INGREDIENTS

48 each Mission® 6” White Corn Tortillas (10600), quartered    
3 1/2 lbs. Chicken breast, raw   
1/2 cup Ancho Chile and Orange Rub, see related recipe   
6 cups Black beans, drained, rinsed    
1 Tbsp. Mexican oregano, dried    
3/4 tsp. Garlic powder    
Salt, to taste   
3 cups Corn kernels, roasted   
1 1/2 cups Red onion, small dice    
1 1/2 cups Jalapeno, fresh, small dice    
12 oz. Queso fresco, crumbled    
1 1/2 cups Avocado Sauce, see related recipe   
Cilantro, chopped   as needed 
6 cups Salsa, prepared   

DIRECTIONS

1.) Rub the chicken breasts with the Ancho Chile and Orange Rub, place in a sealable foodservice bag, and marinate overnight under refrigeration. Grill the breasts until cooked through and an instant read thermometer reads 165°F. Allow chicken to rest for 10 minutes before dicing. Hold hot for service.

2.) Combine beans, garlic powder, and oregano. Season to taste with salt.

3.) To assemble one portion, fry four, quartered tortillas (16 chips) at 350°F for 1-2 minutes or until crisp and lightly browned. Season immediately with salt and place on serving platter.

4.) Top chips with 4 oz. cooked chicken breast, ½ cup seasoned beans, ¼ cup roasted corn, 2 tbsp. onions, 2 tbsp. jalapenos, 1 oz. queso fresco, and 1 oz. Avocado Sauce. Garnish with cilantro and serve with ½ cup prepared salsa.