|1||box Maple Leaf Prime® Chicken Strips|
|1 1/2 cup||(375 mL) cheddar cheese|
|3/4 cup||(175 mL) feta cheese, crumbled|
|1 1/2 tsp||(7 mL) kosher salt|
|1 1/2 tsp||(7 mL) smoked paprika|
|3/4 tsp||(4 mL) chili powder|
|3/4 tsp||(4 mL) cumin|
|1/2 tsp||(2 mL) cayenne pepper|
|1 tbsp||(15 mL) vegetable oil|
|1||large jalapeno, sliced|
|3 tbsp||(45 mL) green onions|
|6||slices of bacon, cooked and crumbled|
|1 cup||(250 mL) black beans|
|1 1/2 cups||(375 mL) pico de gallo salsa|
PREHEAT the oven to 375 degrees.
COMBINE and mix together salt, paprika, chili powder, cumin and cayenne pepper in a bowl.
SPRINKLE and rub spice mixture over chicken strips.
DRIZZLE the vegetable oil on top of seasoned chicken and rub pieces together to evenly to distribute oil.
PLACE chicken on bake sheet. Bake at 375 degrees for 10 minutes.
REMOVE baking sheet from oven and flip chicken pieces to the other side and bake for another 8-10 minutes. Chicken should be fully cooked at this point.
TRANSFER chicken to a cast iron pan, (or continue on the baking sheet), sprinkle with cheese, black beans and jalapeno.
RETURN to the oven and increase heat to 400 degrees. Bake until cheese is melted, about 6 minutes.
REMOVE from oven and sprinkle green onions, crumbled bacon, salsa and avocado. Serve immediately.
SERVE with Ranch dressing or blue cheese dressing for dipping.
Show More Comments
No Comments yet