Limitless ways to enjoy CHKN
Asian CHKN Bowl
Servings: 2
Cook + Prep Time: 30 minutes
Ingredients
1 c jasmine rice
1 tsp butter
4 scallions, sliced thin and separate white from green parts
2 Tbsp extra-virgin olive oil
2 cloves garlic, chopped
1 lemon, zested and remaining cut into wedges
1 red bell pepper, sliced thin
1 bunch bite size broccoli florets
3 carrots, peeled and sliced into rounds
3 asparagus spears, cut into 2-inch pieces
¼ tsp coarse ground pepper
¼ tsp salt
1 tsp sesame seeds
Added yumminess...
Add an extra boost of flavor with a dash of soy sauce and a glass of pinot grigio to wash it down!
Instructions
Step 1
Preheat oven to 425 degrees.Toss the red bell pepper, broccoli florets, carrots and asparagus spears with the olive oil, lemon zest, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until they are crisp and tender, about 20 minutes.
Step 2
Bring 1 ½ cups water to a boil in a medium saucepan. Stir in the rice, butter, white scallions and salt; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed.Step 3
Drizzle a teaspoon of oil in skillet and stir fry Naked CHKN Not Chicken until warm, about 3-4 minutes. Add salt and pepper to taste.Step 4
Divide rice between bowls, add vegetables and Naked CHKN Not Chicken, top with sliced green onion, a squeeze of lemon and sesame seeds. Serve warm and enjoy!Print Recipe
CHKN Street Tacos
Servings: 2
Cook + Prep Time: 30 minutes
Ingredients
Sauce
2 Tbsp olive oil2 cloves garlic, peeled and smashed
1 tsp ground cumin
1 tsp ancho chili powder
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
For serving
12 mini corn tortillas, warmed1 large avocado, cored and sliced
1 small red or yellow onion, chopped
3 Tbsp chopped cilantro
Lime wedges, for serving
Added yumminess...
fresh guacamole and an ice-cold beer
Instructions
Step 1
If using Fiesta CHKN Not Chicken, skip to step 2!If using Naked CHKN Not Chicken- In a small bowl whisk together lime juice, 1 Tbsp olive oil, garlic, cumin chili powder, cilantro, 1/2 tsp salt and ½ tsp pepper.
Step 2
Heat skillet and add 1 Tbsp olive oil, add CHKN Not Chicken and (if applicable) sauce from step 1 to pan. Cook over medium heat for 4 minutes.Step 3
Transfer to a plate, cover with foil and let rest 5 minutes. Dice CHKN. Sprinkle CHKN over 1 or 2 tortillas per taco then add an avocado slice, onions and cilantro.Step 4
Serve warm with a squeeze of fresh lime juice and a drizzle of your favorite hot sauce.Print Recipe
Fiesta CHKN Salad
Servings: 2
Cook + Prep Time: 30 minutes
Ingredients
6 c chopped romaine lettuce
1 Roma tomato, diced
¾ c thawed frozen corn kernels
¾ c canned black beans, drained and rinsed
1 avocado sliced
¼ c crumbled feta or goat cheese
¼ c of your favorite dressing
¼ c tortilla strips
Added yumminess...
an extra boost of flavor with a scoop of your favorite salsa, a squeeze of lime and an ice-cold beer!
Instructions
Step 1
Heat 12-inch skillet over medium heat. Add 1 tablespoon extra-virgin olive oil and add Fiesta CHKN to heated pan and stir fry for 3 minutes.Step 2
In large bowl, layer lettuce, Fiesta CHKN and all toppings, drizzle with your favorite dressing and top with tortilla strips and a sliced lime!Print Recipe
Barbecue CHKN Sandwich (with fries and a beer)
Servings: 2
Cook + Prep Time: 30 minutes
Ingredients
1 Tbsp olive oil
BBQ Sauce
⅔ c ketchup½ c cider vinegar
¼ c brown sugar
2 tsp smoked paprika
1 tsp ground cumin
1 tsp kosher salt
1 tsp freshly cracked black pepper
Slaw
1/2 small green cabbage outer leaves removed, shredded1/2 small red cabbage outer leaves removed, shredded
1/2 c loosely packed fresh parsley leaves, coarsely chopped
1 c mayonnaise
2 Tbsp apple cider vinegar or more to taste
2 Tbsp Dijon mustard or coarse ground mustard
1 tsp celery seeds
1/4 tsp fine sea salt or more to taste
1/4 tsp fresh ground black pepper or more to taste
Pickles
4 brioche burger buns
Added yumminess...
enjoy with your favorite oven-baked fries and an ice-cold beer!
Instructions
Step 1
Combine all BBQ Sauce ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.Step 2
Heat a 12-inch skillet over medium heat. Add 1 tablespoon extra virgin olive oil and add Naked CHKN Not Chicken to heated pan and stir fry for 3 minutes. Add ¼ cup BBQ Sauce and stir till heated and combined.Step 3
Place the shredded cabbage in a very large bowl Add the parsley to the cabbage and toss to mix. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage then mix well. (Clean hands are the quickest tool). Add more dressing if needed!Step 4
Layer buns with pickles, BBQ CHKN, slaw and a large drizzle of BBQ sauce!Print Recipe
CHKN Al Pastor Tacos
Servings: 4
Cook + Prep Time: 30 minutes
Ingredients
1 ¼ c fresh pineapple, cut into bite sized pieces
12 small tortillas, corn or flour
1 small red onion, finely diced
1 bunch of cilantro, minced
¼ c radish, shaved
1 c guacamole (recipe below)
4 limes, cut into wedges
1 c jack cheese, grated
CHKN marinade
5 garlic cloves, minced¼ c brown sugar
2 ½ tsp salt
2 chipotles in adobo sauce, finely chopped
Guacamole
2 ripe avocados, mashed1 Roma tomato, finely diced
½ bunch cilantro, finely minced
Juice of 2 small limes
1 Tbsp kosher salt
1 small clove of garlic, minced
¼ small red onion, minced
Added yumminess...
Top with onion, cilantro, radish, guacamole and a squeeze of lime.
Instructions
Step 1
Preheat oven broiler and place the top rack about 6”-8” from the top. Combine the marinade ingredients and add Naked CHKN Not Chicken. Let sit for 10-20 minutes. Combine all ingredients in a large bowl, adjust salt to taste.Step 2
Place non-stick foil over a sheet pan and arrange Naked CHKN in a single layer and top with the chopped pineapple.Step 3
Place the sheet pan in the broiler for 4-6 min or until the CHKN is lightly charred in places, stir and place back in broiler for 3-4 min to char the rest of the CHKN.Step 4
Remove the CHKN from the broiler, tent in foil and let rest while you prepare the tortillas.Step 5
Place the tortillas on a sheet pan covered with non-stick foil and top with grated cheese. Place under the broiler for 1-2 min or until cheese is melted and bubbly.Step 6
Remove the tortillas from the broiler and top with the CHKN mixture, onion, cilantro, radish, guacamole and a squeeze of lime. Serve immediately & enjoy!Print Recipe
Easy 5 Minute Meals
Servings: 2
Cook + Prep Time: 30 minutes
Instructions
Step 1
Heat 1 – 2 tbsp of oil over medium-high heat in a wide non-stick skillet. Add CHKN and sautee for 3 – 4 minutes (6-8 minutes if frozen) until golden brown stirring halfway through. a large skillet over medium-high heat. Add each of the tortillas to the skillet and heat them for about 1 minute per side.Step 2
- For a quick Quesadilla, add CHKN and cheese to a flour tortilla and heat in the pan briefly on each side until the cheese is melted.
- For an easy BBQ CHKN sandwich, add CHKN to a slider roll and top with BBQ Sauce
- For a simple CHKN Rice bowl, add CHKN and shredded carrots to white or brown rice and top with Yum Yum sauce.
- For a simple CHKN flatbread pizza, toast a pita or flatbread, cover with pizza or spaghetti sauce and top with CHKN and cheese. Cook in over at 400 for 2 - 3 minutes.
Sesame CHKN Potstickers
Servings: 24 potstickers
Cook + Prep Time: 30 minutes
Ingredients
Potstickers
16 oz (2 boxes) Naked CHKN Not Chicken or Zen CHKN Not Chicken, minced or pulsed in food processor until finely chopped6 Tbsp shiitake mushrooms, finely diced
2 cloves of garlic, minced
4 scallions, thinly sliced
1 Tbsp soy sauce
1 Tbsp freshly grated ginger
2 tsp rice wine vinegar
1 tsp Shaoxing wine
36 wonton wrappers
2 Tbsp vegetable oil
4 Tbsp white sesame seeds
Dipping Sauce
2 Tbsp soy sauce2 Tbsp rice wine vinegar
1 tsp ginger, grated
1 small clove garlic, minced
1 scallion, thinly sliced
1 Tbsp toasted sesame oil
1 tsp sugar
Added yumminess...
Serve with sesame dipping sauce
Instructions
Step 1
Heat a large wide skillet over medium heat. When skillet is hot, add 1 tablespoon of vegetable oil. When oil shimmers, add mushrooms, garlic and green onions. Sautee for 3-4 minutes or until fragrant. Remove from heat.Step 2
In a large bowl, add mushroom mixture to CHKN, ginger, rice wine vinegar, Shaoxing wine, and a pinch of salt and pepper.Step 3
Assemble the potstickers:- Place wrappers on a work surface.
- Spoon 1 tablespoon of the Naked or Zen CHKN Not Chicken mixture into the center of each wrapper.
- Using your finger, rub the edges of the wrappers with water.
- Fold the dough over the filling to create a half-moon shape, pinching the edges together to create a seal.
Step 4
Brush the bottom of each potsticker with water and dip into sesame seeds to coat the bottom.Combine dipping sauce ingredients in a small bowl and let sit for 5 minutes to allow flavors to meld.
Step 5
Wipe the skillet and return to the burner over medium heat. Add potstickers in a singer layer and cook until golden brown (about 2-3 min). Add 4 tablespoons of water to the skillet and cover to let potstickers steam – about 3min.Step 6
Assemble potstickers on a plate and serve with dipping sauce. Enjoy!Alternative Recipe
Place assembled potstickers in an air fryer set to 350 degrees for 5-7 min or until golden and crispy.Print Recipe
Velvet CHKN & Snow Peas
Servings: 4
Cook + Prep Time: 30 minutes
Ingredients
Velvet CHKN
8 oz (1 box) Naked CHKN Not Chicken½ c vegetable stock
2 tsp cornstarch
1 lb snow peas
1 red bell pepper, julienned
1 Tbsp oil
1 clove garlic, minced
1 Tbsp Shaoxing wine
1 Tbsp soy sauce
1 tsp oyster sauce
½ tsp sesame oil
½ tsp salt
white pepper to taste
⅛ tsp sugar
Marinade
2 tsp cornstarch2 tsp soy sauce
2 tsp Shaoxing wine
2 tsp oil
⅓ c water
Added yumminess...
Serve with steamed rice!
Instructions
Step 1
Make the marinade: Mix cornstarch, light soy sauce, oil, & wine in a bowl. Toss in the Naked CHKN Not Chicken and set aside.Step 2
Mix 1/3 cup of vegetable stock with cornstarch into a slurry and set aside. If you would like more sauce for the rice, increase your stock and add more salt or soy sauce to taste.Heat a wok or wide sloped skillet over high heat until smoking. Add a tablespoon of oil to coat the wok and spread the chicken around evenly.
Step 3
Let the Naked CHKN sear (don’t move the pieces) for about 60 seconds until browned on one side. Next, give the chicken a quick stir and add the minced garlic and snow peas.Step 4
Add the Shaoxing wine around the rim of the wok to deglaze and stir everything together using a bottom to top folding motion for about 30 seconds.Step 5
Movement is important for the snow peas to cook evenly. The pods should be just starting to turn bright green now. Working quickly, add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Stir to combine, about 15 seconds.Step 6
Stir up your slurry mix (the water and starch has probably separated by now) and add to the wok. Stir-fry for another 30 seconds, or until the sauce is thick enough to coat a spoon. Serve immediately with steamed rice & enjoy!Notes:
When cooking at home use a wide non-stick skillet.Print Recipe
Nashville-Buffalo CHKN Sliders
Servings: 12
Cook + Prep Time: 30 minutes
Ingredients
1 c of Nashville-Buffalo Sauce (recipe below)
½ c cornstarch
1 qt of canola oil
12 sweet Hawaiian rolls
2 Tbsp melted butter
1 small head of Savoy cabbage, thinly sliced
1 small red onion, thinly sliced
1 bunch cilantro, finely chopped
1 small carrot, shredded
¼ c apple cider vinegar
2 Tbsp white granulated sugar
1 Tbsp mayonnaise
Salt and freshly ground pepper to taste
Nashville-Buffalo Sauce
4 oz melted butter6 tsp cayenne pepper
1 Tbsp fresh ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 oz white vinegar
1 Tbsp brown sugar
1 tsp paprika
Instructions
Step 1
Make the sauce: melt the butter in a saucepan over medium heat and add the remaining Nashville-buffalo sauce ingredients until well combined. Keep warm until needed for the Naked CHKN Not Chicken.Step 2
In a large heavy bottom pot or deep fryer, heat canola oil to 350 degrees and preheat oven to 425 degrees.Step 3
Prepare the slaw dressing by whisking together the vinegar, sugar, mayo; season to taste with salt and pepper.Step 4
Prepare the slaw by combining the cabbage, onion, carrot and cilantro in a large bowl. Add dressing, mix well and set aside to marinate.Step 5
Place the rolls on a sheet pan with parchment paper and brush rolls with melted butter. Bake rolls for 3-5 min or until lightly browned and warm to the touch. Set aside.Step 6
Toss the Naked CHKN together with the cornstarch in a large bowl, shaking off any excess. Add CHKN to the heated oil and fry for 4 min or until lightly browned and crispy. Remove from the oil and drain on a sheet pan with a wire rack or paper towel for 1 min.Step 7
Toss CHKN in Nashville-buffalo sauce. Assemble the sliders by adding slaw and top with sauced CHKN.Print Recipe
Grilled CHKN Caesar Salad
Servings: 4
Cook + Prep Time: 30 minutes
Ingredients
Dressing
3 lemons, juiced¼ c mayonnaise
2 anchovy fillets
¼ c fresh grated parmesan cheese
1 clove of garlic, minced
½ tsp crushed red pepper
Salad
1 loaf ciabatta bread, cut into cubes2 Tbsp olive oil
Kosher salt and freshly ground pepper to taste
8 oz (1 box) Naked CHKN Not Chicken
2 heads of romaine lettuce, washed and roughly chopped
1 lemon
1 clove garlic, minced
Instructions
Make the croutons
In a wide skillet over medium low heat, add the bread, olive oil and toss frequently until lightly browned and slightly crispy. Toss in the garlic clove, salt and pepper to taste. Remove from heat and set aside.Make the CHKN
Preheat the broiler and place the top rack 6”-8” from the top. Toss Naked CHKN Not Chicken with the juice of one lemon, 1 minced garlic clove, and fresh ground black pepper. On a sheet pan lined with non-stick foil, spread Naked CHKN in a single layer. Broil for 4-6 min or until lightly charred in places. Remove from broiler, and set aside.Make the dressing
In a blender, combine all ingredients and blend until uniform consistency is achieved. Adjust salt and pepper to taste. In a large bowl, toss together the romaine lettuce, croutons, ½ the CHKN and the dressing. Plate in a wide shallow bowl and add top with the remaining CHKN. Serve immediately & enjoy!Print Recipe
CHKN Tikka Masala
Servings: 4
Cook + Prep Time: 30 minutes
Ingredients
Sauce
4 Tbsp butter1 onion, finely chopped
6 garlic cloves, minced
2 Tbsp ginger, grated
1 tsp brown sugar
1 tsp ground cumin
1 tsp coriander
1 tsp turmeric
1 tsp garam masa
1 tsp cayenne pepper
1 14 oz can crushed tomatoes (San Marzano)
1 c heavy whipping cream (or coconut cream)
½ c chicken or vegetable stock
1 bunch cilantro, roughly chopped
CHKN Ingredients
16 oz (2 boxes) of Naked CHKN Not Chicken½ c Greek yogurt
5 garlic cloves, minced
2 Tbsp ginger, grated
4 tsp garam masala
1 tsp turmeric
1 tsp cayenne pepper
2 tsp ground cumin
Added yumminess...
Top with cilantro and serve with Naan bread + steamed rice.
Instructions
Step 1
In a large bowl or ziplock bag, combine the Naked CHKN Not Chicken, Greek yogurt, garlic, ginger, garam masala, turmeric, cayenne pepper & cumin. Set aside and let marinate while you prepare the sauce.Step 2
Make the sauce: Heat a wide pot over medium heat. Add 2 tablespoons of butter and when bubbling subsides, add the Naked CHKN in batches frying until golden brown. Work in batches, do not crowd the pan. Set CHKN aside.Step 3
Add the remaining butter to the pan and add onions. Cook over medium heat until soft and translucent.Step 4
Lower the heat and add the garlic and ginger, sautee for 1-2 min or until fragrant. Next add the cumin, coriander, turmeric and garam masala and cook until fragrant, about 1 min.Step 5
Add tomatoes and cayenne pepper and simmer for about 10 min or until the sauce thickens.Step 6
Add the cream, stock and sugar. Simmer for 5 min, then adjust the salt and pepper levels to taste. Right before serving, add CHKN to the sauce just until heated through. Top with cilantro and serve with Naan bread + steamed rice. Enjoy!Print Recipe
CHKN Pasta Bolognese
Servings: 4
Cook + Prep Time: 60 minutes
Ingredients
4 Tbsp butter
1 small white onion, finely diced
3 stalks of celery, finely chopped
3 carrots, finely chopped
16 oz (2 boxes) Naked CHKN Not Chicken
¾ c heavy whipping cream
1 c white wine
1 14-oz can of whole san marzano tomatoes
¼ tsp ground nutmeg
1 lb cooked pasta
Salt and pepper to taste
6 Tbsp fresh grated Parmigiano-Reggiano
½ c fresh basil leaves
Added yumminess...
Add crispy garlic bread and a glass of Chianti
Instructions
Step 1
In a food processor, pulse the Naked CHKN Not Chicken until it resembles coarse ground meat. In a wide pot, heat 1 tablespoon each of olive oil and butter over medium heat, add Naked CHKN and sautee for about 2-3 min. Remove with a slotted spoon and set aside.Step 2
In the same pot over medium heat, add 1 tablespoon olive oil and 2 tablespoons of butter. Add onions and sautee for about 2-4 min or until onions are translucent and soft. Add the carrot and celery and continue cooking for 4-6 min or until they all soften.Step 3
Add the heavy cream and simmer until it has reduced completely.Step 4
Add wine and simmer until it has reduced completely.Step 5
Add the tomatoes, and lower heat. Add nutmeg, a pinch of pepper, ½ of the fresh basil, stir and simmer for 30 min – 1 hour uncovered. Meanwhile bring a pot of salted water to boil and cook pasta according to package instructions, drain and set aside.Step 6
When the sauce is thickened, adjust salt and pepper to taste and add the CHKN. Toss with pasta, top with Parmigiano-Reggiano and serve immediately with remaining torn basil.Print Recipe
Greek CHKN Pita Pocket
Servings: 4
Cook + Prep Time: 30 minutes
Ingredients
6 Tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
1 lemon, juiced
Greek salad
4 Persian cucumbers, halved lengthwise, seeded and thinly sliced1 c cherry tomatoes, halved
1 c yellow tomatoes, halved
1 clove garlic, minced
½ c thinly sliced red onion, soaked in water for 10 min then drained
1 c rough crumbled feta cheese
⅓ c kalamata olives, roughly chopped
1 tsp thinly sliced fresh mint leaves
¼ c minced parsley
2 Tbsp red wine vinegar
4 Tbsp olive oil
4 small pitas, warmed and halved
2 lemons, cut into wedges for garnish
Added yumminess...
zest with an extra squeeze of lemon!
Instructions
Step 1
Preheat the broiler and place a rack 6”-8” from the top. In a large bowl, combine lemon juice, olive oil, oregano, salt and pepper. Add Naked CHKN Not Chicken and let marinade for a few minutes.Step 2
Line a sheet pan with non-stick foil. Spread Naked CHKN in an even layer and broil 4-6 min or until lightly charred in places, set aside.Step 3
Make the Greek salad: Combine the cucumber, red onion, tomatoes, herbs, olives, feta & garlic. Add the olive oil, red wine vinegar and season with salt and pepper to taste. Toss to combine and let sit for a few minutes.Step 4
Heat a skillet over medium heat and add the pitas, flipping until both sides are warm and they begin to puff slightly.Step 5
Remove from heat, slice in half, add CHKN, then top with the salad. Serve immediately & enjoy!Print Recipe
CHKN Fried Rice
Servings: 2
Cook + Prep Time: 30 minutes
Ingredients
1 c jasmine rice
1 tsp butter
2 Tbsp extra-virgin olive oil
1 small onion, diced
2 cloves garlic, chopped
½ c red bell pepper, diced
½ c broccoli florets, diced
2 carrots, peeled and diced
½ c red cabbage, chopped
1 egg, beaten
2 Tbsp soy sauce
Added yumminess...
an extra boost of flavor with a drizzle of siracha and a dry white wine or rose’!
Instructions
Step 1
Bring 1 ½ cups water to a boil in a medium saucepan. Stir in the rice, butter and salt; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Spread on cookie sheet, and refrigerate immediately to cool down.Step 2
Preheat a large skillet or wok to medium heat. Add oil in the bottom. Add onion, garlic, red bell pepper, broccoli, carrots and cabbage and fry until tender.Step 3
Slide the vegetables to the side and pour the beaten egg onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the egg with the vegetable mix.Step 4
Add the rice and Zen CHKN Not Chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice, CHKN and veggie mixture until heated through and combined.Print Recipe
St Louis BBQ CHKN Salad
Servings: 2
Cook + Prep Time: 30 minutes
Ingredients
1 Tbsp smoked paprika
2 tsp brown sugar
1 tsp celery salt
1 tsp garlic powder
1 tsp dry mustard
½ tsp black pepper
1 ½ tsp salt
1 Tbsp extra virgin olive oil
Salad + Toppings
6 c chopped romaine lettuce1 Roma tomato, diced
¾ c thawed frozen corn kernels
¾ c canned black beans, drained and rinsed
1 avocado sliced
¼ c crumbled feta or goat cheese
¼ c of your favorite dressing
¼ c tortilla strips
BBQ Sauce
Added yumminess...
an extra boost of crunch with some crushed tortilla chips!
Instructions
Step 1
In a small bowl, combine paprika, brown sugar, celery, salt, garlic powder, mustard, pepper and salt. LIGHTLY dust over Naked CHKN not Chicken.Step 2
Heat 12-inch skillet over medium heat. Add 1 tablespoon extra virgin olive oil and add seasoned Naked CHKN to heated pan and stir fry for 3 minutes.Step 3
In large bowl, layer lettuce, CHKN and all toppings, drizzle with your favorite dressing and top with tortilla strips and a drizzle of BBQ sauce.Print Recipe
CHKN Burrito
Servings: 2
Cook + Prep Time: 30 minutes
Ingredients
2 large flour tortillas
½ c cooked black beans drained and rinsed
½ c cooked corn, frozen or canned
½ c cooked white or brown rice
2 medium limes cut into wedges
1 c shredded Cheddar cheese
Pico de Gallo
4 medium plum tomatoes diced2 medium jalapeno peppers deseeded and deveined, diced
1/2 medium onion diced
1 clove garlic minced
2 Tbsp fresh cilantro chopped
zest and juice of 1 lime
salt and pepper to taste
Added yumminess...
an extra boost of flavor with a dash of hot sauce and wash it down with an ice-cold beer!
Instructions
Step 1
Add all pico de gallo ingredients to a medium bowl and stir together until well-combined.Step 2
Heat a large skillet over medium heat. Add each of the tortillas to the skillet and heat them for about 1 minute per side. Remove the tortillas and begin assembling the chicken burritos.Step 3
Place each tortilla on a plate and arrange about ½ of the Fiesta CHKN Not Chicken onto the tortilla top with beans, corn, pico de gallo, rice, a squeeze of fresh lime juice, and cheddar cheese.Step 4
Place each tortilla on a plate and arrange about ½ of the Fiesta CHKN onto the tortilla then top with beans, corn, pico de gallo, rice, a squeeze of fresh lime juice, and cheddar cheese.Step 5
Roll the burrito and serve with extra pico de gallo on the side!Print Recipe
CHKN Quesadilla
Servings: 2
Cook + Prep Time: 30 minutes
Ingredients
2 large flour tortillas
2 c shredded jack cheese
Pico de Gallo
4 medium plum tomatoes diced2 medium jalapeno peppers deseeded and deveined, diced
1/2 medium onion diced
1 clove garlic minced
2 Tbsp fresh cilantro chopped
zest and juice of 1 lime
salt and pepper to taste
Added yumminess...
an extra boost of flavor by adding sour cream and fresh carrot and celery sticks.
Instructions
Step 1
Add all pico de gallo ingredients to a medium bowl and stir together until well-combined.Step 2
Heat a large skillet over medium heat. Add each of the tortillas to the skillet and heat them for about 1 minute per side.Step 3
Sprinkle ¼ of the cheese on half of the tortilla and top with Fiesta CHKN Not Chicken, sprinkle ¼ more of the cheese on top and fold over.Step 4
Heat each side until cheese is melted and tortilla is crisp on each side.Print Recipe