Chicken Fajitas with Avocado Corn Salad

Prep time: 20 minutes | Cook time: 30 minutes | Servings: 4 - 6

 Ingredients:
2 marinated boneless skinless chicken thighs (I purchase these pre-done at my grocery store, but you could easily prepare your own marinade or purchase a bottled marinade and do this step yourself the night before you make this meal)
1 large onion, 1/3 cup chopped and the remainder sliced
1 bell pepper (I used green), in 1/4 inch slices
1 teaspoon taco seasoning
oz sharp cheddar
fajita size flour tortillas
1 oz can pinto beans
1/4 jalapeno, minced OR 1/2 can mild green chilis (depending on your spiciness preference)
1 package saffron rice (I used Mahatma), cooked according to package directions


1 ear of corn, grilled
1 avocado, chopped
2 small or 1 large garden tomato, chopped (fresh good tomatoes are key here - visit your farmer's market!)
2 tablespoons red onion, minced
1 tablespoon cilantro, roughly chopped
1 1/2 tablespoons sour cream
1 tablespoon mayonaise
1/2 teaspoon salt
pepper


Directions:
Preheat your outdoor grill to medium high heat. Place marinated chicken thighs on grill to receive medium high indirect heat. Grill, turning a few times, until internal temperature reads 175F. While the chicken is cooking place corn ears over direct heat and grill, turning occasionally, about 10 minutes or until husks are charred. Let corn rest 5 minutes, and then shuck corn and set aside to cool.

Melt a scant tablespoon butter in a sauce pan, and saute chopped onion for 3 - 5 minutes. Add jalapeno and saute about 30 seconds. Add pinto beans (including the juice) and stir well. Cook for 5 minutes or until warm and bubbling. Mash beans with a potato masher or fork.

In a saute pan melt 1 tablespoon butter over medium high heat. Add sliced onion, taco seasoning, and saute for 3 - 5 minutes. Add bell pepper, and stir well. Saute another 2 - 3 minutes, or until bottom of peppers begins to brown. Stir well, trying to flip most of the pepper pieces over, and brown the other side for an additional 2 minutes.

With a sharp knife and over a large bowl with high sides slice corn kernels off grilled corn. Turn the knife around and scrape the dull side down the corn cob to remove the pulpy creamy goodness hidden within. Add avocado, tomato, red onion, cilantro, sour cream, and mayonnaise to corn, and stir well to combine. Sprinkle with salt and pepper

Assemble fajitas with refried beans, grilled chicken, Avocado Corn Salad, and cheddar. Serve with Mexican rice.