce, more or less to your liking
juice of half a lime
pinch salt
Directions:
1. Put bacon on a cold griddle then preheat to low. Cook bacon to your liking flipping as necessary.
2. While bacon is getting to temp, season the chicken some oil and then with Chicken Dust and Fiesta Dust, coating liberally and set aside.
3. Shred cheese into a large bowl. Once shredded chop an onion and add to the griddle. Slice and seed jalapeno and put on the griddle. Season the onions with Fiesta Dust and cook till soft. Add the garlic to the griddle and sauté. Move onions, garlic and jalapenos to the side of the griddle.
4. When bacon is cooked to your liking, remove to cutting board on some paper towels to cool off.
5. Put chicken down on griddle in the bacon grease and cook till 185 degrees flipping often. While cooking, take cooked onions and add to the bowl with the cheese.
6. While chicken is getting happy, add sauce ingredients to a small blender and mix well. Taste and adjust as needed. Set aside.
7. Mix cream cheese with cheese and onions. dice the jalapeno's and add them to the cheese. Chop bacon and add to the cheese mixture. Add some Fiesta Dust and garlic and mix well
8. When chicken is done, chop into bite size pieces and add to the cheese mixture. Taste and add Fiesta Dust if needed.
9. Wipe the griddle down to clean up any food pieces.
10. Pour ample amounts of peanut oil on the griddle. Heat the tortillas on the griddle to make them more pliable. Fill half the tortillas with cheese and chicken mixture making sure to make them thick. Fold over and set aside until all are done.
11. Put the tacos in the peanut oil and shallow fry until golden. Remove from griddle to paper towels on the cutting board to drain.
12. Serve them with the creamy sauce for dipping. Enjoy