My girls and I love to eat at Qdoba’s restaurant. We always get the burrito bowl, sometimes with rice sometimes without (we like brown rice but you can also use quinoa or another grain). We try to eat really healthy the majority of time but we admit to having a serious queso weakness! A mix of a little bit of queso and pico de gallo makes a perfectly divine dressing.
This bowl in comprised of baked chicken thighs (which have so much more flavor than breasts, I buy frozen and bake from frozen state) liberally sprinkled with Milford’s Mexican Blast, shredded lettuce, rice if you want it, black beans and corn, pico de gallo and queso. We topped the bowl with some baked corn tortilla strips for crunch. This fabulous south of the border seasoning is hand blended from Mexican Oregano, black pepper, ancho powder, pasilla powder, chipotle powder, cumin, garlic flakes, granulated onion, onion flakes and coriander. This blend is fantastic in any south of the border recipe!
We enjoyed a cold glass of chardonnay with this meal.