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Grilled Pollo Tapatio

Grilled Pollo Tapatio Recipe


Grilled Chicken Breast over sautéed mushrooms and onions, covered with melty Mexican Cheese and crispy bacon. Served with Refried Beans and Salsa Rice.


  • 6 thin cut chicken breast filets
  • 8oz sliced mushrooms
  • 1 medium white onion – thinly sliced
  • 67 bacon slices cut into thirds
  • 1 1/2 cups shredded Mexican melting cheese
  • 2 Tablespoons Malcom’s Grande Gringo Mexican Seasoning

Refried Beans Ingredients

Salsa Rice Ingredients

  • 1 cup long grain rice
  • 2 cups water
  • 1/2 cup salsa
  • 2 teaspoons chicken base
  • 1 Tablespoon olive oil
  • Salt and black pepper to taste


  1. Preheat Big Green Egg for direct grilling 450 degrees.
  2. Cook bacon on a cast iron pan until brown. Drain on paper towel
  3. Sauté mushrooms and onion in 1 Tablespoon of bacon drippings.
  4. Season chicken breast filets with Grande Gringo and grill on each side for 3-4 minutes until 165 internal.
  5. Place chicken over mushrooms and onions on cast iron pan.
  6. Top with shredded cheese and bacon and melt for 30 seconds to 1 minute.
  7. Remove pan from grill and serve with flour or corn tortillas, retried beans, rice, and your favorite toppings.

Refried Beans Directions

  1. Preheat oven to 350 degrees
  2. In a large bowl mash beans and mix in Grande Gringo and hot sauce
  3. Transfer bean mixture to casserole dish and top with shredded cheese.
  4. Place in oven for 20-30 minutes or until beans are warmed through and cheese is melted. Keep warm until ready to serve.

Salsa Rice Directions

  1. Place a boiler pot over medium heat. Add olive oil and rice and sauté rice for 3-4 minutes until golden brown and fragrant
  2. Add salsa, water, and chicken base. Stir to combine and bring to a slight boil.
  3. Reduce heat to low and cover pot for 18-20 minutes.
  4. Season drive with salt and pepper and fluff with fork. Keep warm until ready to serve.

Keywords: Grilled Pollo Tapatio, Pollo Tapatio, Refried Beans, Salsa Rice, grande gringo

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