Adobo Chicken Stack from Moe's Southwest Grill features tender, smoky adobo-marinated chicken layered with fresh pico de gallo, melted cheese, and zesty chipotle crema, all stacked atop a warm, crispy tortilla for a bold and flavorful southwestern delight.
Equipments
- Grill or stovetop
- Cooking tongs
- Mixing bowls
- Chef’s knife
- Cutting board
- Measuring spoons
- Baking sheet or flat skillet
- Spatula
- Cheese grater
- Ladle or squeeze bottle (for chipotle crema)
- Serving plates
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 2 tablespoons adobo sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium tomatoes
- 1 small red onion
- 1 jalapeño
- 1/4 cup chopped fresh cilantro
- 1 lime
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons chipotle peppers in adobo sauce
- 4 large flour tortillas
Ensure you use boneless, skinless chicken breast for even cooking and easy layering in the stack. Fresh pico de gallo with ripe tomatoes, red onion, jalapeno, and cilantro enhances the flavor with vibrant, crisp textures. The combination of Monterey Jack and cheddar cheese provides a perfect melt and richness to complement smoky adobo-marinated chicken. Homemade chipotle crema, made with chipotle peppers in adobo sauce and sour cream, adds a zesty and creamy finish that balances the heat. Your Adobo Chicken Stack from Moe's Southwest Grill copycat menu will deliver bold southwestern flavors with every bite when these key ingredients are fresh and properly seasoned.
Instructions
- In a mixing bowl, combine adobo sauce, smoked paprika, cumin, garlic powder, salt, and black pepper.
- Add chicken breast to marinade and coat evenly. Marinate for at least 30 minutes.
- Preheat grill or stovetop skillet over medium-high heat.
- Grill or sear marinated chicken until fully cooked, about 6-8 minutes per side. Remove and let rest.
- Dice tomatoes, red onion, and jalapeño; chop cilantro.
- In a bowl, mix tomatoes, onion, jalapeño, cilantro, juice of 1 lime, and a pinch of salt to make pico de gallo.
- Shred Monterey Jack and cheddar cheese using a cheese grater.
- In another bowl, blend sour cream with chipotle peppers in adobo sauce to create chipotle crema.
- Slice grilled chicken into thin strips.
- Heat a flat skillet or baking sheet over medium heat.
- Place a flour tortilla on the skillet until lightly crisped.
- Layer tortilla with shredded cheeses, sliced chicken, and pico de gallo.
- Drizzle chipotle crema over the stack using a ladle or squeeze bottle.
- Optionally, repeat layering for a taller stack.
- Heat stack on skillet or in oven until cheese melts.
- Slice stack with a chef’s knife and transfer to serving plates.
- Serve immediately, garnished with extra crema and pico de gallo, if desired.
Substitution
Adobo Chicken Stack from Moe's Southwest Grill copycat menu brings together smoky adobo-marinated chicken, fresh pico de gallo, melted cheeses, and chipotle crema on a crispy tortilla for an authentic southwestern taste. If you can't find chipotle peppers in adobo sauce, smoked paprika combined with a dash of hot sauce makes a great alternative for the crema. Boneless, skinless chicken thighs can substitute chicken breasts for juicier results without compromising flavor. When fresh jalapenos are unavailable or too spicy, consider using milder canned green chilies or omit them, adjusting the heat with a pinch of cayenne powder. Your layering technique will benefit from evenly distributing the ingredients to maintain the stack's structure while enhancing each bite's balance.
Tips
Marinate your chicken for at least 30 minutes to ensure deep flavor penetration from the adobo sauce and spices. When grilling, use medium-high heat and cook chicken thoroughly for 6-8 minutes per side to achieve a smoky char without drying it out. Crisping the tortilla on the skillet first prevents sogginess and adds a satisfying crunch to your stack. Use a sharp chef's knife to slice the stack cleanly, preserving the layered presentation of your Adobo Chicken Stack.
Nutritions
Adobo Chicken Stack from Moe's Southwest Grill provides a rich source of lean protein from the boneless, skinless chicken breast, essential for muscle repair and growth. The combination of Monterey Jack and cheddar cheeses adds calcium and vitamin D, supporting bone health, while the fresh pico de gallo supplies vitamins A and C from tomatoes and onions, boosting your immune system. The chipotle crema, made with sour cream and chipotle peppers in adobo sauce, adds a moderate amount of healthy fats and antioxidants for flavor and satiety. When enjoyed with the warm flour tortilla, this meal offers balanced macronutrients, making it a nutritious choice for your southwestern-inspired diet.
Storage
Store leftover Adobo Chicken Stack in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Keep the stack separate from any crema or pico de gallo to avoid sogginess, and reheat gently in a skillet or oven to preserve the crispy texture of the tortilla and melted cheese. For best taste and safety, consume your stored leftovers within 3-4 days.
Variation or Alternatives
For a variation, replace boneless chicken breast with boneless chicken thighs to increase juiciness and add richer flavor to your adobo chicken stack. Substitute Monterey Jack and cheddar cheeses with a blend of queso fresco and pepper jack for a creamier texture and spicier kick. If fresh jalapenos are too mild, try using serrano peppers or smoked chipotle powder in your pico de gallo for an intensified smoky heat. For a gluten-free alternative, swap flour tortillas with corn tortillas or crisp lettuce leaves to maintain the layered presentation while catering to dietary preferences.
Allergies
Your Adobo Chicken Stack contains common allergens such as dairy from Monterey Jack and cheddar cheese, as well as sour cream. The flour tortillas include gluten, which may cause issues for individuals with celiac disease or gluten sensitivity. Be mindful of the jalapeno and chipotle peppers if you have a sensitivity to spicy foods or certain nightshades.
Why this recipe?
The Adobo Chicken Stack at Moe's Southwest Grill is beloved for its layered combination of smoky adobo chicken, melted cheese, fresh pico de gallo, and creamy guacamole, all stacked between crispy tortilla chips. This dish delivers a perfect balance of bold, savory flavors and varied textures, appealing to those seeking a satisfying and flavorful Mexican-inspired meal. You'll find it worth trying the copycat recipe to recreate the unique taste experience at home, saving money while customizing ingredients to your preferences. Its popularity highlights the appeal of bold, fresh ingredients harmonized in a convenient, shareable format.