• 1 lb. Fully Cooked Pulled Chicken
  • ¾ cup apple cider vinegar, divided
  • ¼ cup shallots, peeled and sliced
  • 2 jalapeños, seeded and sliced
  • ¼ cup honey
  • 1 Spanish onion, julienned
  • 2 cloves garlic, rough chopped
  • ½ cup white wine
  • 1 can black beans
  • ¼ cup water
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 cup sour cream
  • 2 avocadoes
  • 2 limes, juiced
  • 1 bag tortilla chips
  • 1 lb. Oaxaca cheese, grated



Pulled Chicken

Meal Course:

Dinner, Lunch

Dish Type:



  1. Bring ½ cup of apple cider vinegar to a boil and pour over shallots to pickle.
  2. In a sauté pan, place honey over medium heat until slightly caramelized; add jalapeños. Continue cooking until peppers begin to release water, about 2-3 minutes. Add remaining apple cider vinegar and salt to taste and cook for additional minute. Remove from heat.
  3. In a small sauce pot, sauté onions and garlic until translucent. Deglaze pan with white wine and cook until alcohol has burned off.
  4. Add black beans, including liquid, coriander, cumin, and water to onions and garlic. Bring to a boil and blend until smooth.
  5. Rough chop avocadoes and place in a blender; add sour cream, lime juice, and salt. Blend until smooth.
  6. Preheat broiler. On a cookie sheet, lay down one layer of chips, and top with half the amount of bean puree, chicken, and Oaxaca cheese. Broil for 30-45 seconds, or until cheese begins to melt. Add a second layer with remaining ingredients. Broil until golden brown. Top with pickled jalapeños and shallots.