Loaded Cinco De Mayo Nacho’s 🌯🍻🇲🇽

🍚 Cilantro Lime Rice

- 1 1/2 cup basmati rice

- 1 1/2 cup water

- 1 tsp salt

- 1 tbsp butter

*cook for 15 mins

- juice of half a lime and lemon

- 1/2 cup cilantro roughly chopped

🧀 Spicy Queso

- Taco Bell Mild Queso

- 1/2 milk

- jalapeno chihuahua cheese

- 1 tbsp adobo sauce from the can

🌶️Pickeled jalapeno & Onion 🧅

- four jalapenos

- two serranos

- one red onion

- 1 garlic clove

- 2/3 cup white vinegar

- 1/3 cup ACV

- 1 tbsp salt

- 1/3 cup sugar or substitute equal parts monk fruit sweetener (I did half Kane sugar and half MFS)

🍗 Chicken Marinade:

1. In a blender or food processor, combine the chipotle peppers in adobo sauce, cumin, pepper, salt, chopped garlic, honey, lime juice, and olive oil or avocado oil.

2. Blend until smooth and well combined.

3. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it, making sure the chicken is well coated.

4. Marinate the chicken in the refrigerator for at least 30 minutes, or up to overnight, to allow the flavors to develop.

5. Grill or bake the chicken until cooked through, then slice and serve.

🍚 Cilantro Lime Rice:

1. Rinse the basmati rice under cold water until the water runs clear.

2. In a medium saucepan, combine the rinsed rice, water, salt, and butter.

3. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the saucepan with a lid.

4. Cook the rice for 15 minutes, or until all the water is absorbed and the rice is tender.

5. Fluff the cooked rice with a fork, then stir in the lime juice and lemon juice, and chopped cilantro.

🧀 Spicy Queso:

1. In a small saucepan, heat the Taco Bell Mild Queso and milk over medium heat, stirring frequently, until the queso is smooth and heated through.

2. Stir in the jalapeno chihuahua cheese and adobo sauce, continuing to stir until the cheese is melted and the queso is creamy and spicy.

🌶️ Pickled Jalapeno & Onion:

1. Slice the jalapenos, serranos, and red onion into thin rounds or strips, and thinly slice the garlic clove.

2. In a small saucepan, combine the white vinegar, apple cider vinegar, salt, and sugar or monk fruit sweetener. Bring the mixture to a boil over medium heat, stirring until the salt and sugar are dissolved.

3. Remove the saucepan from the heat and let the pickling liquid cool slightly.

4. Place the sliced jalapenos, serranos, red onion, and garlic in a clean glass jar or container.

5. Pour the warm pickling liquid over the vegetables, ensuring they are completely submerged.

6. Let the pickled jalapenos and onions cool to room temperature, then cover the jar or container and refrigerate for at least 1 hour, or up to a week before serving.

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#DeliciousDinner #HomeChef