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5 Chicken Thighs, Boneless and Skinless
2 Tbsp Milford's Mexican Blast - Plus a little more for queso and tortilla strips
2 Plum Tomatoes, Chopped
2 Jalapeños, Chopped
1/2 Bunch Cilantro, Chopped
1 Onion, Chopped
Romaine Lettuce, Shredded
1 14 oz Can of Black Beans, Drained and Rinsed
1 Cup Corn, Fresh or Frozen
1 Can of Rotel Tomatoes (we used Spicy)
4 Oz of 1% Velveta Cheese
Cooked Rice or other Grain if Desired
Preheat oven to 350º. Lay frozen or fresh chicken thighs on a sheet pan, spray with cooking spray and generously sprinkle with Milford’s Mexican Blast. Bake for about 30 minutes or until thermometer reads 165º. Remove and let rest. Chop the chicken into bite size pieces.
While chicken is baking combine chopped tomatoes, onion, cilantro and jalapeño to make the pico de gallo. Set aside.
When chicken is done place the corn tortillas that you have sliced into thin pieces, sprayed with cooking spray and sprinkled with some Milford's Mexican Blast, into the oven for about 10 minutes until nice and crispy. Remove and set aside.
Combine the corn and rinsed black beans together and heat, either on stove of in microwave. Till just hot. Set aside.
In a small sauté pan combine the Rotel tomatoes and velvet cheese. Sprinkle with 1 tsp of Milford’s Mexican Blast and gently heat to melt and combine.
Now, lets assemble. Start with a generous portion of shredded lettuce (and rice if wanted). Top that with corn and beans, chicken, pico de gallo, a drizzle of the queso and the baked corn tortilla strips. You can add guacamole and sour cream if you wish.