Tex-Mex Bowl

Name: Tex-Mex Bowl
Prep time: PTM
Total time: PTM
Yield: 4
Ingredients: 1 x 135ml bottle of Bull’s-Eye Louisiana-Style Chipotle Hot Sauce; 300g mixed coloured cherry tomatoes, halved; 1 cup coriander leaves; 4 good handfuls of corn chips; ; For the chicken; 500g Chicken tenderloins; 1 tsp salt; 1/2 tsp pepper; 1 tbsp olive oil; ; For the bean mix; 400g tin of Mexican beans (mix of pinto, black and red kidney beans); 1 chorizo, chopped into pieces; 1 tbsp Maple syrup; Pinch of salt and pepper; 1 tsp olive oil; ; For the creamy corn; 4 corn cobs, kernels removed; Juice of 1 lime; 200ml sour cream; 1 cup Manchego cheese, grated; Pinch of salt and pepper; 1 tsp olive oil

Using Bull’s-Eye Louisiana-Style Chipotle Hot Sauce. Hitting 10k on the Scoville heat meter, it’s just enough for a nice little hum but leaving the cajun, spice flavour at the forefront of your tastebuds.

INGREDIENTS

1 x 135ml bottle of Bull’s-Eye Louisiana-Style Chipotle Hot Sauce

300g mixed coloured cherry tomatoes, halved

1 cup coriander leaves

4 good handfuls of corn chips

For the chicken

500g Chicken tenderloins

1 tsp salt

1/2 tsp pepper

1 tbsp olive oil

For the bean mix

400g tin of Mexican beans (mix of pinto, black and red kidney beans)

1 chorizo, chopped into pieces

1 tbsp Maple syrup

Pinch of salt and pepper

1 tsp olive oil

For the creamy corn

4 corn cobs, kernels removed

Juice of 1 lime

200ml sour cream

1 cup Manchego cheese, grated

Pinch of salt and pepper

1 tsp olive oil

Method

In a bowl, coat the chicken tenderloins with salt, pepper and 1/3 of the bottle of Bull’s-Eye Louisiana-Style Chipotle Hot Sauce.. Toss to combine. Cover with cling wrap and allow to marinate in the fridge for at least 30 minutes. This will give you time to prepare the rest of the dish!
In a small bowl, add sour cream, lime juice, pinch of salt and pepper and another 1/3 of the Bull’s-Eye Louisiana-Style Chipotle Hot Sauce. Mix to combine.
Over medium-high heat, add the olive oil and fry chorizo for a couple of minutes until starting to brown. Add the beans, pinch of salt and pepper, another 1/3 of the bottle of Bull’s-Eye Louisiana-Style Chipotle Hot Sauce, maple syrup and cook stirring for a couple of minutes until the beans have heated through. Remove and set aside.
Using the same pan, add the olive oil and corn and cook until starting to brown. Add 1/2 of the creamy sauce mix (save the other half for dipping) cheese, salt and pepper. Cook stirring until the cheese has melted and the sauce has thickened.
Remove chicken tenderloins from the fridge and in a clean pan, add olive oil and cook over medium heat for a few minutes either side until the chicken is caramelised and cooked through. Slice into pieces.
To build your bowl, add a good spoonful of the corn, the bean mix, chopped tomatoes, coriander, chicken and corn chips. Finish with a dollop of the creamy sauce for extra flavour!

DOWNLOAD PDF

VIEW WEBSITE

Tex-Mex Bowl

You may also like…

Greek Beef Burger

Beef Meatball and Mushroom Pizza

Prosciutto wrapped Chicken with Pepperberry Chèvre