Southwest Chicken
This last week we had many meals with chicken. Using the same protein throughout the week helps keep cost down and meal planning simple. I am making chicken tacos this week and saved a large chicken breast to make chicken salad for lunch. Same with the Southwest Chicken, we ate as a meal and leftovers we turned to quesadillas
This original recipe I found on the internet looking for Saltgrass’s Chicken Laredo. It was definitely not their recipe, even though it said “copy cat”. I did not have the season salt but I did find the cotija cheese. I had to look that up and honestly you do not need this cheese.
This chicken was full of flavor, zestful with a pop of heat. We could not figure out if it was the poblano pepper or the pepper jack cheese. It was delicious.
Ingredients:
4 boneless chicken breast
Uncle Chris’s Steak Season salt- Fiesta blend
Salt and pepper
Onion powder
1 Tablespoon of olive oil
1/2 red onion- sliced
2 roma tomatoes chopped
1 poblano pepper roasted, skinned and seeds removed
4 slices of Pepper Jack Cheese
1/2 wheel of cotija cheese ( I used grated. I think feta would have been better)
cilantro to top- optional
avocado slices to top- optional
Directions:
Preheat oven to 400
Wash and place poblano pepper on a baking sheet
Cook till roasted, remove and let cool
Remove skin and seeds, dice up
Change oven temperature to 375 degrees
Season chicken breast with your dry seasoning
Place chicken breast on baking sheet and back for 20 minutes.
While chicken breast is cooking, wash and dice up tomatoes
Sliced onion
Heat olive oil in large pan-sauté onion, until caramelized and crispy, set aside
Pull chicken from onion and top each with chopped peppers, tomatoes and onions
Place pepper jack on top of each chicken-veggie breast
Return to oven and back for 12-15 minutes until chicken breast is 165 degrees.
Optional- Top with your favorite grated cheese, cilantro, avocado.
