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.
In a large pot cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the
chicken from the water and let cool. Cut into 1/2-inch pieces and set aside.
Preheat oven to 400 degrees and lightly grease a large casserole or baking dish. Next, Cook macaroni pasta according to package's instructions.
Drain and set aside.
In a large pan or skillet melt the 3 tablespoons butter. Stir in flour. Slowly and gradually whisk in milk until a sauce forms. Stir cornstarch
into evaporated milk until dissolved, then add to pan and whisk to combine.
Stir noodles and jalapeños into the sauce. Transfer to prepared casserole/baking dish. Sprinkle remaining pepperjack cheese over the top.
Next make the topping. In a pan on the stove, melt butter. Add breadcrumbs and 1 teapoon Andy Roo’s Cajun Garlic Seasoning and stir over medium-high heat until breadcrumbs begin to brown. Sprinkle over pasta.
Bake, uncovered, for about 10-15 minutes. Allow to cool slightly and serve.
Heat a large skillet over medium-high heat, and stir in the Bravado Spice Co. Jalapeno & Green Apple Hot Sauce ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package.
Remove from heat.
Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate
for an hour before serving.