Description
A great appetizer or a quick dinner with shredded chicken tenders, Monterey Jack cheese, avocado, tomato, scallion, and a hint of lime.
Ingredients
- ½ teaspoons (scant) Salt
- ¼ teaspoons Black Pepper
- ¼ teaspoons Chipotle Chili Pepper
- ¼ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder
- 1 pound Boneless Chicken Tenters Or Boneless Skinless Chicken Breast
- 5 Tablespoons Lime Juice, Divided
- 1 whole Avocado
- 2 whole Large Plum Tomatoes
- 6 ounces, weight Tortilla Chips
- 8 ounces, weight Shredded Monterey Jack Cheese
- ½ cups Chopped Scallion
Preparation
Bring small amount of water in a pan equipped with a steaming rack to a boil. Don’t let water touch the base of the rack.
Combine salt, pepper, chili pepper, onion powder, and garlic powder in a small bowl. If using chicken breast, cut into 1-inch thick strips. Sprinkle half of spice mixture onto chicken. Place chicken, in a single layer, on steaming rack. Cover and steam for 6 to 7 minutes or until chicken is white throughout. If you have a small steaming rack, you may need to do this in batches.
Shred chicken using two forks. Add 2 tablespoon of water from pan and 4 tablespoons of lime juice to remaining spice mix. Pour over chicken and mix to combine.
Peel and remove seed from avocado. Dice tomatoes. Combine avocado, tomatoes, and remaining 1 tablespoon lime juice in a small bowl.
Preheat oven on low broil with rack on upper half of oven but not directly under heat source.
Line a standard size cookie sheet with tortilla chips. Add layers as follows: half of cheese, chicken, avocado and tomato, scallions, and finally, top with remaining cheese. Broil for about 3 minutes or until cheese is melted. Keep a close eye on it as it will burn quickly.
