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Tender shredded chicken, roasted tomatillo and jalapeño salsa, cilantro-lime crema, and poached egg topped with shredded cheese and sliced avocado.
Recipe courtesy Chef James R. Patterson III, Corporate Executive Chef, Porters Neck Country Club
|1 quart||sour cream|
|¼ cup||lime Juice|
|2 Tablespoons||finely chopped cilantro|
|5 pounds||Tyson® Fully Cooked, 100% All Natural*, Boneless, Skinless, Low Sodium Pulled Chicken|
|1 gallon||roasted tomatillo salsa/salsa verde|
|48 (6-inch)||corn tortillas (cut into eighths and flash fried until crispy)|
|2 pounds||finely shredded Cheddar-Monterey Jack cheese blend|
|24||ripe avocados, medium dice|
In a food processor, blend the sour cream, lime juice, and cilantro. Divide the mixture between two piping bags.
In a medium stock pot, bring the chicken and salsa up to a strong simmer. Remove from heat.
Gently fold the tortilla chips into chicken mixture.
Divide chicken-tortilla mixture between two 2-inch hotel pans.
Gently layer the poached eggs evenly over the two pans.
Pipe the cilantro-lime crema over each pan.
Sprinkle half of the cheese over each pan.
Bake at 350 degrees F for 5 to 10 minutes, until cheese is melted.
Top each portion with diced avocado and serve.
This can be served as a lunch or dinner option by leaving off the eggs. Possibly serve with refried beans, seasoned black beans, elote, etc.; the possibilities are endless.
I had a version of this in the Dominican Republic on my honeymoon that has been a great memory for over 15 years. I can still recall the smell, the texture, the taste of that dish.
Salsa roja can be substituted for the roasted tomatillo salsa.
All-natural, minimally processed chicken with no artificial ingredients. *
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