Step 1: Ingredients
Tomato, Chopped - 1 cup to 1 1/2 cup as desired
Red Onion, Chopped - 1 Cup
Green Bell Pepper, Chopped - 1 Cup
Emerils Southwest Seasoning - 1/4 TSP or to taste
If you can't find it in the store then here is the link to his recipe for it at Food Network:
Chips - 12 ounces or about half of a 24 ounce bag (282 grams)
Chunky Salsa - 12 ounces or about half of a 24 ounce jar
Sharp Cheddar, Shredded - 2 to 3 handfuls or more if you like.
Crushed Red Pepper - a hearty pinch (optional garnish)
Chicken, 2 breasts or 1 pound (453 grams) cut into bite sized pieces
Pickled Sliced Jalepeno's, as desired for optional topping
Cilantro, about 1/2 tsp dried or to taste
Pepperjack Cheese - 4 ounces (113 grams)
Black Beans - 1 can (425 grams) drained well
Black Olives, slided- 1 can (63 grams)
Taco Seasoning - 1 packet, (28 grams)
Olive Oil - 1 to 2 TBSP
Water - 2/3 cup (5 oz)
Avocado - 1 whole
Sea Salt - 1/4 TSP or to taste
Cayenne Pepper - 1/8 TSP
Cumin - 1/8 TSP
Cilantro - 1/2 TSP
Lime Juice - 1 TSP or to taste
Garlic (finely chopped) - 1 clove
Sour Cream can be added as a Garnish as well
Step 2: Making the Veggies Sweat
Add the onion and green bell pepper, tossing to coat, and stir occasionally allowing vegetables to sweat.
Although a little more time consuming, this creates a more even heat and texture.
They're done when tender and begin to color.
Step 3: Toss the Chicken
Turn the heat to Medium-High, to keep the temperature even, and cook until chicken is white through.
Add the package of taco seasoning and if desired the 1/4 tsp Emeril's Southwest Seasoning Mix for that extra kick. Stir to fully coat the chicken mixture.
Then pour in the 2/3 cup of water, stirring well.
Now would be a good time to Preheat the oven to 375 degrees farenheit. (190 celcius).
Allow the mixture to cook while down, while stirring, until the liquid is mostly absorbed, and starting to resemble a thin syrup. This concentrates the flavor, and allows the chicken to absorb some of the spice. Singing while stirring - (optional)
Step 4: Putting It All Together
Add in the Black beans (don't forget to drain them)
Add in the chicken veggie mix
Add in the salsa.
Toss the mixture together either with large spoons, your hands, or by tossing the bowl so the contents flip-stir themselves, until evenly coated.
Step 5: Into the Oven With You!
Pour the Mix onto the baking pan evenly.
Sprinkle Cilantro on to to taste.
Sprinkle Red pepper on top to taste.
Top with olives and jalapeños (she likes olives, I don't so they stay on her half. However we both like Jalapeños)
Sprinkle the tomatoes on top.
Apply 2 to 3 handfuls of Cheddar Cheese
Add on 4 ounces of Pepperjack cheese
extra sprinkles of cilantro on top (cuz it's pretty and tasty)
Now cast it into the oven and watch the time (should be about 10 - 15 minutes but of course this will vary by oven)
Checking periodically for browning. Remove the minute you see brown otherwise it can burn before you can say spit spot.
Step 6: Mmmm Guacamole
Use a knife to score a line all the way around the avocado, slicing downwards until you hit the pit then continuing the cut all the way around.
Holding each half, twist to open. The pit will stick to one half.
Wielding your handy spoon carefully work it around the pit to extract it.
Next rip the flesh from the avocado once more using your handy spoon
Smash the avocado with a fork until creamy
1 clove of garlic (finely chopped)
1/4 TSP sea salt
1/8 TSP Cayenne pepper
1/8 TSP Cumin
1/2 TSP Cilantro
1 TSP lime juice or to taste
Mix well with a fork, and you're done.
Step 7: It's Hot!
Serve with the Guacamole and sour cream on the side.