Chicken strips
Roasted poblano
¼ cu Corn oil
Onion
1 tbl garlic
avocado
1 tbl lime jucie
1 jalapeno
1 tbl sour cream
2 tbl olive oil
yellow tomatoes seeded
Instructions:
Roast pepper- use a chili roaster or propane torch, blacken skin, put in bag to sweat, slit and remove seeds for releno. In hot cast iron skillet and ¼ corn oil, sauté onions. Add chicken.
Dressing – 1 tbl garlic, avocado, 1 tbl lime juice, 1 jalapeno pepper, 1 tbl sour cream, 2 tbl olive oil. Toss w/lettuce (sugar, vinegar to keep crisp) .
Special Steps:
Topping – yellow tomatoes deseeded, roasted red bell, some dressing, mix.
Serve on top of lettuce, add chicken strips and onions add coutiha cheese and corn strips.
