Ingredients
- 48 each Mission® 6” White Corn Tortillas, quartered
- 3 1/2 lb. Chicken Breast, raw
- 1/2 cup Ancho Chile And Orange Rub see related recipe
- 6 cup Black Beans, drained, rinsed
- 1 Tbsp. Mexican Oregano, dried
- 3/4 tsp. Garlic Powder
- Salt, to taste
- 3 cup Corn Kernels, roasted
- 1 1/2 cup Red Onion, small dice
- 1 1/2 cup Jalapeno, fresh, small dice
- 12 oz. Queso Fresco, crumbled
- 1 1/2 cup Avocado Sauce see related recipe
- Cilantro, chopped as needed
- 6 cup Salsa, prepared
Directions
- 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.
- Combine beans, garlic powder, and oregano. Season to taste with salt.
- 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.
- 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.
Ingredients- 2 Tbsp. Ancho Chile Powder
- 2 Tbsp. Brown Sugar
- 2 tsp. Smoked Paprika
- 2 tsp. Paprika
- 1 tsp. Coriander, ground
- 2 tsp. Salt
- 2 tsp. Orange Zest
- 1/4 cup Orange Juice, fresh
Directions
- Combine all ingredients and stir until well incorporated. Reserve refrigerated.
Ingredients- 1 1/4 cup Avocado, mashed
- 2 1/2 Tbsp. Lime Juice, fresh
- 1 Tbsp. Garlic, minced
- 2 Tbsp. Cilantro, chopped
- Salt, to taste
Directions
- Combine all ingredients in a food processor and process until smooth. Reserve refrigerated.