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Recipe below. Spice up your Cinco de Mayo (or whenever you watch this) with a homemade cheesy chicken gordita!
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Taco Bell Gordita with Baja Sauce Recipe:
2 pitas
2 hard taco shells
2/3 cup Mexican cheese blend, plus extra for serving
1 tablespoon vegetable oil
1 boneless, skinless chicken breasts
1 packet Taco Seasoning mix
Baja Sauce, recipe below
Diced tomatoes, for serving
Shredded Iceberg Lettuce, for serving
1.Preheat grill pan over medium heat and brush lightly with oil.
2.Place pita on the grill and sprinkle each with 1/3 cup Mexican cheese blend. Cook until cheese melts. Fold pita onto the hard taco shell, holding it in place until the cheese adheres to the shell.
2.Coat chicken in taco seasoning. Cook chicken on the grill until charred and cooked through. Allow to rest and then slice into strips. Fill the taco shells with lettuce, chicken, Baja sauce and tomatoes.
Baja Sauce:
1 tablespoon butter
1 tablespoon flour
1/4 cup buttermilk
1/4 cup whole milk
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
Pinch cayenne pepper
1/2 cup shredded pepperjack cheese
1 tablespoon distilled white vinegar
1.Melt butter and stir in flour. Whisk in buttermilk, milk, and spices and cook until thickened. Remove from heat, whisk in the cheese until melted. Stir in vinegar.
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