Southwestern Chicken With Dos Salsas
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
-
Marinade
- 2 tablespoons extra virgin olive oil
- 1 tablespoon taco seasoning
- 1 dash Tabasco sauce
- 1 poblano pepper, roasted and peeled
- 1 tablespoon extra virgin olive oil
-
Sauce
- 1⁄2 cup Mexican blend cheese
- 1⁄4 cup butter, softened
- 1⁄4 cup good mayonnaise
- 1 teaspoon fresh lime juice
- 1 teaspoon TABASCO® brand Chipotle Pepper Sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cilantro leaf
-
garnish
- 1⁄4 cup sargento taco flavored cheese or 1/4 cup your favorite Mexican blend cheese
- 1 teaspoon chili powder
- 1⁄2 cup your favorite salsa
directions
- Mix the marinade in a ziplock bag.
- Add the chicken and marinate it in the refrigerator for an hour.
- In the interim, roast the poblano under the broiler (if you don’t have a gas stove top) until blackened on all sides, then place the roasted poblano in a covered bowl or plastic baggie.
- After 15 minutes, peel the blackened part from the pepper and discard the seeds and stem.
- Finely chop the pepper.
- Mix together the sauce ingredients, and add the chopped pepper, then mix together.
- Saute the chicken in the olove oil until cooked through, 8-10 minutes on each side.
- Turn on the broiler.
- Put the chicken in a baking dish and cover each piece with the mayonnaise/butter mixture.
- Divide the taco flavored cheese into 4 parts and top each piece of chicken with a ¼ portion.
- Sprinkle on the chile powder.
- Broil the chicken until the cheese is golden brown.
- On four plates divide the picante sauce into four portions, and use it as a bed of sauce upon which to place the chicken.
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RECIPE SUBMITTED BY
Own a small catering company in Dallas called "Cookin Cowgirls," specializing in Tex-Mex, Southwestern, American regional, BBQ, and tropical foods.
Grew up riding horses, but can hardly haul my big *** up on one now. The name for my company was my brother's idea.
Having been in corporate America for years, now that I'm older, I have zero interest in the rat race, and only work when I have to.
I am a former screenwriter, with 3 movies produced, but prefer cooking.
I'm a movie buff, opera and golden oldies music lover, and a political junkie.
For fun, I read mysteries and thrillers, watch old movies, and play with my birds, who otherwise would chew the condo down around my ears, if left to their own devices. Also, I am working on a Texas sauce/salsa/dressing cookbook I want to self-publish.
I like to read cookbooks, but now mostly collect recipes off the net, especially virtualcities, epicurious, and now, recipezaar.
The cookbook I have used recently the most is "American Classics."
I love to create new recipes and kitchen test them on my hapless friends and relatives. Haven't lost anyone yet!
Re: Food TV shows - I think Iron Chef is irritating, and Emeril is contrived. Would rather watch someone cook who isn't putting on a big performance.