Serves 4

4 Boneless Skinless Chicken Thighs

1/4 Cup Canola Oil

1 1/2 Tbsp Mexican Blast Seasoning + 1/2 Tsp

1 14.5 Oz Can Black Beans

1 14.5 Oz Can Pinto Beans

1/2 Yellow Onion, Chopped

1 Poblano Pepper, Chopped

1 Clove Garlic, Minced

5 Flour Tortillas

Cooking Spray

1 Avocado, Chopped

Cotija Cheese

1 head of Iceberg or Romaine Lettuce, Chopped

3 Roma Tomatoes, Chopped

1 Bunch Cilantro

1/3 Cup Pickled Jalapeños, Chopped


Preheat oven to 350º.

Pat the chicken thighs with a paper towel to remove any residual moisture (this ensures that the chicken browns nicely).  Rub thighs on both sides with 1 tbsp canola oil and liberally sprinkle with 1 tbsp of the Mexican Blast seasoning.  Let sit at room temperature for about 30 minutes.

Meanwhile lets get beans going.  Drain and rinse both cans of beans and add to a sauce pan.  Add water to just cover the beans.  To this add the chopped poblano pepper, minced garlic clove, chopped onion and 1/2 tbsp  Mexican Blast Seasoning.  Bring to a boil and simmer 30 minutes giving it a stir every 10 minutes.

Next lets make the tortilla shells.  I used a baking form that you can purchase pretty much anywhere.  If you don't have the forms, you can use oven safe bowls and drape the tortillas over the bottom.  Spray the tortillas lightly with the cooking spray and bake for 10 minutes or until they are golden brown.  Remove from oven and cool in form or on bowls.  Set aside.

At the same time as you bake the tortilla shells make and bake the tortilla strips.  Using the last tortilla cut it in thirds then cut those into strips.  Spray with a little cooking spray and dust with 1/2 tsp Mexican Blast Seasoning and toss.

Heat the remainder of the canola oil (3 tbsp) in a large skillet to medium high heat.  Add the chicken thighs and cook for 7 minutes on each side (or until a meat thermometer reaches 165º).  Let rest of cutting board for 5 minutes before cutting into thin strips.

Now assemble your salad.  I put the lettuce in the bottom of the cooled tortilla shell and added the beans, next the chopped tomato then the chicken followed by the jalapeños, cilantro, avocado, cotija cheese topped with the tortilla strips.

Disfrute de su comida!  (Bon Appetit!)


Mary Moore

Date 3/9/2015

Mary Moore

Date 3/9/2015

Terri Benasutti

Date 3/10/2015

Cassie Minne

Date 4/10/2015

Cassie Minne

Date 4/10/2015

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