Rania's Recipes: Chipotle Lime Chicken Tacos & Mexican Caramel Sundaes
Keeping with the theme of easy weeknight dinners, Rania Harris stopped by PTL to show off two more delicious recipes!
Chipotle Lime Chicken Tacos
- 1 whole roasted chicken
- 1 cup Mexican crema
- 2 chipotle chiles in adobo sauce, finely minced into a paste
- Lime halves for serving
- Grated lime zest
- 8 (6-inch) corn tortillas, warmed
Directions:
Pull the meat from the chicken and shred the chicken and place on a platter while preparing the crema.
In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.
Serves: 4
Mexican Caramel Sundaes
- 8 ounces store bought caramel sauce for ice cream
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon cinnamon (1/2 teaspoon for sauce, 1/2 teaspoon for tortillas)
- 4 (8--inch) flour tortillas
- 2 tablespoons melted butter
- 4 teaspoons sugar
- 2 pints Dulce de Leche caramel ice cream or caramel swirl ice cream
- 1 canister real whipped cream, from dairy aisle
- 4 ounces, 1/2 cup, Spanish peanuts
Directions:
Preheat oven to 400 degrees.
In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon.
Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes.
Remove tortillas from oven, let cool to harden and break into large, uneven pieces.
Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate.
Top with 2 large scoops ice cream.
Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon.
Top each sundae with whipped cream swirls and Spanish peanuts.
Serves: 4 sundaes
