I grew up in south Texas where Tex Mex was a major food group. If you grew up under similar circumstances, you will definitely appreciate what I’m talking about.
In fact, I never had a grilled cheese sandwich until I was out of high school… but I definitely had lots of quesadillas.
Chicken breasts, boneless and skinless, form the base of the delicate but entrancing flavors in this dish.
Mild yet memorable, this Mexican-inspired dish doesn’t need any adjustment to become gluten-free — like many Mexican combinations, it already is that. More than being gluten-free, there are also the heart-healthy benefits of the avocado and tomato, such as fiber, potassium, vitamins (A, C, E and K, B-vitamins and folic acid, just to name a few).
From a Texas Hill Country town founded by German immigrants comes the best chili I know — adapted from my Oma, although she would have used at least twice as much chili powder, or sometimes she added one or more chili petines (pequins) to the pot.