0 Items

Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

Or, if you are looking for something new to create out of a blend you already have, try searching for the product, and the link to the recipes will be listed right there. Want to see more? Follow us on social media where we and our customers post regularly!

4 Servings

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

Corn Tortillas

Cooking Spray


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.

Mmmmmm!  Enjoy!

Add Comment