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Tex-mex Chicken with Chiles and Cheese


1 1/4 lbs boneless, skinless chicken breasts, trimmed and slices 1/4" thick
1 t chili powder
1/2 t ground cumin
1/2 t cayenne pepper
kosher salt and black pepper
1/2 cup all-purpose flour
3 1/2 T unsalted butter
1 1/2 cups fresh or frozen thawed) corn kernels
1 medium jalapeno, seeded and thinly sliced
1 large clove garlic, minced
3 T lime juice (from 1-2 limes) 
1 lime, cut into wedges
1 cup grated sharp Cheddar
4 tortillas 

Position rack about 4" from broiler and heat broiler on high.  Toss the chicken with the chili powder, cumin, cayenne, 3/4 t salt and 1/2 t pepper.  Lightly dredge the chicken in the flour and shake off any excess.  Melt 2 1/2 T of the butter in a large, ovenproof skillet over medium high heat.  Add the chicken and cook, stirring occasionally, until browned, about 5 minutes.  Transfer to a plate.  Add the remaining 1 T butter, the corn, jalapeno, garlic and 1/2t salt.  Cook, stirring, until the corn begins to brown lightly, 2-3 minutes.  Add the chicken, lime juice and 1/2 cup water.  Cook, stirring, until the chicken is just cooked through, about 2 minutes.  Sprinkle with the Cheddar and transfer to the broiler.  Broil until the cheese melts and browns on top, about 3 minuted.  Serve with warm tortillas and lime wedges.
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