RollinGreens CHIC’KEN Chopped Fajita Pupusa served with fresh Avocado Pico lettuce, and sour cream.
Ingredients
Serves: 1 person
For the CHIC’KEN
- 1 Bag RollinGreens Chopped fajita CHIC’KEN
- 2 cups water (Chopped fajita CHIC’KEN)
- 2 tbsp olive oil (Chopped fajita CHIC’KEN)
For the Pupusa Mix
- 1 cup cooked tamale meal mix (pupusa mix)
- ½ cup warm water (pupusa mix)
- ¼ cup avocado oil (pupusa mix)
- 1 tsp oil
For the Avocado Pico
- 1 avocado (Avocado Pico)
- ¼ onion (Avocado Pico)
- 1 tomato (Avocado Pico)
- 1 clove garlic (Avocado Pico)
- Juice of 1 lime (Avocado Pico)
- 1/8 tsp. sea salt (Avocado Pico)
- 3 sprigs cilantro (Avocado Pico)
For the Toppings
- ¼ cup shredded iceberg lettuce
- ¼ cup sour cream
Instructions
Preparation:
- Add 2 cups water to a medium pot.
- Add olive oil to water.
- Bring to boil, once boiling, reduce heat to medium low and tear off the top of the CHIC’KEN pack and add contents. Stir well.
- Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
- In a large mixing bowl, add all ingredients labeled pupusa mix and stir.
- Cover bowl with towel or cellophane for five minutes.
- Take ¼ cup of rehydrated pupusa mix and spread thin in a circle. Place ¼ cup of cooked CHIC’KEN into the middle and take another ¼ cup of rehydrated pupusa mix and spread on top.
- In a small mixing bowl add juice of 1 lime, salt, chopped garlic, diced onion, diced tomatoes, diced avocado and chopped cilantro and mix. Cover until serving.
- In a skillet, heat to medium and add oil. Place pupusa into skillet and cook on each side for 3-5 minutes.
- Once pupusa is finished cooking, place on a serving plate.
- Top the pupusa with Avocado Pico.
- Wash and cut the lettuce and finish the dish by placing lettuce and sour cream on top.
-Enjoy Chef Ko