ONE PAN CHEESY JALAPEñO CHICKEN
This cheesy jalapeño chicken is made in one pan, is bursting with flavor, smothered in melty cheese, and made in just 20 minutes! Try it tonight!
Provided by The Chunky Chef
Categories Entree Main Course
Time 25m
Number Of Ingredients 19
Steps:
- To a mixing bowl, add chicken, chili powder, oregano, kosher salt, ground cumin, black pepper, dried minced onion, and ancho chile powder. Toss and massage spice mixture into all sides of chicken.
- Add flour to a shallow bowl or plate and lightly dredge chicken in flour. Let chicken sit while you heat up your pan.
- Heat large oven-safe skillet over MED-HIGH heat. Add lime slices to pan and char for 1-2 minutes per side, until charred and brown, as desired. Remove to a plate.
- Add 2 ½ Tbsp of the vegetable oil to the hot pan and let heat through until shimmering.
- Add chicken pieces to the hot pan, being careful not to overcrowd the pan (you may need to do 2 batches, depending on the size of your pan). Cook about 3 minutes per side, until golden brown, then remove to plate.
- Move oven rack to the upper third part of the oven and preheat broiler to HIGH.
- Add remaining 1 Tbsp vegetable oil and then add corn kernels, jalapeno slices and garlic. Cook, stirring often, about 2-3 minutes, until corn begins to lightly brown.
- Add chicken back to the pan, and pour in lime juice and water. Cook several minutes (this time can vary depending on your stove - mine took 2 minutes), until liquid is mostly absorbed.
- Sprinkle with shredded cheese and broil for about 2-3 minutes, until cheese is melted.
- Garnish with minced fresh cilantro and serve with lime wedges or charred lime slices.
Nutrition Facts : Calories 627 kcal, ServingSize 1 serving
CREAMY JALAPEñO CHICKEN TAQUITOS RECIPE BY TASTY
Here's what you need: chicken, jalapeño, cumin, garlic powder, salt, crema table cream, corn tortillas, oil, crema table cream, fresh cilantro, cotija cheese, avocado
Provided by Claire Nolan
Categories Appetizers
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a sauce pan, over medium-high heat, combine all taquito filling ingredients. Mix well and cook for 5 minutes, stirring occasionally.
- Wrap tortillas in a damp towel and microwave for 15-20 seconds.
- Place about 2 tablespoons of filling across the tortilla about ⅓ of the way up from the bottom of the tortilla, and roll the tortilla around the filling.
- Heat about ¼ inch (½ cm) of oil over medium-high heat. Carefully, place 3-4 taquitos in the oil, and cook for 3 minutes on each side. (Frying them seam side down first helps them stay closed during frying!)
- Remove from the pan and drain excess oil on the taquito on a paper towel.
- Place cooked taquitos on a bed of lettuce and garnish with crema, cilantro, cotija, and avocado.
- Enjoy!
Nutrition Facts : Calories 704 calories, Carbohydrate 46 grams, Fat 31 grams, Fiber 6 grams, Protein 60 grams, Sugar 2 grams
JALAPENO CREAM CHEESE CHICKEN ENCHILADAS
One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)
Provided by baumanns
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 7
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
- Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
- Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
- Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g
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