I have been a long time follower of chef Rick Bayless from Chicago who had a television show called: "Mexico, One Plate at a Time." His famous Chicago restaurant is called Frontera Grill and I actually had dinner there one time and it was awesome. So, naturally when I see this new line of products from Frontera at Safeway, I'm going to try them out.
Ingredients:
Boneless skinless chicken thighs
Frontara Chipolte Garlic Skillet Sauce
1/2 yellow onion
Corn totillias
Salsa fresca (diced tomato, yellow and green onion)
Sour cream
Avocado
Preparation:
Dice the onion and saute in a 12" saute pan. Cut the chicken thighs into bit size piece and add to the saute pan. When cooked through, add the chipotle garlic sauce and bring up to temp.
Bake your corn tortillia in the oven for 6 - 8 minutes at 400 degrees to achieve the perfect totasda bowl. Place the tortillia bowl on a plate and add some the chipotle garlic chicken, salsa fresca, avocado, sour cream and finish with some shedded cheese. Serve
with cole slaw and black beans.
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