Greg Mueller
recteq chefGreen Chicken Chili Frito Bake
A savory, one-skillet chicken chili cooked on the recteq and finished with melty jalapeño cheese and crunchy Fritos.
15 min
Prep Time45 min
Cook TimeBeginner
Difficulty0
LikesInstructions
- Step 1: Preheat recteq to 400℉ with a cast iron skillet or Dutch Oven.
- Step 2: Dice up the chicken thighs, add to the preheated skillet/Dutch Oven and cooked for 6-7 minutes until cooked through.
- Step 3: Add the chopped onion, bell pepper, corn, green chilis, Ray's Loco Gringo, and cumin. Allow the mixture to sauté for 6-7 minutes until the vegetables are softened. Add the chicken stock and cilantro, stir. Allow the mixture to simmer for 20 minutes.
- Step 4: Add the drained beans and stir. Top the mixture with the Frito Jalapeño Cheese and Fritos in an even layer. Allow an additional 10 minutes to slightly toast the Fritos Corn Chips.
- Step 5: To serve, scoop into a bowl, top with sliced avocado or guacamole, and a squeeze of lime. Serve with additional Fritos Corn Chips.
Serving Size
Ingredients
- 3 pound(s) Boneless & Skinless Chicken Thighs, diced medium
- 2 tablespoon(s) Olive Oil
- 1 cup(s) Yellow Onion, diced medium
- 1 cup(s) Bell Pepper, diced medium
- 1 cup(s) Yellow Corn
- 1 cup(s) Green Chilis, chopped
- 1 tablespoon(s) Ray's Loco Gringo Rub
- 1 tablespoon(s) Cumin
- 3 cup(s) Chicken Stock
- 1/2 cup(s) Cilantro, chopped coarse
- 2 Cannellini Beans (15oz can)
- 2 Frito Jalapeño Cheese, cans
- 3 cup(s) Fritos Corn Chips
- 2 Limes
- 1 cup(s) Avocado (or Guacamole)
Tools Needed
Chef Pairings
Spoon into bowls and finish with avocado, a squeeze of lime, and extra Fritos for dipping.