All, Recipes

Chicken Tortilla Bowls with Jalapeño Sour Cream from Breakstone's

Bridget Maloney

Ingredients:

  • 12 mini white flour tortillas (5 inch)
  • 1/2 cup charred corn (approx. 1 corn cob)
  • 1/4 cup tomatillos, finely chopped
  • 1/4 cup avocado, finely chopped
  • 2 Tbsp. red onion, finely chopped
  • 1 Tbsp. fresh cilantro, chopped
  • 2 Tbsp. pickled jalapeno, finely chopped, divided
  • 1 Tbsp. lime juice
  • 1/2 cup BREAKSTONE’S Sour Cream
  • 1 cup shredded cooked chicken

Directions:

  1. Heat oven to 400°F.
  2. Press tortillas into 12 muffin pan cups sprayed with cooking spray, creating a flat bottom and fluted edges. Bake 6 to 9 min. or until golden brown.
  3. Meanwhile, combine corn, tomatillos, avocado, red onion, cilantro, half of the pickled jalapeno, and lime juice in a medium bowl. Reserve.
  4. Combine sour cream and remaining pickled jalapeno in a small bowl.
  5. Remove baked tortillas from oven and cool. Fill evenly with chicken, reserved corn salsa and sour cream.
  6. SPECIAL EXTRA: Garnish with fresh chopped cilantro. Serve with your favorite salsa.
  7. MAKE IT EASY: If tortillas puff up during baking, prick with a small sharp knife to deflate.