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Nutrition Facts
Serving Size 387 g
(Approx. 6 Servings)
Amount Per Serving
Calories 760 Calories From Fat 480
% Daily Value*
Total Fat 53 g 82%
Saturated Fat 18 g 90%
Trans Fat 0.0 g
Cholesterol 150 mg 50%
Sodium 1800 mg 75%
Total Carbohydrate 32 g 11%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 39 g
Vitamin A 10% Iron 6%
Vitamin C 25% Calcium 50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Texas Fried Chicken with Queso
Prep Time
45 minutes
Cook Time
45 minutes
Total Time
1 h 30 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/2 cup(s) canola oil, for frying
1 cup(s) milk
1 Tbsp Adams Reserve Ranchero Seasoning
1/2 cup(s) all purpose flour
1 Lb thin sliced chicken breast
2 poblano peppers, roasted peeled and chopped
1 cup(s) avocado, diced
2 large ears of corn, roasted and kernels cut from cob
1 Tbsp green onions, thinly sliced
1 Tbsp lime juice
1 Culinary Cowgirls Lonestar Queso, heated
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Instructions

1
Heat oil in a large cast iron skillet on medium-high.
2
Meanwhile, set up 2 dredging stations. Place milk in a shallow bowl. Mix Ranchero Seasoning and flour in a second bowl.
3
Submerge chicken in milk a few minutes, remove, then gently shake off excess. Dredge in seasoned flour and shake off excess.
4
Place breaded chicken in hot oil. Cook several minutes per side then remove to a lined dish to drain. Season to taste with salt and pepper.
5
In a medium bowl, combine roasted poblanos, avocado, corn, green onions and lime juice. Mix and set aside.
6
Heat queso according to package directions.
7
To serve, place chicken on a plate, drizzle generously with queso then spoon poblano mixture over the top (or slice chicken and serve in tortillas).

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