Thick Brush Stroke

Chori Pollo

1. Combine the oregano, garlic powder, cumin, onion powder, and chipotle/chile powder in a small bowl. 2. Sprinkle the chicken tenderloins with the spice mixture, rub it in, and set aside.

3. Heat a small saucepan over medium heat. Add the milk and the white American cheese. Stir occasionally until the cheese is fully melted and incorporated, then reduce heat to low.

4. Heat a large skillet (preferably cast-iron) over medium-high heat. Once hot, add the chorizo. Use a spatula to break it apart and cook for 5-minutes. Use a slotted spoon to transfer the chorizo to a bowl for later.

5. Deglaze the skillet by adding the lime juice. Scrape all the stuck-on bits using a spatula (if using a cast-iron skillet make sure the spatula is not metal). Next, add the chicken in a single layer and cook for 2-3 minutes until browned then flip and cook another 2-3 minutes until browned and cooked through to 165 degrees.

6. Remove from heat and top with the cooked chorizo followed by the cheese sauce. Serve warm with warmed tortillas and your choice of sides.

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"This was just delicious!!! The kids and I LOVED it!! Perfect for a quick weeknight meal."