Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Hands-On Time
20 Mins
Total Time
42 Mins
Yield
Makes 4 to 6 servings

Easy side: Combine 2 (20.5-oz.) cans refried black beans, 1/2 (8-oz.) package whipped chive-flavored cream cheese, and 1/2 tsp. ground cumin in a 2-qt. baking dish. Top with 2 Tbsp. finely chopped red onion and 1 cup crumbled queso fresco (fresh Mexican cheese). Bake at 450° for 20 to 30 minutes or until cheese melts.

How to Make It

Step 1

Preheat grill to 300° to 350° (medium) heat. Combine first 3 ingredients in a zip-top plastic freezer bag; add chicken, turning to coat. Seal and chill 10 minutes, turning once.

Step 2

Meanwhile, combine salsa and next 3 ingredients. Cover and chill until ready to serve.

Step 3

Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve in flour tortillas with mango salsa and desired toppings.

Step 4

Note: We tested with McCormick's Grill Mates Montreal Chicken Seasoning.

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