Chicken Tango - cooking recipe

Ingredients

1 cup sargento Mexican blend cheese
2 boneless skinless chicken thighs
2 poblano peppers
2 corn tortillas
1 cup yoghurt
1 onion
3 -4 garlic cloves
1 mango
1/4 red cabbage
1/4 cup olive oil
2 -3 tablespoons salt, black pepper to taste
1 tablespoon roasted cumin, red chili pepper, 2-3 lime juice

Preparation

Pre- heat oven to 325\u00b0 F. Bake tortillas for 10 minutes Let them cool. Blend tortillas into coarse powder, add Sargento cheese. Make sure cheese does not melt. Broil poblano peppers. Remove some charred skin. Chop 1/4 red onion, garlic, poblano pepper and blend it well. Take 1/2 cup yoghurt in a bowl, add onion, garlic mixture. Add salt, pepper, lime juice, roasted cumin, red chili pepper, 1 tablespoons oil. Marinate chicken thighs in it for 30-45 minutes.
For avocado sauce, blend avocado, 3tbsp yoghurt, 1/2 broiled poblano pepper, salt and lime juice.
Toss the marinated chicken in tortilla and cheese mixture. Add olive oil in pan on slow heat. Add coated chicken and let it cook on both sides.
For cole slaw finely chop red cabbage. Add salt, lime juice; mix it gently.
To make spicy mango relish, chop mango into fine pieces and add small pieces of poblano pepper.