Written by Jeff Davis Visit :
Visit authors websiteIngredients
Rice
2.5 cups Iberia Brand Yellow Rice
3 cup(s) Chicken Broth
1 tbsp Olive Oil
1 tsp Kosher Salt
Queso Cheese Dip
12 oz Ole Mexican Queso Dip
1/2 cup(s) Milk
Pinch of Salt
Pheasant
4 Skinless Pheasant Breast
8 oz Chorizo
1 Lime
1 Habanero
4 oz Cacique Quesco Fresco
1 Package of Tostado Bowls
1 Package of Taco Seasoning
Black Pepper
Kosher Salt
Cilantro for garnish
Instructions
For Rice
Step #2 - Add Rice and oil to saucepan and set heat to medium. Allow rice to toast for a minute, then add the broth and salt. Bring to a boil, reduce to a simmer, then cover and allow to cook for 20 minutes. Fluff with a fork with done.
For Queso Cheese
Step #4 - If you have a block of Queso Cheese, like Ole brand, cut into one inch cube size pieces. Add to a saucepan with milk and a pinch of salt. Set heat to medium low and allow to melt. Use a spatula to mix and combine every little bit until the sauce comes together. If you’ve bought Queso Dip in a jar, you can just heat it up.
Pheasant and Chorizo
Step #6 - Add the Chorizo to a non-stick skillet with the heat set on medium high.
Step #7 - Allow to cook for 6-8 minutes, then remove from skillet with a slotted spoon to a plate lined with paper towels. Drain excess oil from the skillet.
Step #8 - Season both sides of the pheasant with salt, pepper and taco seasoning, then place pheasant breast in the same skillet you cooked the Chorizo in.
Step #9 - Allow the Pheasant brown on one side for 3-4 minutes before flipping. When the pheasant has reached 165 degrees, remove to a plate and cut into small bit size pieces.
Step #10 - Preheat oven to 350 degrees. Add Tostado bowls to oven and allow to cook for 5-7 minutes, until golden brown.
Step #11 - Fill Tostado bowls with rice and cover generously with melted queso cheese. Add Chorizo and Pheasant. Garnish with sliced Habanero, Cilantro, crumbled Fresco Queso Cheese and Lime Juice.
Step #12 - Serve and enjoy
