Level : 3 peppers
Serving size : 4 persons
Time: 5 hours
-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
-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.