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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season chicken thighs with the garlic salt and pepper, and cook on the grill until cooked through (about 5-7 minutes per side on medium heat with the lid closed. However, all grills are different, so check frequently). Allow chicken to rest for 5 minutes, then dice into bite-sized chunks. | 2. Put the can of beans into a pot and cook until heated through. Drain and rinse beans; set aside. | 3. Heat a large griddle over medium heat. Place tortillas on the griddle (making sure not to overlap), and sprinkle with cheese, a spoonful of pinto beans, and some of the chicken pieces. When the tortilla is warmed through and the cheese has melted, remove from the griddle and top with an avocado slice, some cabbage salsa and a squeeze of lime juice. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1 1/2	1/2	boneless skinless	2989.8	5.367999999999999	65.0961	300.5428
corn tortilla	10 -12			-	-	-	-
cheese	2	cups	shredded	953.1	6.318	57.78	77.598
pinto bean	1	can	heated rinsed drained	-	-	-	-
avocado	2		halved sliced	-	-	-	-
lime	2		sliced	-	-	-	-
salsa				-	-	-	-
garlic salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.