cup marinated grilled chicken, sliced into bite-size pieces
1/4 cup shredded
3 tablespoons salsa
1 tablespoon sour cream
1 jalapeno, cored, deseeded and
1/2 cup cilantro, chopped
1/4 cup red onion, finely diced
1/4 teaspoon salt
Juice from 1 lime
Burrito: Mound rice onto plate; top with beans then add grilled chicken.
Top the chicken with cheese and salsa. Finish with dollop of sour cream and
Guacamole: Take the stems off the avocados. Cut the avocados in half and
remove pit. Scoop out the meat and place in a bowl. Mash to smooth consistency;
add remaining items and mix thoroughly. Refrigerate until ready to use.
Source: Don Doyle, Qdoba Mexican Grill, Nashville, Tennessee