Prep & Bake Onion Crunch Chicken

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  1 tbsp
• chickpeas
  15 oz
• flour tortillas
  4 unit
• lime
  1 unit
• olive oil
  2.667 tbsp
• paper towel
• poblano pepper (chopped)
  1 unit
• shallot (thinly sliced)
  1 unit
• sour cream
  2 tbsp
• sugar
  1 tsp
• tomato (diced)
  1 unit
• water
  1.333 tbsp
• white wine vinegar
  1 tsp

🍳 Cookware

• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Except potatoes. Halve, peel, and very thinly slice shallot . Drain and rinse chickpeas . Core, deseed, and finely chop poblano pepper . Quarter lime . Dice tomato .

   shallot: 1 unit (thinly sliced), chickpeas: 15 oz, poblano pepper: 1 unit (chopped), lime: 1 unit, tomato: 1 unit (diced)
2. 

   2

   In a medium bowl , combine white wine vinegar , half the shallot, sugar , a pinch of salt, and water until sugar and salt are mostly dissolved. Set aside to pickle, stirring occasionally, until ready to serve.

   white wine vinegar: 1 tsp, sugar: 1 tsp, water: 1 tbsp
3. 

   3

   Pat chickpeas dry with paper towel ; season with half the Southwest Spice Blend , salt, and the black pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chickpeas and cook, stirring occasionally, until lightly browned and crisped, 4-5 minutes. Transfer to a second bowl.

   paper towel, Southwest Spice Blend: 1 tbsp, olive oil: 2.667 tbsp
4. 

   4

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. In a small bowl{}, combine sour cream and a squeeze of lime juice. Season with salt and pepper. Stir in water one teaspoon at a time until mixture is a pourable consistency.

   flour tortillas: 4 unit, sour cream: 2 tbsp, water: 1 tsp
5. 5

   Divide tortillas between plates. Fill with chickpea filling, tomato, Monterey Jack cheese , crema, and as much pickled shallot as you like. Serve with lime wedges on the side.

   Monterey Jack cheese: ½ cup