Chicken Tortilla Stack

Serves 4

You will need:

• 2 tablespoons olive oil
• 1.5 pounds boneless skinless chicken breasts (about 2 cups)
• kosher salt and pepper
• 2 jalapenos, diced, divided
• 1/2 onion, diced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• juice of 1/2 lime
• 1 (14.5 ounce) can of blank beans, drained
• 1 handful cilantro, chopped
• 1-2 tablespoons vegetable oil
• 8 white corn tortillas
• About 1/2 cup guacamole (I made my own but you can use store bought)
• 1 cup shredded Mexican cheese blend
• fresh salsa and sour cream for garnish if desired

1. Heat olive oil in a skillet. Season both sides of the chicken with salt and pepper. Cook 15 minutes or until cooked through. Remove. Reserve pan drippings. Allow to cool for several minutes. Shred.
2. In the same pan that you cooked the chicken, add onion and 1/2 of the jalapenos. Cook 3 minutes or until slightly softened. (Note: If you’re using left over chicken, heat 2 tablespoons of olive oil in the pan before adding your onion and jalapeno.)
3. Return the shredded chicken to the pan. Stir in cumin, chili powder, lime juice, black beans and cilantro. Cook until beans are warmed through.
4. Turn on your oven broiler.
5. Heat a tablespoon canola oil in a small skillet over medium high heat. When hot, fry corn tortillas until they start to brown, about 2 minutes per side. Transfer to paper towel lined plate. Repeat until all are fried.
6. To assemble: Using two corn tortillas per stack, place chicken mixture on top of one tortilla. Spread about 1 tablespoon of guacamole on top. Place other tortilla on top. Sprinkle with shredded cheese and some of the remaining diced jalapeno. Broil until the cheese melts, about 2 minutes. Garnish with sour cream and salsa if desired. Serve.

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