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Level : 3 peppers

Serving size : 4 persons

Time: 5 hours

Ingredients:

-4 chicken breasts

-350 ml of Firebarns chicken sides

-1/4 cup of EL PASO spices

-5 slices of bacon, cooked and crumbled

-1 tbsp. flour

-1 tbsp. butter

-355 ml of Mexican beer

-1 can of Velvita cheese (453 g.)

-1 cup grated sharp cheddar cheese

-1 tbsp. Firebarns ORIGINAL

-4 tbsp. guacamole (see recipe)

-4 tbsp. Pico de Gallo (see recipe)

-1 kg of breakfast potatoes (Tater Tots)

-Cilantro for garnish

Preparation:

-Sprinkle chicken breasts with EL PASO spices, in a foil dish add chicken and rib sauce and chicken breasts. Cover with aluminum foil and cook indirectly on the BBQ or in the oven at 350F for about 4 hours or until chicken is cooked through and flakes easily.

-In a saucepan over medium-high heat, melt butter with flour. Add beer and bring to a boil. Stir in velvita cheese and mix well until melted, then add grated cheese and Firebarns Original sauce. Mix well until smooth, remove from heat and set aside.

-On a baking sheet, bake Tater Tots until crisp. (About 25 minutes, turning halfway through).

-Pour cheese sauce over Tater Tots, add shredded chicken, bacon, 1 tbsp. Guacamole, 1 tbsp. pico de gallo and sprinkle with chopped cilantro before serving.

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