Southwestern Chicken With Dos Salsas Recipe

Name: Southwestern Chicken With Dos Salsas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 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; ½ cup Mexican blend cheese; ¼ cup butter, softened; ¼ cup good mayonnaise; 1 teaspoon fresh lime juice; 1 teaspoon TABASCO brand Chipotle Pepper Sauce; 1 teaspoon Worcestershire sauce; 1 teaspoon cilantro leaf; ¼ cup sargento taco flavored cheese or ¼ cup your favorite Mexican blend cheese; 1 teaspoon chili powder; ½ cup your favorite salsa

Servings: persons

4 boneless skinless chicken breasts
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
½ cup Mexican blend cheese
¼ cup butter, softened
¼ cup good mayonnaise
1 teaspoon fresh lime juice
1 teaspoon TABASCO brand Chipotle Pepper Sauce
1 teaspoon Worcestershire sauce
1 teaspoon cilantro leaf
¼ cup sargento taco flavored cheese or ¼ cup your favorite Mexican blend cheese
1 teaspoon chili powder
½ cup your favorite salsa

1
Mix the marinade in a ziplock bag.
2
Add the chicken and marinate it in the refrigerator for an hour.
3
In the interim, roast the poblano under the broiler (if you dont have a gas stove top) until blackened on all sides, then place the roasted poblano in a covered bowl or plastic baggie.
4
After 15 minutes, peel the blackened part from the pepper and discard the seeds and stem.
5
Finely chop the pepper.
6
Mix together the sauce ingredients, and add the chopped pepper, then mix together.
7
Saute the chicken in the olove oil until cooked through, 8-10 minutes on each side.
8
Turn on the broiler.
9
Put the chicken in a baking dish and cover each piece with the mayonnaise/butter mixture.
10
Divide the taco flavored cheese into 4 parts and top each piece of chicken with a 1/4 portion.
11
Sprinkle on the chile powder.
12
Broil the chicken until the cheese is golden brown.
13
On four plates divide the picante sauce into four portions, and use it as a bed of sauce upon which to place the chicken.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 2 tablespoons extra virgin olive oil, 1 tablespoon taco seasoning, 1 dash Tabasco sauce, and more.

Yes, Southwestern Chicken With Dos Salsas falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Southwestern Chicken With Dos Salsas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions