Chickpea Tinga Tacos

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  1 tbsp
• chickpeas
  2 unit
• flour tortillas
  4 unit
• lime (quartered)
  1
• olive oil
• paper towels
• poblano pepper (finely chopped)
  1
• shallot
  1 unit
• sour cream
  2 tbsp
• sugar
  1 tsp
• tomato (diced)
  1
• water
  1 tbsp
• white wine vinegar
  1 tsp

🍳 Cookware

• medium
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and very thinly slice shallot . Drain and rinse chickpeas . Core, deseed, and finely chop poblano pepper . Quarter lime . Dice tomato .

   shallot: 1 unit, chickpeas: 2 unit, poblano pepper: 1 (finely chopped), lime: 1 (quartered), tomato: 1 (diced)
2. 

   2

   In a medium bowl, combine white wine vinegar , half the shallot, sugar , a pinch of salt, and water until sugar and salt are mostly dissolved. Set aside to pickle, stirring occasionally, until ready to serve.

   white wine vinegar: 1 tsp, sugar: 1 tsp, water: 1 tbsp
3. 

   3

   Pat chickpeas dry with paper towels ; season with half the Southwest Spice Blend , salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium heat. Add chickpeas and cook, stirring occasionally, until lightly browned and crisped, 4-5 minutes. Transfer to a second bowl.

   paper towels, Southwest Spice Blend: 1 tbsp, olive oil
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . In a small bowl , combine sour cream and a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   flour tortillas: 4 unit, sour cream: 2 tbsp, water
5. 

   5

   Divide tortillas between plates. Fill with chickpea filling, tomato, Monterey Jack cheese , crema, and as much pickled shallot as you like. Serve with lime wedges on the side.

   Monterey Jack cheese: ½ cup