Tex Mex Chicken With Chiles And Cheese

Tex Mex Chicken with Chiles and Cheese is a mouthwatering dish that brings together the bold flavors of Tex-Mex cuisine. This recipe combines tender chicken, flavorful spices, roasted chiles, and melted cheese for a satisfying and comforting meal. To begin, chicken breast slices are seasoned with chili powder, cumin, salt, and black pepper, adding a delicious kick to the dish. The chicken is then lightly coated in flour, which helps to create a crispy and golden exterior when cooked. In a cast iron skillet, the chicken is browned in butter, giving it a rich and savory flavor. Once the chicken is cooked, it is set aside, and the skillet is used to cook a mixture of corn, jalapeño, garlic, and remaining butter. This combination adds a delightful sweetness from the corn, a hint of heat from the jalapeño, and a depth of flavor from the garlic. To finish off the dish, grated sharp Cheddar cheese is sprinkled over the top of the skillet, and the entire skillet is placed under the broiler until the cheese melts and turns golden brown, creating a deliciously gooey and cheesy topping.

Tex Mex Chicken with Chiles and Cheese is best served hot, straight from the skillet. The flavors of the seasoned chicken, roasted chiles, and melted cheese come together to create a delightful Tex-Mex experience. The tangy lime wedges provide a refreshing citrus twist that balances the richness of the dish.

This dish can be enjoyed on its own as a main course or served alongside warm tortillas, rice, or a fresh salad for a complete meal. It’s perfect for gatherings, family dinners, or anytime you’re craving a flavorful and comforting Tex-Mex dish that will surely satisfy your taste buds.

SERVES: 4

INGREDIENTS:

• 1 1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick
• 1 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 1/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 cup unbleached all-purpose flour
• 3 1/2 Tbs. unsalted butter
• 1 1/2 cups fresh or thawed frozen corn kernels
• 1 medium jalapeño, seeded (if desired) and thinly sliced
• 1 large clove garlic, minced
• 2 to 3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges
• 1 Tbs. chopped fresh oregano
• 1 cup grated sharp Cheddar

INSTRUCTIONS:

1. Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and the black pepper. Lightly dredge the chicken in the flour and shake off any excess.
2. Melt 2 1/2 Tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
3. Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and remaining 1/2 tsp. salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes. Serve with lime wedges.

NUTRITIONAL INFORMATION:

PER SERVING

• 470 CALORIES | 38G PROTEIN | 28G CARB | 23G TOTAL FAT | 13G SAT FAT |
  4G MONO FAT | 1.5G POLY FAT | 130MG CHOL | 610MG SODIUM | 3G FIBER

NOTE:

• Serve with rice pilaf, or wrap the chicken in warm corn tortillas.