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Grilled Tenderloins with Santa Fe Confetti

Grilled Tenderloins with Santa Fe Confetti
Grilled chicken tenderloins plated with a crunchy mix of red and green bell peppers, corn, and black beans in a zesty lime-garlic dressing.

Serves: 12
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Ingredients
48 Tyson Flavor-Ready Fully Cooked Unbreaded Tenderloins
2-1/4 cups Signature Black beans, drained and rinsed
1 cup red bell pepper, diced
3/4 cup Signature Whole-Kernel Corn, frozen, thawed
3/4 cup red onion, minced
1/2 cup green bell pepper, diced
2 Tbsp lime juice
3/4 tsp garlic, crushed
12 corn tortillas, 6-inch
1-1/2 cups green chile salsa, commercially prepared
3/4 cup ranch dressing, commercially prepared
Nacho-slice jalapenos, drained
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Method
Bake chicken in preheated conventional oven at 400 degrees F for 8 to 11 minutes, or in a convection oven at 350 degrees F for 6 to 9 minutes. Remove from oven and keep warm.
 
Combine next 7 ingredients in bowl. Mix well. Cover and chill. Serve at room temperature.
 
Cut corn tortillas into quarters. Deep fry at 350 degrees F for 1 to 2 minutes or until crispy. Remove from fryer and drain. Keep warm.
 
To assemble for service: Scatter 1/3 cup confetti vegetable blend on plate. Arrange 4 tenderloins in pinwheel shape on confetti base. Layer 4 corn tortilla triangles between tenderloins. Ladle 2 Tbsp green chile salsa over tenderloins. Drizzle with ranch dressing. Garnish with jalapenos.

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