Ingredients: 6 tomatillos (husked, washed, and grilled until blackened), 1 serrano (grilled until blackened), olive oil, 1/2 small red onion (coarsely chopped), 2 cloves garlic (coarsely chopped), 1 cup chopped fresh cilantro, 1 lime (juiced), 2 tablespoons honey, 1 1/2 cups shredded rotisserie chicken, 8 blue corn tortillas, 1 cup crumbled queso fresco
Directions: Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill. Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through. Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.
recipe courtesy of Bobby Flay/Food Network