Prep Time: 15-20 minutes
Cook Time: 25-30 minutes
Total Time: 40-50 minutes
Servings: 2-3
Ingredients:
2 Exceldor chicken breasts
80 ml (1/3 cup) Buffalo sauce
6 small corn tortillas
1 bag of Perron cheese curds
120 ml (1/2 cup) plain Greek yogurt
1 garlic clove, finely chopped
A small bunch of fresh cilantro, chopped
A small bunch of fresh dill, chopped
Juice of 1 lime
Directions:
Preheat oven to 400°F.
In a skillet over medium-high heat, cook the chicken breasts until golden brown and cooked through (about 5 to 7 minutes per side, depending on thickness).
Remove from heat and let cool for a few minutes. Then break the chicken into pieces or shred it with a fork. Add the Buffalo sauce. Toss to coat well.
Microwave the tortillas for about 1 minute to soften them.
Place them on a baking sheet lined with parchment paper. Fill each tortilla with chicken and cheese curds. Fold the tortillas over themselves. Lightly brush the tops with olive oil.
Bake for about 18-20 minutes, or until the tacos are golden brown and crispy.
While the tacos are baking, combine the yogurt, garlic, cilantro, dill, and lime juice in a bowl. Season with salt and pepper to taste.
Serve the tacos hot with the yogurt sauce on the side.
