Total Prep Time: 20 minutes
Total Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
· 1 lb. boneless chicken thighs
· 4 Tbsp. Brushfire Farms Original Glaze
· 2 cups Lee Lee’s Bloody Mary Mix (or your favorite Bloody Mary Mix)
· Bolner’s Fiesta Seasoning Orange Pepper Rub & Dried Mexican Oregano
· 1 Large bag of El Patio Tortilla Chips (or your favorite brand)
· 4 cups freshly grated Monterrey Jack Cheese
· ½ cup sliced Red Onion
· 1 fresh Jalapeño, sliced
· 1 fresh Avocado, diced
· ¼ Cup Cacique Sour Cream Mexican Crema (Sour Cream is a good substitute)
· ½ cup fresh Cilantro, chopped
· HEB Mi Tienda Habanero & Aguacate Salsa
· Duck Fat Spray or any cooking oil spray
Process:
· Preheat oven to 400°F and light medium-sized charcoal fire on grill. Note: Gas grill or cooking chicken in oven works as well.
· Place chicken thighs in large Ziploc bag and add Bloody Mary Mix. Allow to marinade in refrigerator for a few hours. Remove from bag season with Orange Pepper Rub and Dried Mexican Oregano.
· Spray grill with cooking oil and cook over high heat. Flip chicken frequently and once they have some grill marks on them, apply Glaze. Cook for a few more minutes, pull once internal temp reaches 165°F, allow meat to rest and then chop.
· On a foil-lined baking sheet, cover with Tortilla Chips, then chicken, then cheese, then jalapeño and red onion. Bake for 5 – 10 minutes or until cheese is completely melted.
· Remove from oven, top with Avocado, Salsa, Mexican Crema, Cilantro and enjoy!