So you guys loved cooking with M&B, so guess what? We’re doing it again. Cooking two nights in a row. Yes! So we got this fancy. What’s this called? Recipe? Yeah, from a cookbook. That’s right, y’all. A cookbook called grilling. So Brian is taking a whole red pepper. He is fancy, y’all. He spared no expense. He literally chopped. Oh, yeah, I chopped it. Cilantro. He refused parsley. Huh. The Bam stuff. Isn’t this the Bam stuff? Bam Bam. Did you buy lime juice, babe? And you didn’t get a lime, but you bought fancy cilantro? Yeah, cause the lime juice in the bottle just goes a longer way. I can’t, y’all. Okay, so we have a cup. We’re back. Sorry. We’re back. Cup of corn. Why are you sorry that we’re back? Cup of black beans. He is messy. Anyways, he’s fancy. And he chopped up this entire red bell pepper because I don’t like green ones. He said we had green ones, but I don’t like the green ones. And then this whole thing of cilantro. Measure with your heart if you don’t like cilantro. Oh, it really did say how much cilantro to use, dad. It said a quarter cup of cilantro. Measure with your heart. But we’re measuring with our hearts. I love cilantro. I do, too. Um, Brian is super fancy, and so we usually make this. I think the word is bougie, with all fresh ingredients. But he went to the store and Decided. Careful with that cutting. I know how to cut. I know you do, and just always scares me when you have a knife. Go get it. Dramatic. So usually we use all fresh ingredients, but he decided that the very first time ever, we’re gonna buy the very expensive bottled lime juice because it goes further. All it calls for is two tablespoons of lime juice. We literally could have bought a lime and squeezed it with our fancy, dancy lime squeezer. You don’t think it’s fancy pouring it out of a bottle? God. Hold, please. So I’m gonna go start the grill, babe. The George Foreman. Shh. Oh, okay. It’s Jorge Foreman. Jorge Foreman. Sorry. We’re starting our Jorge Foreman. We’re going to put an entire avocado. Is that it? So we got a can of corn, a can of black beans, um, a half a cup of red bell pepper, half of a, um, ripe avocado. But again. Oh, you said avocado instead of avocado. Oh, it’s. Yeah, but we like the avocado. You do? So we put the whole thing a little bit more. Measure with your hearts, friends. And then we got these fancy diced jalapenos, and we got the bougie brand. Oh, yeah. We spare zero expense, and we just need a tablespoon of these. Right? Um, you know, I would. I would just do a tablespoon and then two tablespoons of lime juice. Uh, lime juice, 2 tablespoons? Yes, please. Hold on. I Gotta take the wrapper off of our lime so that we can get it open. Hold, please. So then we’re gonna do two tablespoons of this. Two tablespoons of this fancy lime juice. Fancy. So. And then we’re gonna put this, y’all, over grilled chicken? Yeah, we are. So you grill your chicken with whatever you want. We use salt, black pepper, and chili powder. And then we grill it on our perfection on our fancy Jorge Forman. Jorge. Um, and this is so good. So you’re just gonna literally mix it up, and it’s literally like the freshest topping for grilled chicken. And we’re literally just going to make baked potatoes with it. Yep. And remember, clean up while you go, y’all. So at the end, you don’t have much cleaning up to do. Yeah, cause we don’t like to use all them dishes. Yeah. So, um, I would personally put more jalapenos probably in this, but look at how good this looks afterwards. Smells amazing. So fresh, and it’s so, so, so, so good. Let’s get that smell of vision, y’all, on grilled chicken like it’s chef’s kiss. I probably would put another avocado in it. Do we have another avocado? Of course we do, babe. We keep those on hand. We do. Cause we’re. I’m Hispanic. Hispanic, babe. Bless America. Why did you just do that? We don’t need it. We don’t need it, because it’s fine. Because it’s fine. But we will grill the chicken on The Jorge Foreman. Jorge Foreman. And we’re gonna put this over it with a baked potato. And we will this time, have a finishing end. We will, because last time we started making plates, y’all, we were hungry. He’s hungry. But you’ve got to try this. So just to reiterate, a can of corn, a can of black beans, a half of a red pepper. We did the whole red pepper, I think a half a cup of cilantro or whatever much makes you happy. A tablespoon of jalapenos. I will personally put more, but then you might get a little spicy. And then an avocado or two and two tablespoons of lime juice. So good. We’ll show you the end. OK, here’s our fancy chicken from the Jorge Foreman. Fancy chicken, y’all. It’s really big, so, yeah, we’re not gonna eat that much. We don’t need all that. So all you do is cut your chicken? I like my chicken cut, though. Can I have the other piece? You can. This will be yours. This is mine. Okay. You want it not cut first? Okay. Anyways, you just take the fancy stuff, layer it on top, y’all. And you, I. I added some more lime juice, just FYI. And some more jalapenos, because Colin isn’t gonna eat it. He’s. Layer on top. And you can even eat that topping on the side, y’all. Yes. I literally just munch on it. Tell me that’s not freaking delicious looking. Make it There’s his potato