"Celebrate Cinco de Mayo" contest winner announced
Colorful, festive and fun, the following recipe is sure to make you the talk of your next summertime party. And it’s so easy! It’s as simple as adding layer upon colorful layer until you have a dish almost too beautiful to eat. But after one bite, you’ll realize it’s too delicious not to enjoy!
Winner of the Furmano’s “Celebrate Cinco de Mayo” recipe contest, created by Mary Louise Lever (pictured above with cooking buddy Haley Patterson) from Rome, Georgia, this fun, festive dish uses Furmano’s Petite Diced Tomatoes with Green Chilies. To find where Furmano products are available in your area, visit furmanos.com and click on the store locator. For more fun, summer recipes to try, explore the recipe section!
Cinco de Mayo Grilled Chicken Pinata Strata
Serves 10-12
Prep Time: 25 minutes
Chill Time: 6 hours or overnight
Ingredients:
2 cups coarsely crushed corn chips, divided usage
1 cup (4 oz.) shredded sharp cheddar cheese
3 packages (6 oz. each) fully cooked fajita chicken breast strips, chopped
1 can (28 oz.) FURMANO’S PETITE DICED TOMATOES with GREEN CHILIES, drained
1 can (14 1/2 oz.) cream of chicken soup, undiluted
1 teaspoon ground cumin
1 cup thinly sliced green onions and tops
1 can (15 oz.) black beans, rinsed, drained
1 can (14 1/2 oz.) whole kernel corn with peppers, well drained
Preparation:
Place 1 cup chips in bottom of 2-quart trifle or glass bowl. Top with cheese. Heat chicken in non-stick skillet on medium-high heat for 3 minutes or until warm. Layer over cheese. Combine 2 cups diced tomato with green chilies, soup and cumin in large bowl. Spread mixture over chicken. Layer with onions, beans and corn. Top with remaining tomatoes with green chilies and remaining 1 cup chips. Cover and chill for 6 hours or overnight to allow flavors to blend.
Colorful, festive and fun, the following recipe is sure to make you the talk of your next summertime party. And it’s so easy! It’s as simple as adding layer upon colorful layer until you have a dish almost too beautiful to eat. But after one bite, you’ll realize it’s too delicious not to enjoy!
Cinco de Mayo Grilled Chicken Pinata Strata
Serves 10-12
Prep Time: 25 minutes
Chill Time: 6 hours or overnight
Ingredients:
2 cups coarsely crushed corn chips, divided usage
1 cup (4 oz.) shredded sharp cheddar cheese
3 packages (6 oz. each) fully cooked fajita chicken breast strips, chopped
1 can (28 oz.) FURMANO’S PETITE DICED TOMATOES with GREEN CHILIES, drained
1 can (14 1/2 oz.) cream of chicken soup, undiluted
1 teaspoon ground cumin
1 cup thinly sliced green onions and tops
1 can (15 oz.) black beans, rinsed, drained
1 can (14 1/2 oz.) whole kernel corn with peppers, well drained
Preparation:
Place 1 cup chips in bottom of 2-quart trifle or glass bowl. Top with cheese. Heat chicken in non-stick skillet on medium-high heat for 3 minutes or until warm. Layer over cheese. Combine 2 cups diced tomato with green chilies, soup and cumin in large bowl. Spread mixture over chicken. Layer with onions, beans and corn. Top with remaining tomatoes with green chilies and remaining 1 cup chips. Cover and chill for 6 hours or overnight to allow flavors to blend.