Here comes the shredded chicken {click here to learn how I get my shredded chicken}
Throw that in there too- stir it around gently and let simmer till warmed through; about another 3-4 minutes.
Did you think we were done?? {I knew I should have grabbed a bigger pan!}
Just before serving, toss in the delicious crumbled bacon, and chopped cilantro.
{I couldn’t resist}
Because I love cheese….
Crumble up a little bit lot of Queso FrescoĀ cheese, and enjoy!
Ok, just breathe…
I know that was a lot to handle.
I wrote it down.
You can copy my notes…
"Sufferinā Mexi-tash"
Ingredients
- 2-3 strips of bacon
- 2 ears of corn, kernels removed
- 1/2 cup red onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 14 oz can black beans, rinsed and drained
- 1 cup grape tomatoes, halved
- 1 cup chicken, cooked and shredded
- 1/2 cup cilantro, chopped
- 1/4 cup Queso Fresco, crumbled
Instructions
- Cook bacon in large pan over med-high heat. Once crisp, remove from pan (leave drippings in pan)and crumble (set aside).Ā
- Saute corn, onion, and garlic in bacon drippings for 4 minutes, or until corn is golden. Add beans, tomatoes, jalapeno, and chicken.
- Stir and let simmer till warmed through; about another 3-4 minutes. Just before serving toss in crumbled bacon and cilantro.
- Top with Queso Fresco to serve.
Nutrition
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