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While Kelsey Murphy’s culinary career started at a young age in her home kitchen outside of Chicago, Illinois, it wasn’t until her inspirational win on Season 11 of MasterChef, Season of Legends, that she decided to dive in headfirst into her dream career. Kelsey impressed Chef Gordon Ramsay all season with her knowledge of culinary techniques, respect for ingredients, and aggressive flavors that made each dish a showstopper. It was obvious from early on that Kelsey was not only a front-runner but was in her element cooking and sharing her story on camera.

Since her time on MasterChef Kelsey has opened Inspo in Fishers, Indiana. As part of the Fishers Test Kitchen inside Sun King Brewery, Murphy has brought an elevated approach to comfort food; bridging the gap between fine dining and bar food. Murphy wishes to enhance the palates of the Midwest eaters, helping to expand the growing food scene in Indianapolis.

From her initial restaurant success, Inspo has since found a home at Lucas Oil Stadium, the home of the NFL’s Indianapolis Colts, and the Indianapolis Motor Speedway. Kelsey has brought her elevated comfort food to 100s of thousands of football fans, and the lines and wait times for her incredible Cuban sandwich speak for themselves. She has recently partnered with Bullseye VIP tailgates as the Head-Chef of the official Colts VIP tailgate and will be heading to the Superbowl this year with Bullseye as well.

Outside of her restaurants, Kelsey has been participating in cooking demos at festivals and trade shows around the country, writing her first cook-book, and hosting private catering events throughout Indianapolis and the entire Midwest. You may be very familiar with her face and personality as she is frequently completes cook segments on local new station Fox59. She also returned to the MasterChef this season as a guest judge for Season 13.

Kelsey has big dreams for the future, taking her story and food to the camera to further spread her love and passion. She also wishes to continue expanding the Indianapolis food scene and giving this amazing city the National recognition it deserves for all the talent it homes.

When Kelsey finds time outside of her many ventures, she enjoys running, dining out with friends, and spending time with her husband, Brandon, and their three young children who no doubted keep them very busy.

Instagram: @chefkelseymurphy
Website: chefkelseymurphy.com

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Servings: 4 Servings

Ingredients

• 4 flour or corn tortillas
• 2lb chicken breast, sliced into thin strips
• 1tsp chili powder
• 2T Musket Powder Red Seasoning Blend
• ½ can beer
• 2c BBQ sauce

Avocado Buttermilk Ranch Dressing

• 1 avocado
• ½ c buttermilk
• 1 c cilantro
• 1 green onion
• 1 jalapeno (seeds removed if you want less heat)
• Juice of 1 lime
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried parsley
• ½ tsp salt

Cabbage slaw

• 3c slaw
• 2T mayo
• 1/4 c avocado ranch dressing made above
• 1 jalapeno, seeded and diced
• ½ c cilantro, roughly chopped
• Juice and zest of 1 lime
• ½ tsp salt

Method

1. To make tacos: form a long tent with aluminum foil.  Brush both sides of tortillas with oil and drape over the foil tent.  Place in 350deg oven for 10 minutes or until golden brown.
2. To make BBQ chicken place chicken, seasonings, beer, and BBQ sauce in instant pot.  Stir to combine.  Close pot to seal.  Pressure-cook for 20 minutes.  Release steam then remove chicken and shred.
3. For avocado buttermilk dressing, place all dressing ingredients in blender and blend until smooth.
4. To make slaw, place favorite slaw blend in large bowl.  Add in 2T mayo and 1/4c avocado dressing you just made and mix.
5. To assemble, place chicken in taco shell.  Top with some additional Musket Powder Red Seasoning and BBQ sauce, followed by slaw and avocado dressing.  Feel free to garnish with additional cilantro or lime juice if desired.