Directions:

• If you are not using precooked/leftover chicken, roast the chicken breasts until done (see our previous recipes for some different cooking options.)

• Once chicken is cooked or with your already cooked chicken, cut the 2 breasts into roughly ½ inch chunks. Slice 6-8 green onions into ¼ inch slices and optionally dice 1 bell pepper.

  

• Using a box grater or hand grater, grate 2 cups of cheese into a mixing bowl. Then toss in 1 tbsp cornstarch and stir to evenly coat the cheese.

• Place a medium pan over medium heat and toss in 1 tsp oil. Once hot, toss in your chopped veg and saute for about 5 minutes or until everything is soft. Then toss in your chopped chicken and ½ tsp of your spices. Stir to combine and cook for 1 minute.

• Pour in 1 12oz can of evaporated milk and bring up to a simmer. Once at a simmer, pour in the 2 cups of cornstarch coated cheese and stir to combine/melt. Then remove from the heat, immediately

  

• Taste for seasoning and the serve with chips and top with cilantro leaves.

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