Cookin' With Leo
Spicy Tex-Mex Grilled Chicken
It has been so long since I last saw my Dear Sweet Italian
Fairy Godmother that I am forced to DIY. Well, that is’ do it
yourself’ for all you’ns what ain’t up on them internet Initial
things. Anyway, she is probably spending her summer time with
Aztec Annie down where the Agave grows, wherever. .Maybe she’ll
flutter in by the time the fall football games star with some fancy
fixsin’ for the game watchers, whatever. In any event, I am forced
to fall back on my vast knowledge of all things having to do with
pleasant cooking experiences, whichever. So, here is some good
Tex-Mex cooking brought to you as only Leo does it, however.
We’ll just call this Spicy Tex-Mex Grilled Chicken
Breasts, in case you come up with a better name for this
luscious item, well then just tell me what you called it.
Here is what you need:
- First go light the grill and warm it up.
- 2 teaspoons ground cumin
- 1 to 2 teaspoons chipotle chile powder (test this yourself
before you get carried away. 1 teaspoon may be right for you and
- 2 teaspoons may be too hot for my Yankee Pals)
- 1 teaspoon garlic powder
- 4 boneless, skinless, chicken breast halves
- 1 avocado, diced up
- ½ cup salsa, (mild, medium, or hot. Your choice)
- ¼ cup chopped cilantro
And here is how you do it:
In a small bowl stir together the cumin, chili
powder and garlic powder. Sprinkle that over both sides of the
chicken breasts. Coat them with some nonstick cooking spray.
Place on grill oover medium heat and cover grill. In about 7 to 10
minutes they should be done, turning once, and making sure they are
no longer pink in the center. Meanwhile in another bown stir
together the avocado, salsa, and cilantro. Serve the Chicken
topped with the salsa mix.
Ya’ll have fun now, Ya'Heah.