Texan Chicken & Black Bean Salad

• In a small, microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 30 seconds. Set aside, tossing occasionally.

• Lightly oil a baking sheet. Sprinkle pepper jack into two 4-inch-wide circles (four circles for 4 servings) directly on sheet. • Bake on top rack until golden brown, 5-7 minutes. Let frico cool until crispy, then transfer to a paper-towel-lined plate. TIP: Keep a close eye on frico to avoid burning.

• Meanwhile, drain and rinse beans; gently pat dry with paper towels. • In a medium bowl, combine beans, half the Tex-Mex paste (all for 4 servings), half the cilantro, half the lime zest, half the cumin (all for 4), and a big squeeze of lime juice. Season with salt.

*Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board. **

• In a second small bowl, combine ranch dressing, sour cream, remaining cilantro, remaining lime zest, and 1½ tsp pickling liquid (3 tsp for 4 servings). (TIP: If dressing seems too thick, add water 1 tsp at a time until mixture reaches a drizzling consistency.) Season with salt and pepper.