Charred Salsa Verde Suiza Tacos

by Rachael Ray 2:40 PM, May 3, 2017

Aired May 5, 2017

Serves 4 to 6

1 1/2 to 2 pounds tomatillos, peeled
1 white onion, cut into thick slices or wedges
4 cloves garlic, crushed
2 jalapeño or 3 serrano peppers
Olive oil cooking spray
1 teaspoon (about 1/3 palmful) ground cumin
A handful cilantro tops
2 teaspoons honey or light agave
Juice of 3 limes, divided
1 avocado, halved and pitted
Mexican crema or sour cream
1 cup shredded Swiss cheese
1 cup shredded Monterey Jack cheese
2 small rotisserie chickens, meat pulled
16 corn tacos, grilled or blistered in pan over high heat until charred
Thinly sliced red onions
Radish matchsticks
Pickled jalapeño peppers
Cilantro tops


If you have a grill basket, prepare a grill to medium-high to high heat. Or, preheat broiler to high and set a rack in the upper third of the oven.
Arrange the tomatillos, onions, garlic and peppers in the grill basket (if grilling) or on a baking sheet (if broiling), spray lightly with olive oil spray and season with salt and pepper. Cook veggies until charred.
Transfer to a food processor and add cumin, cilantro, juice of 2 limes and honey. Purée into a salsa then remove to a bowl.
Rinse out the processor bowl and add avocado, juice of remaining lime and crema or sour cream. Place in a squirt bottle or dish.
Heat chicken with a splash or two of chicken stock in a skillet set on the grill or the stove.
Fill charred tortillas with chicken, cheeses, salsa, red onions, radish, jalapeño and cilantro.


Cheesy Squash and Corn Burritos

Chicken Suiza Soft Tacos or Fajitas

Quick Chicken Suiza Burritos