Cheesy Chicken Tacos
Recipe by Chef Jason Starnes of The Sun Dial Restaurant, Bar & View
1 teaspoon dried garlic powder
½ teaspoon chili powder
½ teaspoon cumin powder
1 cup uncooked white rice
2 cups chicken broth
2 can chicken chunks
8 ounces Velveeta cheese
¼ cup canned salsa
1 can black beans (drained and rinsed with cold water)
1 can Rotel tomatoes
1 pack hard taco shells
1 can chipotle chilies minced with juice from the can
15 mayonnaise packets
1 teaspoon dried cilantro
Pickled red onions (canned)
1 small bag of pork rinds (crushed into a powder)
- In a medium size sauce pot, heat chicken broth and spices (minus the dried cilantro) to a boil. Add rice and cook until rice is finished. Turn heat to low and add chicken, black beans, Rotel tomatoes, cheese, and salsa. Stir until cheese is melted.
- In separate bowl, mix mayonnaise and chipotle chilies with dried cilantro to make a sauce for the tacos. Place in ziplock bag. This will work like a piping bag when you plate your dish.
- To assemble: Spoon rice mixture into taco shells. Drizzle with chipotle mayo, garnish with pickled onions and pork rind powder.