2 tsp hatch chili powder (mix of mild and hot to taste)
1 tsp Mexene
1 tsp dried jalapeno powder
2 tsp salt
1 tsp MSG
black papper
2 tbsp olive oil
1 tbsp butter
1 large onion, diced
5 cloves garlic, minced
1 (15 ounce) can diced tomatoes
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained (not rinsed)
1 (4.5 ounce) can green chilies
1 tsp ground cumin
salt to taste
1 tsp lime juice
1 1/2 cups Mexican cheese mix
cilantro (garnish, optional)
Recipe
Mix dry rub, and apply generously on chicken thighs
On a skillet, heat butter and olive oil, then sear chicken for 3-5 minutes, until golden brown and nearly, but not fully cooked through
Remove chicken from the skillet, add onions and cook for 5-8 minutes, until lightly browned. Add garlic, and cook for 1 minute.
Add tomatoes, corn, black beans, green chilis, lime juice, and cook until heated through, about 5 minutes
Return chicken to the skillet, scooping some of the bean mixture on top of it. Top with shredded cheese, cook on medium-low until cheese is melted & chicken cooked through.