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Ingredients

1. 2 pieces of duck leg confit, skin discarded and meat coarsely shredded (1 1/2 cups)
2. 1 small red onion, finely chopped
3. 2 jalapeños—1 seeded and minced, 1 thinly sliced
4. 3 tablespoons finely chopped cilantro, plus 2 tablespoons whole leaves
5. Kosher salt and freshly ground pepper
6. 1 small zucchini, cut into 1/4-inch dice
7. 1 small yellow squash, cut into 1/4-inch dice
8. 1 plum tomato—halved, seeded and cut into 1/4-inch dice
9. 2 tablespoons fresh lime juice
10. 1/4 cup plus 2 tablespoons extra-virgin olive oil
11. 1/2 cup mayonnaise
12. 2 chipotles in adobo sauce, seeded and minced
13. 1 tablespoon fresh lemon juice
14. 1 teaspoon honey
15. Six 8-inch flour tortillas
16. 4 ounces Monterey Jack cheese, shredded (1 cup)
17. 2 scallions, white and tender green parts, thinly sliced

Description

4.5

Food & Wine