Ingredients:

  • 2 cups (225g) Shredded Mozzarella (low-moisture)
  • 1/2 cup (55g) Shredded Sharp Cheddar
  • 1/4 tsp (1g) Garlic powder
  • 1 tbsp (15ml) Butter
  • 1 lb (450g) Chicken breast, diced into small cubes
  • 1 tbsp (15ml) Avocado oil
  • 1 tsp (2g) Cumin
  • 1 tsp (2g) Smoked paprika
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1 cup (115g) Shredded Monterey Jack cheese
  • 1/2 cup (120ml) Sour cream
  • 1 medium (150g) Avocado, sliced
  • 1/4 cup (60ml) Fresh salsa
  • 2 tbsp (8g) Fresh cilantro, chopped

Instructions:

  1. Heat 1 tbsp (15ml) of avocado oil in the skillet over medium-high heat. Add the diced chicken breast and season with cumin, smoked paprika, garlic powder, salt, and pepper. Sauté for 5–7 minutes until the chicken is opaque and the edges are golden brown. Remove the chicken from the pan and set aside.
  2. Wipe the pan clean and melt the butter over medium heat. Sprinkle about 1/2 cup (55g) of the mozzarella/cheddar blend into the pan in a thin, even circle. Let the cheese bubble and sizzle until it begins to turn a mahogany-colored brown at the edges.
  3. While the shell is still melting, sprinkle a layer of Monterey Jack in the center, top with a portion of the cooked chicken, and add another layer of cheese. Fold the shell in half over the filling.
  4. Press down gently with a spatula and cook for another 1–2 minutes per side until the exterior is a shattering crust and the inside is velvety and melted.