Tex Mex Chicken With Corn Salsa Recipes

TEX-MEX CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees F.
• Season chicken thighs on both sides with salt and pepper.
• Heat olive oil in large sauté pan over medium-high heat.
• Add chicken thighs, skin side down and set sear, without moving them, for 4-5 minutes or until golden brown. Flip over and sear the other side for 3-4 minutes more or until golden brown.
• Remove chicken to a large plate or dish and set aside.
• Add diced onion to the pan with the oil and fat from the chicken. Saute, stirring occasionally, for about 5 minutes or until soft and glossy.
• Add diced zucchini, red pepper, garlic, cumin, and chili powder. Continue cooking and stirring occasionally for 3-4 minutes.
• Add corn and cook for 2 more minutes. Add salsa and half the chopped cilantro. Taste and add salt and pepper as needed.
• Bring to a boil and reduce heat to a simmer. Nestle chicken pieces into the vegetable mixture.
• Top with grated cheddar leaving the chicken skin exposed.
• Bake in preheated oven for 30 minutes or until a thermometer reads 165 degrees F.
• Top with remaining cilantro and sliced green onions.
• Serve on it's own or with rice or quinoa. Top with sour cream and/or guacamole.

CHICKEN CASSEROLE WITH BLACK BEANS, CORN, AND SALSA

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Lightly grease a 2-quart casserole dish or spray it with cooking cooking spray.
• Season chicken with salt and pepper.
• Combine drained beans, corn, 1 cup of the salsa, chile peppers (if using), and half of the cilantro. Put mixture into prepared baking dish.
• Arrange chicken over bean and corn mixture, then spoon remaining salsa over chicken. Sprinkle with remaining cilantro and top evenly with cheese.
• Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes or until chicken is tender and juices run clear.

TEX-MEX CHICKEN PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Put the chips in a food processor and pulse until they are finely ground; set aside.
• Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
• Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
• Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
• Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
• Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
• Sprinkle with the jalapeno and cilantro.

TEX-MEX CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.

TEX-MEX CHICKEN & CORN CHOWDER

Steps:

• Heat oil in a large saucepan set over medium-high heat. Add chicken, potatoes, half the oregano, chili powder and cumin. Cook, stirring often, for 5 min. or until lightly browned.
• Add the broth and salsa. Bring to a boil; cover and simmer 15 min. Stir in corn and remaining oregano and simmer about 2 to 3 min. longer or until potatoes are tender.
• Remove from heat and cool 2 min. before stirring in 3/4 cup (175 mL) sour cream and all but 1 tbsp (15 mL) green onion. Divide among 4 bowls and garnish with remaining sour cream and green onion. Serve with lime wedges.

TEX-MEX BREADED CHICKEN WITH TOMATO CORN SALSA

Steps:

• Pre-heat oven to 450°F (230°C).
• Cook McCain® Superfries® Homestyle Red Skin Wedges according to package directions.
• In a large shallow bowl or pan, combine breadcrumbs, chili powder, oregano, chipotle powder, salt and pepper.
• Place flour and eggs in two separate shallow bowls. Dip each chicken breast first, in flour, then in eggs, then in breadcrumb mixture. Place on a parchment-lined baking sheet and bake for 20 to 25 minutes or until chicken is no longer pink inside.
• In a medium bowl, combine cherry tomatoes, corn, onion, coriander, lime zest, lime juice and olive oil. Spoon salsa over chicken and serve with McCain® Superfries® Homestyle Red Skin Wedges.
• Prepare the salsa the night before and add dressing just before serving!
• If you can't find chipotle powder at your local supermarket, try using 1/4 tsp cayenne powder as a substitute.