The Mesa Recipe

Prepare and season

Pat chicken dry with paper towels. Rub with 1 tablespoon olive oil, then season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Grill or pan-sear

Heat a grill or heavy skillet (cast iron) over medium-high heat until hot. Add a small amount of oil to the pan or brush the grill. Grill or sear the chicken 4–6 minutes per side (thinner breast halves 3–4 minutes per side) until internal temperature reaches 165°F (74°C). Remove from heat and rest 5 minutes.

Toss in buffalo sauce

Slice the rested chicken into 1/4-inch strips. In a bowl, toss the hot sliced chicken with 3 tablespoons Frank's Buffalo Wing Sauce until evenly coated.

While chicken rests, prepare vegetables: shred 1/2 cup monterey jack, dice 1/2 tomato, thinly slice about 2 tablespoons red onion and 1/2 bell pepper. Cook 2 slices of bacon until crisp then crumble. Slice 1/2 avocado and set aside to prevent browning (squeeze a little lime if desired).

If serving hot and wanting the cheese melted, return the sauced chicken to the hot pan for 30–60 seconds, sprinkle monterey jack over the chicken, cover briefly or place under a broiler for 30–60 seconds until cheese melts.

If serving as a sandwich or wrap: lightly butter or oil one side of the tortilla or bread and warm on the skillet (about 30 seconds per side) until pliable and lightly toasted.

Build The Mesa: place the sauced, cheese-topped chicken on the tortilla or bread (or plate if serving open-faced). Top with diced tomatoes, sliced onions, sliced peppers, a sprinkle of blue cheese crumbles (about 2 tablespoons), crumbled bacon, and sliced avocado.

Garnish with chopped cilantro or parsley and serve with a lime wedge to squeeze over the avocado and chicken. Serve immediately while warm.