Adobo Chicken:

Ingredients:

• 6-10 Boneless Skinless Chicken Thighs
• Adobo Marinade:
• 1 7 oz Can of Chipotles in Adobo Sauce
• 1 bunch Cilantro
• 6-8 Cloves of Garlic
• 1 Jalapeno
• Juice of 1 ½ Lime (reserve ½ for the end)
• 1/2 White Onion
• 3-4 Tbsp Crove Food Co. Fajita Rub & Seasoning

Directions:

1. In a medium size bowl mix all ingredients for the adobo marinade.
2.  Marinate the boneless skinless chicken thighs with adobo marinade. Ideally, let them sit overnight in the adobo marinade in the fridge, but at least for a few hours. 
3. Preheat Weber Kettle with GrillGrates using Cowboy Charcoal Briquettes.
4. Grill on GrillGrates for Weber Kettle until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
5. Remove from grill and squeeze the juice of ½ lime over the steak.
6. Slice up into bite size pieces.

Carne Asada:

Ingredients:

• 2 Skirt Steaks
• 2 cups Olive Oil
• Juice of 2 Limes
• 1 Jalapeno
• 1/4 cup Cilantro
• 4 cloves Garlic
• 1/2 cup Soy Sauce
• 2 tbsp Crove Food Co. Fajita Rub & Seasoning

Directions:

1. Combine all ingredients in a Ziplock bag to create the marinade. Add steak, mix well, and refrigerate for 2-12 hours until time to grill.
2. Grill for 3-5 minutes over high heat over GrillGrates. Use a thermometer to reach your preferred doneness.
3. Remove from heat, let rest for 10 minutes, and slice into bite-size pieces.

Pico de Gallo:

Ingredients:

• 8 Roma Tomatoes
• 1 White Onion
• 2 Jalapenos
• ¼ cup Cilantro
• 3 cloves of Garlic
• 2 tbsp Crove Food Co. Fajita Rub & Seasoning
• Juice of 2 Limes

Directions:

1. Dice the tomatoes, onion, jalapeno, garlic, and cilantro and add to a bowl.
2. Add in the seasonings and lime juice. 
3. Stir and refrigerate until ready to serve.

Queso:

Ingredients:

• 6 tbsp Butter
• 6 tbsp All Purpose Flour
• 9 cups Milk
• 6 tbsp Crove Food Co. Fajita Rub & Seasoning
• 3 lb. of White American Cheese
• 3 tbsp Diced Green Chiles
• Juice from 1 ½ Limes

Directions:

1. Add butter to a saucepan over medium heat.
2. Once melted, add flour and whisk for 1-2 minutes.
3. Slowly add 3 cups of milk and stir until thick, then add the remaining milk.
4. Add seasonings, lime juice, chiles, and most of your cheese.
5. Stir until cheese is melted and add more cheese if it is not thick enough or add more milk if it is too thick.
6. If you are not serving immediately, you can keep this warm in a Crock-pot on low heat, stirring occasionally.

Homemade Tortilla Chips:

Ingredients:

• 2-4 Packages of Yellow Corn Tortillas (depending on how many people you are serving)
• Oil for frying (vegetable and canola work great)
• Salt
• Lime Juice

Directions:

1. Preheat your oil to 350 degrees.
2. Cut your tortillas into quarters and add them to the hot oil.
3. Fry for 3-5 minutes or until they are golden brown and crispy.
4. Remove from oil and drain excess grease over a paper towel.
5. Finish with salt and fresh lime juice.

Directions for Assembling Nacho Bar:

1. Prep your table by laying parchment paper, aluminum foil, or butcher paper from end to end.
2. Layer with nachos, meat, cheese, and Pico de Gallo.