Ingredients
- 2 Each 10" Fry-Ready Tortilla (37183)
- 8 Oz. Chipotle-marinated Chicken Thighs, see related recipe
- 6 Oz. Chipotle-Strawberry Salsa, see related recipe
- 1/2 Oz. Cotija cheese
- .1 Oz. Cilantro Leaves
- 3 Oz. Lime wedges
Directions
- Pre-heat deep fryer to 350F.
- Cut the tortillas into quarters and fry until crispy and golden.
- Toss the grilled chicken chunks with the chipotle-strawberry salsa.
- Place the oversized nacho chips on a board, top them with the sauced chicken chunks and follow with sprinkled cotija cheese and finished with cilantro leaves.
- Serve with lime wedges on the side
Ingredients- 1.2 Lbs. Chicken thighs, boneless, skinless, cut into chunks
- 4 Oz. Chipotle Sauce, canned
- .1 Oz. Garlic Powder
- .1 Oz. Salt
Directions
- Marinate overnight, then grill.
Ingredients- 14 Oz. Mild Chunky Salsa
- 7 Oz. Strawberry Preserves
- 3 Oz. Chipotle Sauce, canned
- To Taste Salt
Directions
- Heat up & blend until smooth.
