YIELD: 8 servings
2 lbs. prepared mesquite chicken strips, fullycooked and unbreaded
1 1/2 cups prepared mesquite-fla vored BBQ sauce
1 1/2 cups prepared chili sauce
1 cup fresh lime juice
1 cup canned, mild green chiles, chopped
1 cup canned black beans, rinsed and drained
2 Tbsps. dark chili powder
1 tsp. cumin, ground
16 each Texas toast slices, toasted
16 each cooked bacon slices, crisp
1/2 cup onions, chopped
8 each cheese slices, each cut into 2 triangles
16 each canned pepperoncini, drained
8 fresh parsley sprigs
1. Combine first 8 ingredients (chicken through cumin) in a saucepan or stockpot and mix thoroughly. Cover and bring to a boil over medium heat. Reduce heat and simmer for 2 to 4 minutes or until flavors are blended. Keep warm above 140°F.
2. To assemble each serving: Shingle 2 slices of toast on plate. Top with 2 slices of bacon and 1 cup chicken mixture. Sprinkle with 1 Tbsp. onions and top with 2 cheese triangles. Garnish plate with 2 pepperoncini and 1 sprig parsley.
Recipe and photo from Tyson Foods, Inc.
