Grilled Chicken Tacos with Strawberry Salsa
1 package mesquite seasoned chicken breast, sliced thin
2 tomatoes
3/4 cup strawberries, chopped
fresh cilantro
1 jalapeno chopped
salt and pepper
1/2 onion, sliced thin
1 green pepper, sliced thin
Queso Fresco
Mexican Crema
flour tortillas
In a medium sized bowl mix together the tomatoes, strawberries, green onion, cilantro and jalapeño. Season with salt and pepper. Allow this to sit while you prepare the rest of the tacos.
Heat a skillet to medium high heat and sauté the chicken till cooked through and then cook the onions and peppers. Remove from heat.
To assemble the tacos: Place the meat and onion mixture in the center of the flour tortilla and top with the salsa. Sprinkle with queso fresco and drizzle with mercian crema and chopped cilantro.
Mini Strawberry Cheesecakes
1 cup chopped strawberries
3 tablespoon sugar
2 packages cream cheese, softened
1 sweetened condensed milk
Zest of 1 lemon
Juice of 1/2 lemon
2 teaspoon vanilla paste
1 sleeve graham crackers, crushed
1/4 cup unsalted butter, melted
whipping cream
Small pint sized mason jars
In a medium sized bowl beat together the cream cheese, sweetened condensed milk, 1/2 lemon, lemon zest and 2 teaspoons vanilla paste. Beat together for 3-4 minutes until combined and thickened. To make the graham cracker crust simply crush the graham crackers and then add in the melted butter. Stir till combined. To assemble the strawberry cheesecakes: Place 2 tablespoons of crust in the bottom of 6 pint sized mason jar. Add 1/4 cup of cream cheese mixture and then top with fresh chopped strawberries. Put the lid on all of the jars and place in the refrigerator for 3-4 hours before serving.