“Smoky Tex-Mex Cookout Dinner”

Allergens

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Ingredients

• 4 bone
• in chicken breasts, skin
• on
• 1 cup homemade or store
• bought Tex
• Mex seasoning blend
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 lime, juiced
• 16 oz canned black beans, drained and rinsed
• 8 oz corn tortilla chips
• 2 cups shredded Mexican cheese blend
• 1 medium avocado, sliced
• 1/2 cup cilantro leaves, roughly chopped
• 1 lime, cut into wedges

Instructions

1. In a small bowl, combine the Tex Mex seasoning blend, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper. Mix well to combine.
2. Rub the chicken breasts with olive oil, then evenly coat them with the Tex Mex spice mix. Cover and refrigerate for at least 1 hour or up to overnight for maximum flavor.
3. Preheat your grill to medium high heat (about 400°F/200°C). Grill the chicken breasts skin side down first, cooking for about 6 7 minutes per side or until cooked through and juices run clear. Remove from grill and let rest for 5 minutes before slicing.
4. In a large saucepan over medium heat, warm the canned black beans and season with salt and pepper to taste. Keep warm.
5. On a large serving platter, arrange the tortilla chips in a circle. Top with the warm black beans, then add sliced grilled chicken on top. Sprinkle shredded Mexican cheese over the chicken and place avocado slices around the edge of the platter. Finish with a generous sprinkling of chopped cilantro leaves.
6. Serve immediately with lime wedges for squeezing over the top, capturing that perfect balance of flavors.

Chef’s Insight

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Notes

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