RollinGreens CHIC’KEN Chopped Fajita Pupusa served with fresh Avocado Pico de Gallo, lettuce, and sour cream.

Serves 1 person

Ingredients

For the CHIC’KEN

• 1 Bag RollinGreens Chopped fajita CHIC’KEN
• 2 cups water
• 2 tbsp olive oil

For the Pupusa Mix

• 1 cup cooked tamale meal mix
• ½ cup warm water
• ¼ cup avocado oil
• 1 tsp oil

For the Avocado Pico

• 1 avocado
• ¼ onion
• 1 tomato
• 1 clove garlic
• Juice of 1 lime
• 1/8 tsp sea salt
• 3 sprigs cilantro

For the Toppings

• ¼ cup shredded iceberg lettuce
• ¼ cup sour cream

Instructions

1. For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed.
4. For the pupusa mix, in a large mixing bowl, add all ingredients labeled pupusa mix and stir.
5. Cover bowl with towel or cellophane for five minutes.
6. 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.
7. For the avocado Pico de Gallo, 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.
8. 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 pupusa with Avocado Pico.
9. Cut the lettuce and finish the dish by placing lettuce and sour cream on top.

-Enjoy Chef Ko