Smoked Armadillo Eggs
Menu
An extension of Samantha and her wildly effervescent lifestyle, Go French Yourself features entertaining tips, recipes, stylist how-to’s, travel guides and stories of her every day life. A natural foodie by heart, but also a girl constantly on the go… she loves sharing easy practical recipes that anyone can make! Simple and delicious is the motto here.
BBQ Margarita Chicken:
¾ cup Head Country Bar-B-Q Sauce, The Original
2 tsp lime zest
2 tsp orange zest
1 lime, juiced
1 clove garlic, minced
1 jalapeno, seeded and finely diced
1 tsp cumin
½ tsp salt and black pepper, to taste
1½ lbs boneless skinless chicken breast
1 Tbsp olive oil
Sweet Jalapeno Salsa:
1 (14.5 oz) can fire roasted diced tomatoes, drained
¾ cup mango, finely diced
1 jalapeno, seeded and finely diced
½ cup fresh cilantro, chopped
1 tsp lime zest
1 tsp orange zest
1 lime, juiced
1 tsp salt
For serving:
2 avocados
¼ tsp garlic salt
¼ cup fresh cilantro
10 tostadas
2 oz cotija cheese, crumbed
Varies
Varies
1. Preheat grill to medium-high heat.
2. Meanwhile, prepare the chicken. In a medium bowl mix together the Head Country Bar-B-Q Sauce, lime zest, orange zest, lime juice, garlic, jalapeno, cumin, salt and pepper. In a second bowl combine the chicken, olive oil, and ¼ cup of the BBQ Margarita sauce; toss well.
3. Grill chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes; dice or shred and toss with remaining BBQ Sauce. Keep warm.
4. While the chicken is grilling, prepare the salsa by combining all of the ingredients in a small bowl; mix well.
5. Mash the avocado using the back side of a fork against the side of a small bowl. Add the garlic salt and cilantro; mix well.
6. To serve, spread avocado over each tostada before topping with prepared chicken and salsa. Finish with a pinch of cojita cheese and serve immediately.
