Gluten Free Mexican Fry Bread

 

 

This recipe idea was given to me by a good friend Jen whom I met online, and we haven't stopped talking since. She often gives me ideas and supports not only me but my blog. So, this post is for her <3

Mexican Fry Bread

Fry Bread:

2 C Gluten Free Flour

1 1/2 T Baking Powder

1 Tsp Salt

1 1/4 C Warm Milk

Chicken:

Chicken Tenderloins cut into chunks

Sprinkle of chili powder

sprinkle of cumin powder 

Spoonful of Chili Crisp

Toppings:

Pico De Gallo

Sour Cream

Cilantro

Lime

Directions:

Cut your chicken into chunks and add them to a bowl. Give a good sprinkle of chili powder and cumin. Get a spoonful of Chili crisp and add it to the chicken. Mix well. In a skillet, add a splash of oil and heat it up. Add your chicken and cook till the chicken is done. Put it in a bowl and set it aside.

In a stand mixer bowl, add your flour, baking powder, and salt. Add your warm milk to it. Turn on the mixture and let it mix till it turns into a ball. Take it out and knead it on a floured surface. Make medium-sized balls and flatten them out. Make a hole in the middle.  Fill a pan with oil and heat it up. Once the oil is heated, you can add the bread. Once the oil is hot, you will need to watch them closely as they will cook fast. Take them out and lay them on a paper towel. 

Now, in a bowl, add your sour cream, cilantro, and lime juice. Mix till combined. 

Now you will layer the dish. Take your fry bread and top with some of the chicken. Add Pico de Gallo to it and top with sour cream.  Sprinkle with salt.