Tex-Mex Fiesta Cookout Dinner: The Ultimate Street Food Rebel’s Feast
Discover a Tex-Mex fiesta cookout dinner that's perfect for entertaining or a casual weeknight meal. This copycat recipe captures the essence of a famous street food dish with a twist, delivering bold flavors and unforgettable taste.
Allergens
Gluten (if using pre-made tortilla chips), Dairy
Ingredients
- 1 1/2 lbs boneless chicken breasts, cut into bite
- sized pieces 1 can (15 oz) black beans, drained and rinsed 1 jar (16 oz) chunky salsa verde 1 bag (8 oz) shredded Mexican cheese blend 1 bottle (8 oz) your favorite Tex
- Mex hot sauce 2 cups cooked long
- grain white rice 1 lime, cut into wedges Fresh cilantro leaves, for garnish Kosher salt and freshly ground black pepper, to taste
Instructions
- Season chicken pieces with salt and pepper. Grill over medium high heat until cooked through, about 6 8 minutes per side. Remove from grill and let rest.
- In a large pot, combine black beans, salsa verde, and half of the hot sauce. Bring to a simmer, then reduce heat and cook for 15 minutes.
- Add cooked chicken to the bean mixture, stirring well to coat. Simmer for another 5 minutes to allow flavors to meld.
- Preheat oven to 375°F (190°C). Spread half of the rice in a large baking dish, then top with the chicken and beans. Sprinkle shredded cheese evenly over the top.
- Bake for 20 25 minutes, or until the cheese is melted and bubbly. Remove from oven and let rest for 5 minutes before serving.
- Garnish with lime wedges and cilantro leaves. Serve alongside your favorite tortilla chips or cornbread.
Chef’s Insight
Don't be afraid to adjust the heat level of this dish by adding more hot sauce if desired.
Notes
This dish is perfect for entertaining or a casual weeknight dinner. Customize the heat level to your preference.