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Recipe

Tex-Mex Chicken with Chiles and Cheese

Scott Phillips

Servings: four.

Grab your skillet, your chicken breasts, and kick dinner up a spicy notch tonight. If you’ve got a little time, make homemade corn tortillas and turn this Tex-Mex dish into a wrap.

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
  • Kosher salt and freshly ground black pepper
  • 1/2 cup 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
  • 2–3 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

Nutritional Information

      Calories (kcal) : 470
      Fat Calories (kcal): 210
      Fat (g): 23
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 130
      Sodium (mg): 610
      Carbohydrates (g): 28
      Fiber (g): 3
      Protein (g): 38

Preparation

  • 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 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
  • 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.
  • Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 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.

Serve with rice pilaf.

Reviews

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Reviews

  • Cooking Mom | 12/19/2016

    Outstanding! I boiled off the water a bit more and it was delicious on the plate or in a tortilla and the next day cold in a tortilla! New family favourite

  • Onyxnox | 02/14/2016

    I quite liked this - but I also upped the chili powder/spices more to add more flavor, and added more jalapenos. We often have it with salad and salsa cooked rice.

  • desertsage | 10/05/2013

    Easy and very flavorful. We served it straight from the skillet with homemade tortilla chips to scoop the extra corn and cheese. Dinners like this are really fun for families.

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