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PrintPrep Time
12 hrs
Grill Time
30 mins
Total Time
12 hrs 30 mins
Categories
Ingredients
Servings
610
Boneless Skinless Chicken Thighs
17
oz
Can of Chipotles in Adobo Sauce
1
bunch Cilantro
68
Cloves of Garlic
1
Jalapeno
Juice of 1 ½ Lime (reserve ½ for the end)
0.5
White Onion
2
Skirt Steaks
2
cups
Olive Oil
Juice of 2 Limes
1
Jalapeno
0.25
cup Cilantro
4
cloves Garlic
0.5
cup Soy Sauce
8
Roma Tomatoes
1
White Onion
2
Jalapenos
0.25
cup Cilantro
3
Cloves of Garlic
Juice of 2 Limes
6
tbsp
Butter
6
tbsp
All Purpose Flour
9
cups
Milk
3
lbs
White American Cheese
3
tbsp
Diced Green Chiles
Juice from 1 ½ Limes
24
Packages of Yellow Corn Tortillas (depending on how many people you are serving)
Oil for frying (vegetable and canola work great)
Salt
Lime Juice
Directions
Step 1
In a medium size bowl mix all ingredients for the adobo marinade.
Step 2
Marinate the boneless skinless chicken thighs with adobo marinade. Ideally, let them sit overnight in the adobo marinade in the fridge, but at least for a few hours.
Step 3
Preheat Weber Kettle with GrillGrates using Cowboy Charcoal Briquettes.
Step 4
Grill on GrillGrates for Weber Kettle until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Step 5
Remove from grill and squeeze the juice of ½ lime over the steak.
Step 6
Slice up into bite size pieces.
Step 7
Combine all ingredients in a Ziplock bag to create the marinade. Add steak, mix well, and refrigerate for 2-12 hours until time to grill.
Step 8
Grill for 3-5 minutes over high heat over GrillGrates. Use a thermometer to reach your preferred doneness.
Step 9
Remove from heat, let rest for 10 minutes, and slice into bite-size pieces.
Step 10
Dice the tomatoes, onion, jalapeno, garlic, and cilantro and add to a bowl.
Step 11
Add in the seasonings and lime juice.
Step 12
Stir and refrigerate until ready to serve.
Step 13
Add butter to a saucepan over medium heat.
Step 14
Once melted, add flour and whisk for 1-2 minutes.
Step 15
Slowly add 3 cups of milk and stir until thick, then add the remaining milk.
Step 16
Add seasonings, lime juice, chiles, and most of your cheese.
Step 17
Stir until cheese is melted and add more cheese if it is not thick enough or add more milk if it is too thick.
Step 18
If you are not serving immediately, you can keep this warm in a Crock-pot on low heat, stirring occasionally.
Step 19
Preheat your oil to 350 degrees.
Step 20
Cut your tortillas into quarters and add them to the hot oil.
Step 21
Fry for 3-5 minutes or until they are golden brown and crispy.
Step 22
Remove from oil and drain excess grease over a paper towel.
Step 23
Finish with salt and fresh lime juice.
Step 24
Prep your table by laying parchment paper, aluminum foil, or butcher paper from end to end.
Step 25
