Smoking the chicken gives it extra layers of flavor.
Servings: 4
Brine
1 Pint Water
1/2 Cup Salt
1/4 Cup Sugar
2 Skinless Boneless Chicken Breast
Lime Sour Cream
1 Cup Nonfat Sour Cream
Zest of 1 Lime
1 Tablespoon Fresh Lime Juice
1 Jalapeno, shaved with a ceramic handheld slicer
Salt and Pepper, to taste
The Rest
8 Ounces Pepperjack Cheese, grated
Pico De Gallo
8 Corn Tortillas
- Mix water, salt and sugar. Put trimmed chicken breasts in a zip-top bag, pour in the brine. Refrigerate for 1 hour.
- Prepare the Camerons Stove-top Smoker according to manufacturer's instructions with 1 heaping Tablespoon of Hickory Chips. Smoke for 25 minutes.
- Prepare Lime Sour Cream by mixing all ingredients. Let the flavors meld while the chicken smokes.
- Remove the chicken from the smoker and shred with meat shredders. Mix the shredded chicken with the Lime Sour cream.
- Heat tortillas in Tortilla Warmer.
- Assembly: Lay a heated tortilla on the plate; sprinkle with shredded cheese; top with chicken mixture; top that with drained Pico de Gallo.
Per Serving: 624 Calories; 21g Fat (29.5% calories from fat); 51g Protein; 62g Carbohydrate; 7g Dietary Fiber; 125mg Cholesterol; 13327mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
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