crispy-mini-chipotle-chicken-tacos
Tiny corn tortillas stuffed with shredded chicken, my chipotle seasoning blend, and plenty of melty cheese. Pan-fried until crisp, then finished in the oven for that perfect golden crunch. The result? The tastiest, tiniest tacos, perfect for dunking in chipotle verde salsa.
Ingredients
2 tablespoons salted butter
24 mini corn tortillas, warmed
0.25 cup canned chipotle peppers in adobo
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