Mexican Chicken Stack

Poultry

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I Grill on two Weber Performer Platinum grills. I usually use the traditional Kingsford charcoal but sometimes I use lump coal or wood chunks. I…

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Mark Description

This Mexican Chicken Stack recipe is a great way to jazz up your favorite South of the Border flavors!! You can use store bought ingredients or make your layers from scratch.

Salsa:
– 1 large can of diced tomatoes with juice
– 1/2 of a medium sized purple onion, finely diced
– 1 medium bell pepper, finely diced
– chopped fresh cilantro to taste
– 1 fresh jalapeno, finely diced
– 1/2 teaspoon of chili powder
– 1/2 teaspoon of jalapeno powder
– 1/2 teaspoon of cayenne pepper
– 2 teaspoons of True Lime (Lime, Garlic, & Cilantro)
– Salt and pepper to taste
Stir together in a bowl and put in the refrigerator

Avocado Cream
– 1/2 Florida Avocado
– 1/2 cup of sour cream
Mush together and put in the refrigerator

Chicken
– Season with Code 3 Spices' Sea Dog Rub
– Grill over indirect heat for 30-45 minutes at 375 or until the the internal temp reaches 165
– Let it cool then pull the chicken off the bones

Build the Stacker
– Sprinkle a Mexican Blend cheese on the tostadas
– Put them in the oven at 325 until the cheese melts
– Spread a layer of re-fried beans on top of the melted cheese
– Add picked jalapenos
– Spoon some salsa over the jalapenos
– Spread some avocado cream over the salsa
– Place shredded chicken on top of the avocado cream
– Top with a tostada shell with cheese melted on top
Stack as many of these as your appetite requires!!

If you like this recipe, check out our Grilled Quesadillas and Nachos or Pulled Pork Nachos with Sweet Potato Chips!!

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