“Grilled Fusion Fiesta Tex-Mex Cookout Dinner”

Allergens

Gluten (in tortillas) and dairy (in cheese)

Ingredients

• 2 lbs boneless chicken thighs
• 1 large red onion, sliced into rings
• 4 ears corn, shucked and silk removed
• 6 tbsp Tex
• Mex seasoning mix
• 6 tbsp barbecue dry rub
• 2 cups cherry tomatoes
• 1 cup pickled jalapenos
• 8 flour tortillas
• 3 cups shredded cheese (monterey jack, cheddar, and pepper jack)
• 4 cups chopped romaine lettuce
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves for garnish

Instructions

1. Preheat your grill to medium high heat (about 350°F).
2. In a small bowl, combine the Tex Mex seasoning mix and barbecue dry rub. Set aside.
3. Pat dry the chicken thighs and brush with a light layer of the spice blend.
4. Place the chicken on the grill grates and cook for 5 minutes per side or until cooked through (internal temperature should reach 165°F). Remove from the grill and let rest for 5 minutes before slicing.
5. Grill the corn, turning occasionally, for about 8 10 minutes or until slightly charred and tender.
6. Grill the onion rings for 2 3 minutes per side or until softened and slightly charred.
7. Lightly brush the tortillas with oil and grill for 1 2 minutes per side or until warm and slightly charred.
8. Assemble your fajitas: layer grilled chicken, corn, onion rings, cherry tomatoes, pickled jalapenos, shredded cheese, romaine lettuce, avocado slices, and a squeeze of lime juice. Top with fresh cilantro leaves and serve immediately.

Chef’s Insight

The blend of Tex-Mex and barbecue spices adds a unique twist to traditional fajitas.

Notes

Adjust spice levels according to preference; add black beans or rice for a heartier meal.