Preparation of Chicken Strips

Season chicken breasts with 2 tablespoons of chili powder and 1/2 teaspoon of salt and pepper and broil for 7 minutes on each side or until cooked. Cut into strips.

Pilgrim's Pride new Eat Well Stay Healthy chicken strips may be used if available.

• Coat cast iron frying pan with olive oil.
• Heat and place tortillas 2 to 3 at a time and sauté on one side then flip and sauté on the other side.
• Spread 3 tbsp Qaxaca shredded cheese on the top side of each tortilla.
• In a sauce pan, sauté chopped onions in 1 tablespoon of olive oil then add spinach leaves and sauté until wilted, season with salt and pepper and ½ tsp chili powder.
• Spread 2 tablespoons of the mixture on top of the tortilla.
• Place 2 tablespoons each of the tomatoes, poblano peppers, and cilantro on the tortilla. Add a generous amount of chicken strips. Add additional cheese if desired.
• Leave in pan on low heat until heated through and cheese has melted.
• Cover pan to speed up the heating process.
• Remove and serve with a dollop of sour cream and hot sauce or picante sauce.

Our recipe uses traditional gaucho flavoring of the meat and is served with a light and tasty pepper vinaigrette and coconut rice. Black beans make a nice side dish.

Serves 4-6

3 skewers Pilgrim's Pride Gaucho Grills chicken
¼ cup olive oil
1-½ teaspoon kosher salt
1 tablespoon crushed garlic
Salt and fresh ground pepper to taste

• Combine all ingredients except chicken and reserve 1/3 of mixture for later.
• Pour mixture over chicken on skewers and let stand for two hours in refrigerator.
• Prepare charcoal fire making sure the coals are white hot before placing the meat on the grill.
• Do not place chicken directly over the coals, but to the side using indirect heat.
• Roast slowly for about 30 minutes basting with them reserved mixture.
• Serve with vinaigrette and coconut rice and black beans.

Brazilian Vinaigrette Salsa is great with Pilgrim's Pride Gaucho Grills. It can be served on the side or on the chicken.

Pepper Vinaigrette Salsa

Yield: 3 cups

1 green bell pepper diced small
1 red bell pepper diced small
1 yellow bell pepper diced small
1 red onion diced small
2 tablespoons olive oil
¼ cup apple cider vinegar
Salt and fresh ground pepper to taste

Combine all ingredients in a mixing bowl and mix well. Allow to sit at least 1 hour before serving.

Brazilian Style White Rice or Coconut Rice

Serves 6

2 cups extra long grain white rice
2 cans Coconut milk or 4 cups water
1 teaspoon salt
1 tablespoon olive oil

• Heat oil in a medium pot and add dry rice.
• Sauté for three minutes or until grains are shiny.
• Add coconut milk or water with salt.
• Bring to boil and cover cooking over low heat until all liquid is absorbed and grains are tender.
• Remove cover and fluff rice with fork before serving.

1 pound ground turkey
1 package Cippolla onions (available at Wal-Mart)
¼ cup fine bread crumbs
2 tablespoons fresh parsley chopped
1 teaspoon Red pepper
½ teaspoon fresh ground black pepper
½ teaspoon onion salt
¼ teaspoon celery salt
¼ teaspoon garlic salt
¼ teaspoon oregano
1 egg lightly beaten
Parmesan cheese for topping

• Mix all ingredients together except onions.
• Hollow out the center of each onion and stuff with the mixture.
• Place on greased cookie sheet and bake at 450° for 8-10 minutes.
• Sprinkle with Parmesan cheese and serve.