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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy side: Combine 2 (20.5-oz.) cans refried black beans, 1/2 (8-oz.) package whipped chive-flavored cream cheese, and 1/2 tsp. ground cumin in a 2-qt. baking dish. Top with 2 Tbsp. finely chopped red onion and 1 cup crumbled queso fresco (fresh Mexican cheese). Bake at 450° for 20 to 30 minutes or until cheese melts. Ingredients:
3 tablespoons olive oil |
2 tablespoons lime juice |
4 teaspoons montreal chicken seasoning |
1 1/2 pounds chicken breast tenders |
1 (8-oz.) container refrigerated fresh salsa |
1 large mango, peeled and chopped |
1/4 cup chopped fresh cilantro |
2 teaspoons chipotle hot sauce |
6 (6-inch) fajita-size flour tortillas, warmed |
toppings: crumbled queso fresco (fresh mexican cheese), and shredded romaine lettuce |
Directions:
1. Preheat grill to 300° to 350° (medium) heat. Combine first 3 ingredients in a zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 10 minutes, turning once.
2. Meanwhile, combine salsa and next 3 ingredients. Cover and chill until ready to serve.
3. Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve in flour tortillas with mango salsa and desired toppings.
4. Note: We tested with McCormick's Grill Mates Montreal Chicken Seasoning.
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