Prep Time: 1 hr
Notes / Directions

  1. Combine cherry tomatoes, green onions, garlic, chilies and spinach in a food processor and purée. 
  2. Cover diced chicken with sauce and marinade an hour or two. 
  3. Take three pieces of thick cut bacon and use scissors to cut one inch pieces into skillet. Cook over med high heat till almost cooked. 
  4. Add the marinated chicken to the bacon and cook for a while. 
  5. Add 1 tbsp corn starch. 
  6. Mix and cook a bit. 
  7. Finely grate Cotijas cheese over chicken and bacon and cook mixture till nicely brown and lightly crispy. 
  8. Serve in corn tortillas topped with shredded cabbage and grated cheddar cheese. 
  9. Serve.