Cookin' With Leo

By Leocthasme

It has been so long since I last saw my Dear Sweet Italian Fairy Godmother that I am forced to DIY. Well, that is’ do it yourself’ for all you’ns what ain’t up on them internet Initial things. Anyway, she is probably spending her summer time with Aztec Annie down where the Agave grows, wherever. .Maybe she’ll flutter in by the time the fall football games star with some fancy fixsin’ for the game watchers, whatever. In any event, I am forced to fall back on my vast knowledge of all things having to do with pleasant cooking experiences, whichever. So, here is some good Tex-Mex cooking brought to you as only Leo does it, however.

We’ll just call this Spicy Tex-Mex Grilled Chicken Breasts, in case you come up with a better name for this luscious item, well then just tell me what you called it.

Here is what you need:

• First go light the grill and warm it up.
• 2 teaspoons ground cumin
• 1 to 2 teaspoons chipotle chile powder (test this yourself before you get carried away. 1 teaspoon may be right for you and
• 2 teaspoons may be too hot for my Yankee Pals)
• 1 teaspoon garlic powder
• 4 boneless, skinless, chicken breast halves
• 1 avocado, diced up
• ½ cup salsa, (mild, medium, or hot. Your choice)
• ¼ cup chopped cilantro

And here is how you do it:

In a small bowl stir together the cumin, chili powder and garlic powder. Sprinkle that over both sides of the chicken breasts. Coat them with some nonstick cooking spray. Place on grill oover medium heat and cover grill. In about 7 to 10 minutes they should be done, turning once, and making sure they are no longer pink in the center. Meanwhile in another bown stir together the avocado, salsa, and cilantro. Serve the Chicken topped with the salsa mix.