4 Boneless, Skinless Chicken Thighs, Diced Small
3 Tablespoons Pro Seasoning Java BBQ Rub
2 cups Corn, Fresh or Frozen
1 cup Cilantro, Chopped
½ Yellow Onion, sliced
1 Small Can Diced Green Chilis
¼ cup Red Wine Vinegar
1/3 cup Olive Oil, plus 3 Tablespoons for cooking chicken
1 teaspoon Pro Seasoning All Purpose
1 cup Queso Fresco, Crumbled
8, 6 Inch Corn Tortillas
Method of prep:
Dry rub the Pro Java BBQ rub on the chicken, coating evenly. You can do this overnight for maximum flavor. Blanch the corn in boiling water for 30 seconds to 1 minute. Strain corn and allow to cool thoroughly. In a medium sized mixing bowl, mix together 1/3 cup olive oil, vinegar, Pro Seasoning All Purpose, and ½ cup cilantro. Next, mix in the onions, chilis and cooled corn, making sure the corn mixture is thoroughly dressed. Refrigerate corn mixture until you’re ready to plate.
Preheat a sauté pan over medium heat. Spray with cooking spray and cook the tortillas until a little color is achieved. Set aside for plating. In the same pan, add 3 Tablespoons olive oil and cook chicken over medium-high heat. Chicken is cooked when it reaches an internal temperature of 165 degrees F.
To assemble, place 2 tortillas on a plate. Add chicken, then corn mixture, then a small amount of cilantro and top with queso fresco. Enjoy!