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Chicken with Chilies and Cheese

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Chicken with Chilies and Cheese BigOven - Save recipe or add to grocery list Yum
Course Main
Cuisine Mexican
Course Main
Cuisine Mexican
  1. Combine the Chili Powder, Cumin, Salt and Black Pepper in a large mixing bowl. Toss with the Chicken to coat.
  2. Add the flour and again toss to give a light dredge
  3. Heat a cast iron skillet over Medium-high heat with 2 Tb of the Butter
  4. Shake the excess flour from the Chicken and add the Chicken to the skillet. Stirring occasionally until browned. Then move the Chicken to a plate
  5. Return the skillet to the heat and add the other 2 Tb of Butter along with the Corn, Jalapeno Pepper, Garlic and Salt. Cook for about 3 minutes until the corn begins to brown
  6. Place a oven rack about 4" away from the broiler and turn it on high
  7. Place the Chicken back in the skillet along with the Lime Juice, Chicken Stock and the Oregano. Stir to combine and allow to cook for another 2 minutes
  8. Sprinkle the Cheese over the top and place the skillet under the Broiler for about 3 more minutes until the Cheese has melted and is browned.
Recipe Notes

Serve it with a side of Rice and some grilled Pineapple.  I seasoned the rice with some Chili Powder, Garlic Powder and Onion Powder then folded in a 1/4 C of shredded Monterey Jack cheese.

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