Took a month away from posting and during that time, went to Austin, Texas for the MotoGP at Circuit Of The Americas. Of course, it wouldn’t really be much of an adventure if we didn’t ride the ” Adventure” the whole way there and back!

We ate lots of good food while we were there and a few places in between, but this dish was inspired by one I had at the Iron Cactus in Austin. It’s a little time consuming in that it has many components, but each one is easy to make. Seasoned and grilled boneless, skinless chicken breasts, covered with peppers, onions, and a creamy, spicy cheese sauce, topped with fresh chorizo and guacamole.  We just ate it with chips and salsa, but Mexican rice and refried beans would go great with this dish!

For the chicken breast marinade:

• 3 boneless, skinless chicken breast halves
• 1/2 cup olive oil
• 2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp cilantro
• 1/4 tsp salt
• 1 tsp chili garlic hot sauce

Place chicken breasts in a zip top bag. Combine remaining ingredients in a small mixing bowl and pour over chicken breasts. Toss to coat and refrigerate for at least two hours.

For the guacamole:

• 3 ripe Hass avocados
• 1 clove minced garlic
• 1 tbsp minced onions
• 1 tsp cilantro
• 1/2 tsp salt
• dash red pepper
• juice of one lime
• 1/4 tsp cumin (optional)

Remove skin and seeds from avocados. Place in a mixing bowl and mash with a fork until desired consistency is reached ( some like it chunkier than others!). Add remaining ingredients and mix well. Place guacamole in an airtight container. Press a piece of parchment or wax paper down on the top of the guacamole and seal tightly to keep it from turning to a brown yucky color. Refrigerate until ready to use.

Cream cheese sauce:

• 4 oz. cream cheese
• 1 seeded and chopped jalapeno, or 3 tbsp canned, diced jalapenos
• 2 tbsp sour cream
• 2 cloves minced garlic
• 1/4 cup half and half

Combine all ingredients in a food processor and pulse until smooth. Refrigerate until ready to use.

To finish:

• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1/2 pound fresh chorizo (not the dried, Spanish kind!)
• 1 tbsp olive oil
• Marinaded chicken breasts
• Prepared guacamole
• Prepared cream cheese sauce
• 1 cup shredded cheddar or Mexican blend

Preheat a grill over medium heat and preheat your oven to 425 degrees.

Grill chicken breast for about 8 to 10 minutes per side, until slightly under done, about 150 to 155 degrees. Meanwhile, in a skillet over medium heat, brown and crumble chorizo. When cooked through, remove from heat. Wipe skillet and add olive oil. When hot, add peppers and onions to skillet and cook and stir until soft; season with salt and pepper.

Place chicken in a baking dish and top evenly with peppers and onions, cheese sauce, and shredded cheese. Bake for 10 to 12 minutes or until chicken is done and cheese has melted and slightly browned. Top with chorizo and guacamole to serve. Savor the flavor!