Chicken Cantina Bowl

Chicken Cantina Bowl

Ingredients:

  • 1 pouch Santiago® Refried Beans, prepared
  • 1 cup Sour cream or crema
  • 4 Tbsp Lime juice
  • 2½ lbs Chicken breast or thigh, cooked and diced
  • 3 each Corn (about 3 cups kernels)
  • ½ each Red onion, diced small (about 1 cup)
  • 1 bunch Cilantro, chopped
  • Salt and pepper

Instructions:

  1. Prepare beans according to package directions.
  2. Add sour cream and 2 tablespoons lime juice to beans. Hold warm.
  3. Roast corn over an open burner flame until charred but not burnt, rotating frequently, about 5 min. Cut corn off cob and put kernels into a large mixing bowl. (If using frozen kernels, place defrosted kernels on a baking sheet and roast at 400°F until browned, about 10 min.)
  4. Add diced red onion, cilantro and remaining lime juice to roasted corn and season with salt and pepper.
  5. Bowl assembly: In an individual serving bowl, add 1 cup crema-lime refried beans, ½ cup chicken, ⅓ cup roasted corn salsa and 1 teaspoon cilantro.