Looking for a hearty and delicious weeknight meal? Try this tender chicken cooked in a cheesy buffalo sauce and served with tacos. Pair this up with Multo's Coleslaw - it cannot get any better than this!
Looking for a hearty and delicious weeknight meal? Try this tender chicken cooked in a cheesy buffalo sauce and served with tacos. Pair this up with Multo's Coleslaw - it cannot get any better than this!
Ingredients
17.5 OZ / 500 G chicken breast
7 OZ / 200 G manchego
2 OZ / 50 G chives
1 OZ / 30 G vegetable oil
1 TSP salt
0.5 TSP pepper
4 OZ / 120 ML buffalo sauce
2 TBSP butter
1 TBSP white vinegar
1 TSP worcestershire sauce
1 TSP paprika
0.5 TSP garlic powder
12 EA tortillas
Directions
Cut the chicken breast into small cubes around 2 cm, then reserve for later.
Finely chop the chives and reserve them in a bowl.
Add your vegetable oil, chicken, salt and pepper to the mixing bowl. Cook with the measuring cup inserted using the sauté mode for 5 minutes.
Remove the measuring cup and add buffalo sauce, butter, white vinegar, worcestershire sauce, paprika, and garlic powder. Cook with the measuring cup removed for 5 minutes / 212°F|100°C / speed 2 / stir.
Add the cheese to the mixing bowl. Cook with the measuring cup removed for a few seconds to melt for 20 seconds / 212°F|100°C / speed 1 / stir.
Serve the chicken in warm tortillas, sprinkle chives and enjoy!
