Chipotle chicken bowl for Hispanic Heritage Month with @caciquefoods Crema Mexicana+Queso Fresco

Ingredients

• 8 oz Casik Crema Agria (for the chipotle sauce)
• 1 can (7 oz) Chipotle Peppers in Adobo Sauce (use whole peppers and sauce)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 tbsp Honey (balances the heat)
• 1 tsp Garlic Powder (adds depth)
• 0.25 tsp Salt (a pinch of the ocean)
• 0.125 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Cilantro (chopped, for sauce)
• 2 cups Cooked Rice (white or brown, cooled)
• 2 cups Romaine Lettuce (shredded)
• 1 cup Guacamole (store‑bought or homemade)
• 1 cup Tomatoes (diced, ripe)
• 1 cup Corn Kernels (charred in a pan)
• 1 lb Chicken Breast (cut into bite‑size strips, marinated)
• 1 tbsp Olive Oil (for cooking chicken)
• 4 oz Casik Ranchero Queso Fresco (crumbled, for topping)
• 1 tsp Lime Juice (extra) (for marinating chicken)

Instructions

1. Make Chipotle Crema Sauce

   Combine Casik Crema Agria, chipotle peppers with their adobo sauce, lime juice, honey, garlic powder, salt, black pepper, and chopped cilantro in a blender. Blend until smooth; if too thick, add a splash of water.

   Time: PT5M

2. Marinate Chicken

   In a mixing bowl, toss chicken strips with olive oil, 1 tsp lime juice, a pinch of salt and pepper. Let rest for 10 minutes while you prepare the rice.

   Time: PT10M

3. Cook Rice

   Rinse 1 cup uncooked rice, combine with 2 cups water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer 15 minutes until water is absorbed. Fluff and set aside.

   Time: PT15M

   Temperature: 212°F

4. Char Corn

   Heat a dry skillet over medium‑high heat. Add corn kernels and cook, stirring occasionally, until golden‑brown specks appear, about 4 minutes.

   Time: PT4M

   Temperature: 375°F

5. Cook Chicken

   Increase skillet to medium‑high, add the marinated chicken. Cook, stirring occasionally, 6‑8 minutes until the pieces are browned and reach an internal temperature of 165°F.

   Time: PT8M

   Temperature: 375°F

6. Prepare Fresh Toppings

   While the chicken cooks, shred lettuce, dice tomatoes, and portion guacamole. Set each in separate bowls for easy assembly.

   Time: PT5M

7. Assemble Bowls

   Divide cooked rice between two serving bowls. Top with lettuce, a dollop of guacamole, diced tomatoes, charred corn, and the cooked chicken. Drizzle generous amounts of chipotle crema sauce, sprinkle crumbled queso fresco, and garnish with extra cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

60g

Fat

20g

Fiber

8g