A fun to eat snack or dinner featuring Mexican seasoned chicken, a homemade salsa with fire roasted tomatoes, cheddar cheese and sour cream served in individual corn chip bags.
4boneless and skinless chicken breastsabout 2 pounds total
3 ½teaspoonscumindivided
2teaspoonssmoked paprika
2teaspoonschili powder
1teaspoonsalt
2tablespoonsolive oildivided
1limecut in half
1 ½cupschopped onions
4clovesof garlicchopped
2cans14.5 oz. each fire roasted diced tomatoes
1tablespoontomato paste
2tablespoonshot sauce
1cupcorn
8snack sized bags of corn chips such as Fritos
sour cream
shredded cheddar cheese
chopped fresh cilantro
Instructions
Preheat grill or grill pan to medium high heat.
Slice each chicken breast lengthwise into 2 thin cutlets.
In a small bowl, combine 2 teaspoons of cumin, smoked paprika, chili powder, and salt. Rub chicken with 1 tablespoon of olive oil, squeeze lime juice over it and then rub with the spice mixture.
Grill the chicken for about 3 to 4 minutes per side or until just cooked through. Remove from grill and shred into bite-sized pieces. Set aside.
In a large sauté pan over medium high heat, add the remaining 1 tablespoon of olive oil. When the oil is shimmering, add the onions and garlic. Sauté for 5 to 6 minutes or until the onions are softened and beginning to lightly brown.
Add the diced tomatoes, tomato paste, the remaining 1 ½ teaspoons of cumin, and hot sauce. Stir to combine and continue cooking for 4 to 5 minutes until the mixture is slightly thickened.
Stir in the shredded chicken and corn and heat through, about and additional 3 to 4 minutes.
To serve, cut each snack sized bag of corn chips open like a book. Top chips with a generous amount of the salsa chicken, a dollop of sour cream, and some of the shredded cheese. Sprinkle with cilantro. Serve.