Source: Blue Adobe Mexican Grill, Phoenix, Arizona

1 1/2 pounds chicken tenderloins, cooked and diced
12 ounces chorizo, sauteed
12 Anaheim chiles, roasted, peeled and seeded
18 ounces jack cheese, grated
18 ounces Cheddar cheese, grated
12 eggs
Flour, as needed
Panko breadcrumbs, as needed
Oil for frying
Hot sauce, as needed

Place eggs in a shallow bowl; whisk to combine. Set aside.

Place flour and Panko breadcrumbs each in separate bowls. Set aside.

In a bowl, combine chorizo, chicken, Cheddar and jack cheeses; stir to combine. Stuff chiles with chorizo mixture. Roll each stuffed chile in flour, then dip in egg, then roll in breadcrumbs. Deep-fry each chile in 350 to 400 degree F oil for 1 1/2 minutes. Place each chile on a baking sheet, then place in a 300 degree F oven for 2 minutes. Top with hot sauce.

Heat balsamic vinegar and sugar in a saucepan over low heat; stirring occasionally cook until reduced by half.

Arrange avocado, onion and mango slices on a large plate. Add tomato wedges and sauteed shrimp. Drizzle balsamic vinegar reduction over the items. Garnish with toasted sesame seeds.