Copycat Taco Bell Naked Egg Taco Recipes

COPYCAT NAKED CHICKEN NACHOS FROM TACO BELL

Steps:

• Lay out a long sheet of plastic wrap and place the ground chicken in the center. Place another long sheet of plastic wrap on top. Use your hands to spread the ground chicken out into a single layer, about a half to quarter of an inch thick. Place the thin layer of ground chicken on to a baking sheet or similar flat surface (avoid anything that curves around the edgse). Freeze for 8-10 hours or until the chicken is frozen.
• When the chicken is frozen solid, remove from the freezer and defrost about 5-10 minutes, just long enough to be able to peel off the top layer of plastic wrap. Flip the chicken over onto a cutting board and remove the bottom layer of plastic.
• Using a sharp knife, cut the thin layer of chicken into triangle shapes about 1-2 inches wide (think: the size of a chip). Return the triangles to the freezer while prepping the rest of the ingredients.
• In a small bowl, whisk together the flour, turmeric, chili powder, garlic powder, onion powder, cumin and coriander. Season with a pinch of salt and pepper.
• In a second bowl, whisk together the egg and water. Set aside.
• Heat the oil in a skillet over medium high heat. Preheat the oven to 160 F.
• Working quickly in batches (leave batches of the chicken triangles in the freezer as you work), dredge each chicken triangle in the flour, then in the egg, then back into the flour. Repeat as necessary to get a thin crust around the chicken. Place the breaded triangles on to a large plate in a single layer.
• The oil should be about a quarter inch deep. Again, working in batches of 3-5 (don't overcrowd the skillet), fry the chicken for 2-3 minutes per side, until the crust is golden brown and the chicken is cooked all the way through.
• Place the cooked chicken chips onto a plate lined with paper towels to blot up any excess oil. Transfer to a baking sheet or oven safe plate. Keep the cooked chicken chips warm in the oven while you cook the remaining chicken.
• Serve the chicken chips in a pile and top with queso/nacho cheese, sour cream, salsa and your favorite hot sauce packets from Taco Bell. Enjoy!

COPYCAT TACO BELL NAKED EGG TACO

Steps:

• Make 2 cups of frozen hash browns according to package directions. Mid-way through cooking, toss potatoes with Fiesta Seasoning Oil. Set cooked potatoes aside.
• In a small microwave safe bowl heat 1 cup nacho cheese sauce, set aside.
• Make naked egg shells:.
• Heat oven to 400°F Into a medium bowl crack eggs making sure not to break yorks. Liberally coat a 12-inch skillet with cooking spray. Heat skillet over medium-high. Carefully pour eggs into skillet, spacing out evenly; cook eggs undisturbed until egg whites bubble and begin to become opaque 2 to 3 minutes. Transfer skillet to heated oven. Cook until eggs are cooked in the center but not well done 6 to 8 minutes. Using a towel to protect your hand remove skillet from oven.
• Loosen edges of eggs from pan with a silicone spatula. Invert eggs onto a cutting board. Using a 4 1/2 - inch round pastry cutter, or a sharp knife and a small plate, cut two rounds from the cooked eggs.
• Dividing between both Copycat Taco Bell Naked Egg Tacos; fill with Fiesta Potatoes, warmed nacho cheese sauce, and shredded cheddar cheese. Top with pico de gallo if desired.

TACO BELL TACO SAUCE

Steps:

• Place ingredients in a saucepan and stir well. Simmer at a very low temperature for 15 - 20 minutes. Remove and cool. The taco sauce may be kept in the refrigerator for several days.