Season cubed chicken with salt and pepper. Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke,
add the chicken. Cook to brown evenly, about 3 minutes.
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite,
8 minutes. Drain.
Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour
in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce
heat and season sauce with black pepper.
Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in Chef Fartenburn’s Gourmet Hot Sauce,
adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.
1 package Old El Paso Small Flour Tortillas or Stand & Stuff Tortillas
4 cups shredded Romaine lettuce
1 avocado, peeled, pitted and diced
½ cup blue cheese dressing
optional toppings: extra crumbled blue cheese, chopped fresh cilantro, thinly-sliced green onions, fresh lime wedges
Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin
to brown and caramelize. Remove from heat, and transfer the corn to a separate plate. Set aside.
To assemble the tortillas, place your small tortillas (or a Stand & Stuff tortillas) on a flat work surface. Portion the lettuce evenly between
the tortillas. Then top each tortilla with an even portion of the chicken, corn, and avocado. Drizzle each with the blue cheese dressing, then
sprinkle on optional toppings if desired
Preheat oven to 450°f. Put tin foil over baking pan and grease with butter or oil.
Mix egg and milk in a bowl and add chicken, stir to coat. In a large zip bag, add flour, garlic powder and cayenne pepper. Put chicken in bag with
dry mix one piece at a time to avoid excess liquid. Shake bag gently until chicken is coated.
Spread chicken out on baking sheet. Lightly drizzle or brush on olive oil. Bake for 8 minutes then flip and bake another 6-8 minutes. Leave oven
on but reduce heat to 375°f.