My Recipe Box

Tex-Mex Chicken with Chiles and Cheese

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Serves four.

  • by from Fine Cooking
    Issue 99

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.

  • 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

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.

Serving Suggestions

Serve with rice pilaf.

nutrition information (per serving):
Calories (kcal): 470; Fat (g): fat g 23; Fat Calories (kcal): 210; Saturated Fat (g): sat fat g 13; Protein (g): protein g 38; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 28; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 610; Cholesterol (mg): cholesterol mg 130; Fiber (g): fiber g 3;

Photo: Scott Phillips

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.

Our family's favorite chicken dish, but with less lime juice!

Have made this 2x now, and the best thing about this recipe is that we ALL enjoy it. (That is saying a lot with a somewhat picky 14-year-old and a very picky 11-year-old in the house.)Do not be afraid to round up to increase portions -- I cooked almost 1-1/2 pounds chicken and added slightly more seasoning,just estimating, came out fine, very delicious! Reviewers complaining of gooey mixture must not be using a hot enough skillet. Took almost no time for the lime juice and water mixture to deglaze the skillet and evaporate. I serve this with Spanish or plain rice, a small green salad maybe some tortillas and sour cream, pico de gallo and guacamole. Went to the store to make sure I had fresh cilantro (we love cilantro), completely forgot about it and did not miss it. My takeaway is this is a tasty, very forgiving recipe. Try it, I doubt you'll be sorry you did.

Is the chicken sliced into 1/4 inch strips? Or is it pounded to a 1/4 inch thickness? I'm only asking because if it's sliced into strips, the picture and the reccipe's instructions do not match.

I really liked it. I increased the spices, sauteed thick sliced onions with the garlic and jalapeno. I skipped the flour and cheese and made it into a salad, mixing it with chopped tomatoes and chopped cabbage. Added a dressing of Greek yogurt, sour cream and lime juice. Will def make again for easy and filling weekday dinner.

I love this. Sometimes I add a chopped pepper oder zucchini and use lots more cheese (I don't measure, just cover it thickly).We like it best with mashed potatoes as there is very little sauce.Great dish, thanks.

i did not like this at all, the flavors were off, and it looked like a cheesy glob.

My family loves this, and will happily eat it for any meal of the day, including breakfast. (I do cut down on the butter though) To the person who said it was goopy--cook it for a little longer when you add the water.

Really good results. Took suggestion from previous comments and tried roasted poblanos for the first time - really added a nice kick without the sharp bite of jalapeno. Also added slightly more chicken than the recipe called for. Family said this is a keeper. (one star lost because of health - using cheese - )

Excellent mid week meal. Had to make this on my stove top as my oven broke down - worked out great in a covered skillet. After browning the chicken, I deglazed the pan with 1/2 cup chicken stock, then added the corn mixture. My family loved it. Served with sundried tomato wraps that I had cut into triangle shaped wedges and crisped in a pan with a bit of oil. A keeper recipe.

A quick and easy dish for a weeknight meal. I used boneless skinless chicken thighs instead of chicken breasts, as I think they have more flavor and they worked very well.

Easy and delicious! Fresh corn is definitely better than frozen, I have also made this recipe with thinly sliced swordfish instead of chicken - both taste great.

I've made this many times and really like this recipe. It is very quick and easy. I'm not easily impressed and I think it's a solid "good" yet everyone to whom I've served it has LOVED it.

This was great - I prefer to use smoked paprika instead of the cumin.

This was not as good as I had hoped, given all the previous rave reviews. It was slightly on the goopy side and did not have the sharp, salty and cheesy tang that I like from a taco like recipe. Maybe it would taste better in a hard taco shell with non cooked cheese, salsa, etc.

This was not as good as I had hoped, given all the previous rave reviews. It was slightly on the goopy side and did not have the sharp, salty and cheesy tang that I like from a taco like recipe. Maybe it would taste better in a hard taco shell with non cooked cheese, salsa, etc.

This IS a great recipe! Very easy to put together and extremely tasty. I thought I had made every combination of Mexican/Tex-Mex ingredients, but I was wrong, and this is now going into frequent rotation in our house. Like another reviewer, I substituted roasted poblano for the jalapeno, I highly recommend that if you like poblanos. I served this with tortillas, avocados and sour cream and my husband called it "the best chicken taco" he'd ever eaten.

Very good recipe, It was very easy to prepare and tasted wonderful, served wit chips. Was a real Hit!!!

Quick, easy and delicious. I substituted chopped roasted poblanos for the jalapenos. I roast, peel chop and IQF about 12 at a time and keep them in freezer bags, then can pull out whatever I need.

Fantastic! Even my son who does not like Mexican food loved this. This is easy enough to pull off even after a busy day. I served it with rice pilaf as suggested, cornbread, and topped it with sliced avocado and sour cream. I did, however, use more chicken (1-1/3 to 1-1/2 lbs.) instead of 1-1/4 lbs. suggested in the recipe to feed 4 good appetites.

All of my men went nuts over this!! This is a family keeper. I used fresh corn for a nice crunch and I seeded the pepper to make it more kid friendly. But all the flavors work together to make a mouth watering meal!!

I seeded my jalapeno (that's the only thing I regret doing in this recipe)! This is a fantabulous meal - and so very fast! I added a little more lime juice to give it an extra twang, and more sharp cheddar:)

Yummy!!

Excellent. 'nuff said.

I made this to serve with tortillas with guacamole and sour cream. Was a very nice easy quick meal. Will make again!

Great, bold flavors. I used the full amount of jalapeno and chili powder and didn't find it overpowering. I did deseed my jalapeno though. I cut back the butter, but both my husband and I found this very tasty.

This was really quick, easy and delicious. I tossed the chicken in whole wheat flour-and you couldn't tell it was whole wheat when it was cooked. Also, I only used a third of the butter called for. I sauteed the chicken in a T of olive oil and did the corn/jalapeno/5 cloves garlic in the butter. Also topped with fresh cilantro and chives when it came out of the oven. Served with some spanish rice, corn chips and pico de gallo. Yum-really worth making because of taste and quickness.

I "made it tonight" and we all agreed that it was very tasty and would be great served in tortillas (crisp or soft) with guacamole and salsa. I did, however, make one very important change; I used only 1/2 tsp. chili powder. There was a good hint of flavor, but it didn't overpower the chicken. I have used what seemed a lot of chili powder when reading other recipes, and I have learned to err on the side of caution. This time it paid off. I will definitely make this again and will be passing it on to my friends! Thanks for a great addition to my cook book!!

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