RECIPES
9
Ginnys.com 800-544-1590
Grilled Chicken Layer Dip
3–4 boneless, skinless chicken thighs 1 small sweet onion, diced
16 oz. refried beans
½ cup cheddar cheese, shredded
12 oz. plain Greek yogurt
½ cup queso fresco, crumbled
1 packet taco seasoning
1 ripe avocado, diced
16 oz. chunky salsa, drained
lime juice
1 cup cooked corn, drained
tortilla chips
1. DO NOT rinse raw poultry. To avoid cross contamination, wash hands,
cutting boards, utensils, etc. after touching raw poultry.
2. Add water to the drip pan and preheat the grill at 350
°
F (#3).
3. Grill the chicken thighs about 30 minutes or until internal temperature
reaches 170
°
F. Turn off the grill.
4. Move the chicken to a cutting board and shred with 2 forks.
5. Spread the refried beans on a serving platter.
6. Mix the yogurt with the taco seasoning. Stir thoroughly until blended.
Spread the seasoned yogurt over the refried beans and top with the
salsa.
7. Layer on the corn and onion, then the chicken, cheeses and avocado.
Drizzle lime juice, to taste, over all and serve with tortilla chips.
Serves 12–16
Basil and Garlic Pork Chops
1 tsp. salt
1 tsp. dried basil
½ tsp. pepper
4 pork chops
½ tsp. garlic powder
1. To avoid cross contamination, wash hands and utensils after touching raw
meat.
2. Add water to the drip pan and preheat the grill to 400
°
F (#4).
3. Mix the salt, pepper, garlic powder and basil in a small bowl. Rub the
seasonings on both sides of the pork chops and grill 7–10 minutes on each
side.
4. Pork is done when internal temperature reaches 145
°
F.
Serves 4
