Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
1
package Mission Yellow Corn Tortillas -
½
cup Vegetable oil -
4
Chicken breasts, cooked & shredded -
1
can Corn -
1
can Blackeye peas -
1
can Black beans -
½
cup Cherry tomatoes, quartered -
½
Red bell pepper, diced -
½
Green bell pepper, diced -
1
Red onion, diced -
¼
cup Olive oil -
¼
cup Lime juice, freshly squeezed -
¼
cup Cilantro -
1
Tbsp Honey -
1
tsp Chili powder -
Salt & pepper
INSTRUCTIONS
-
Step 1
Place the corn, blackeye peas, black beans, cherry tomatoes, bell peppers, onion and cilantro together in a bowl; mix to combine.
-
Step 2
In a separate bowl, whisk together olive oil, lime juice, honey, chili powder and salt and pepper.
-
Step 3
Pour the dressing over the mix, cover and place the Cowboy Caviar in the fridge.
-
Step 4
Place 1/2 cup vegetable oil in a sauté pan and heat on low, gradually increasing the heat over time to medium high. To test the oil, place a drop of water in the center and if it pops, the oil is ready. Use tongs to place a single Mission Yellow Corn Tortilla in the oil, allowing it to fry for 15-20 seconds per side (depending on how hot your oil is it may be more or less).
-
Step 5
Top the deep fried tortilla with the shredded chicken, followed by the Cowboy Caviar.