Q1: What are chicken cutlets, and how do I make them if I can't find them?

Chicken cutlets are simply boneless, skinless chicken breasts that have been cut or pounded to a thin, even thickness. If you can't find them pre-packaged, they are very easy to make at home! Simply take a regular, thick chicken breast, place it on a cutting board, and carefully slice it in half horizontally to create two thin cutlets.

Q2: What is cotija cheese, and is there a good substitute?

Cotija is a classic, hard, and crumbly cow's milk cheese from Mexico. It has a wonderfully salty and slightly funky flavor. If you cannot find it, the absolute best and most readily available substitute is a good quality feta cheese . A salty, dry ricotta salata would also be a great choice.

Q3: Can I make this recipe ahead of time for a party?

Yes, this is a perfect make-ahead party meal! You can prepare the entire recipe for the shredded chicken and the sauce completely and store it in the refrigerator. When your guests arrive, you can simply reheat the chicken in a saucepan or in the slow cooker on the "warm" setting, and set out all your fresh toppings for a beautiful and easy taco bar.

Q4: Can I use an oven-roasting method if I am not comfortable using my broiler?

Yes, you can. To roast the dish instead of broiling it, simply preheat your oven to a hot 425°F (218°C) . Assemble the sheet pan as directed and roast for about 15-20 minutes, flipping the chicken and the vegetables halfway through, until the chicken is cooked through and the vegetables are tender and caramelized.

Q5: Can I make this with chicken thighs instead of breasts?

Of course! Boneless, skinless chicken thighs would be a fantastic and even juicier substitute in this recipe. Because they are typically thinner than chicken breasts, you will not need to pound them. The cooking time under the broiler will be very similar.

The Best Easy Sheet Pan Pulled Chicken Tacos

A quick and easy recipe for Tex-Mex pulled chicken, prepared on a single sheet pan under the broiler. The dish features a homemade roasted vegetable sauce made by broiling tomatoes, jalapeños, onions, and bell peppers with spices until charred and tender, then blending them until smooth. Thin chicken cutlets are broiled on the same pan, then shredded and tossed with some of the fresh sauce. The pulled chicken is served with warm flour tortillas and a variety of toppings like salsa, sour cream, and cotija cheese.

Author: Evelyn

Ingredients

2 medium tomatoes, quartered
2 jalapeno peppers, halved and seeded
1 medium white onion, cut into 8 wedges
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 pound thin chicken cutlets
For Serving:
12 flour tortillas
2 limes (1 juiced, 1 cut into wedges)
8 ounces salsa
8 ounces sour cream
8 ounces crumbled cotija cheese
Fresh cilantro leaves

Instructions

Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
On a baking sheet, toss the tomatoes, jalapenos, onion, and bell peppers with the olive oil, oregano, chili powder, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Push the vegetables to one side of the baking sheet.
Lay the chicken flat on the other side of the baking sheet and season it with salt and pepper.
Broil for 5 minutes.
Flip the chicken and vegetables over and return the pan to the broiler. Cook for about 5 more minutes, until the chicken is cooked through and the vegetables are softened and charred.
While the chicken cooks, wrap the tortillas in a paper towel and heat them in the microwave for 30 seconds.
Assemble: Shred the cooked chicken.
Transfer the roasted vegetables and any juices from the baking sheet to a blender and blend until smooth.
In a bowl, toss the shredded chicken with 1 cup of the prepared vegetable sauce. Squeeze the juice of 1 lime over the chicken and toss.
Serve the pulled chicken with the warm tortillas, the remaining sauce on the side, salsa, sour cream, crumbled cotija cheese, lime wedges, and fresh cilantro.

Notes

This is a very quick weeknight meal, using the broiler to cook both the chicken and the vegetables for the sauce at the same time on one pan.
Using thin chicken cutlets is a key step that allows the chicken to cook through in just 10 minutes.
The roasted vegetables are blended to create a fresh, smoky salsa that is used to both coat the chicken and as a side sauce.

Find it online: https://cookupjoy.com/pan-pulled-chicken-tacos/