Ingredients
- 2 each 10" Fry-Ready Tortilla (37183)
- Chipotle-Marinated Chicken Thighs, grilled & chopped into large chunks see related recipe
- 6 oz. Chipotle-Strawberry Salsa see related recipe
- .5 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
- 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
- .1 oz. Salt
Directions
- Heat up & blend until smooth.
