Happy Monday everyone. We wanted to share a fantastic, easy, and fresh recipe with you that can be done in under 10 minutes. Who doesn’t want a fast and delicious dinner option to start the work week out. Let us know what you think and of course stop on into Cornerstone Family Restaurant whenever you’re looking for that home-cooked meal.
- 4 tomatillos, husked and rinsed
- 1 large jalapeno pepper
- 1 small red onion (1/2 cut into large chunks, 1/2 thinly sliced)
- 2 tablespoons extra-virgin olive oil
- 3 cups shredded rotisserie chicken (skin removed)
- Juice of 2 limes, plus wedges for serving
- Kosher salt
- 2 cups chopped watermelon
- 11/2 cups fresh cilantro
- 3/4 cup crumbled Cotija cheese (about 3 ounces)
- Freshly ground pepper
- 12 corn tortillas
- 1 avocado, chopped
Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.
Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet.
Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.
Cornerstone Family Restaurant
1101 West Center St / Eureka, IL 61530
Monday – Saturday 5:00am-8:00pm | Sunday 8:00am – 2:00pm
Recipe courtesy of Food Network Magazine