Easy cheesy taco boats with chicken and mushrooms, an amazing appetizer that is full of flavours and sure to impress anyone. Unexpected guests? Not to panic, these taco boats are exactly what you need.
Isn’t it just wonderful when you can create fabulous dishes with the same ingredients? For example, this filling can go amazingly well in a lovely pie as well, or in a nice wrap. But get some soft tortilla taco boats, and you have a completely different dish, that not only tastes great, but also looks spectacular. I have just found my favourite appetizer ever! It has everything I love most: my favourite cheese, chicken, and mushrooms. Now, this is not quite a Mexican dish, but a rather Mexican-style one. I have decided to keep the flavours pretty simple, and did not use taco seasoning. Instead, I bet all my money on the fantastic individual flavour of the ingredients used. And that was a good choice.
Mushrooms, for instance, make the happiest marriage in the universe with butter. Add some garlic and dill to them and you will be licking your fingers clean. Grilled chicken has such a flavour, even without using much seasoning. Interesting how the cooking technique can completely change the taste. And cheese, well, just say cheese, and we have a pretty good idea how good the dish is. Now, bring these all together, and you have one tasty dish. You can eat the taco boats straight from the package, but l just love the crispiness you get from just baking them in the oven for 10 minutes. I could even eat them plain, they are that good! Right, let’s have some taco boats now!
Easy cheesy taco boats with chicken and mushrooms, a fabulous appetizer that looks and tastes great. All your guests will surely be impressed.
- 2 medium chicken breasts
- 300 g closed-cup mushrooms
- 15 g butter
- 2 spring onions
- 2 garlic cloves
- 1 tbsp vegetable oil
- 50 g grated Cheddar cheese
- 1 tsp salt
- 1/4 tsp black pepper
- fresh parsley
- 4 soft tortilla taco boats
Dice the chicken and place it in a bag together with the oil, salt and pepper.
Give the bag a good shake, then grill the chicken until cooked through, it usually takes about 5 minutes if you use a grill pan.
Chop the mushrooms, spring onions and garlic cloves and add them to a frying pan together with the butter.
Cook for 10 minutes until the mushrooms are tender and most of the juice has been absorbed.
Add the grilled chicken to the pan and mix well.
Divide the mixture between the 4 taco boats, top with grated cheese and bake in the oven at 180 degrees C for 10 minutes until the cheese has melted.
Garnish with chopped parsley.