INGREDIENTS
8
large purple onions
1 cup
water
2 tbsp
+ 1 teaspoon extra virgin olive oil, divided
3/4 cup
dry plain couscous
3/4 lb
chicken tenders (breast or boneless thigh will work too)
salt and pepper
1/2 tsp
cumin
1/2 tsp
smoked paprika
1
jalapeno, minced
1/4 cup
salsa
1
chipotle chili in adobo sauce, chopped (*optional for added heat)
3/4 cup
Sargento® Off the Block 4 Cheese Mexican + more for topping
1/2 cup
chopped cilantro