Grilled Pollo Tapatio

Name: Grilled Pollo Tapatio
Total time: 75 min
Ingredients: 6 Chicken breast; 8 oz Mushroom, sliced; 1 Onion, thinly sliced; 6–7 Bacon; 2 cups Cheese, shredded; 2 tbsp Malcom’s Gringo Mexican Seasoning; 2 cans Pinto bean, drained; 1 tbsp Gringo Mexican Seasoning; 1 tbsp Hot sauce; 1 cup Rice; ½ cups Salsa; 2 tsp Chicken; 1 tbsp Olive oil; Salt; Black pepper

By HowToBBQRight · 75 min

Ingredients

Chicken breast6
Mushroom · sliced8 oz
Onion · thinly sliced1
Bacon6–7
Cheese · shredded2 cups
Malcom’s Gringo Mexican Seasoning2 tbsp
Pinto bean · drained2 cans
Gringo Mexican Seasoning1 tbsp
Hot sauce1 tbsp
Rice1 cup
Salsa½ cups
Chicken2 tsp
Olive oil1 tbsp
Salt
Black pepper

Instructions

Preheat the Big Green Egg for direct grilling to 450°F.
Cook the bacon in a cast iron pan until brown, then drain on paper towel.
Sauté the mushrooms and onion in 1 tablespoon of bacon drippings.
Season the chicken filets with Grande Gringo and grill each side for 3 to 4 minutes, until they reach 165°F inside.
Place the chicken over the mushrooms and onions in the cast iron pan.
Top with the shredded cheese and bacon, and melt for 30 seconds to 1 minute.
Take the pan off the grill and serve with tortillas, refried beans, rice and toppings.

Summarized from HowToBBQRight's video. Watch it for the details.

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