Tex-Mex Chicken With Chiles and Cheese Recipe

Name: Tex-Mex Chicken With Chiles and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs chicken breast halves, boneless, skinless trimmed and sliced 1/4 inch thick; 1 ½ teaspoons chili powder; ½ teaspoon ground cumin; kosher salt & freshly ground black pepper; ½ cup all-purpose flour; 3 ½ tablespoons unsalted butter; 1 ½ cups corn kernels; 1 medium jalapeno, seeded if desired and thinly sliced; 1 large garlic clove, minced; 2 -3 limes; 1 tablespoon oregano, fresh and chopped; 1 cup sharp cheddar cheese, grated

Servings: persons

1 14 lbs chicken breast halves, boneless, skinless trimmed and sliced 1/4 inch thick
1 ½ teaspoons chili powder
½ teaspoon ground cumin
kosher salt & freshly ground black pepper
½ cup all-purpose flour
3 ½ tablespoons unsalted butter
1 ½ cups corn kernels
1 medium jalapeno, seeded if desired and thinly sliced
1 large garlic clove, minced
2 -3 limes
1 tablespoon oregano, fresh and chopped
1 cup sharp cheddar cheese, grated

1
Position a rack about 4 inches from the broiler and heat the broiler to high.
2
Toss the chicken with the chili powder, cumin, 3/4 teaspoons salt, and 1/2 teaspoons black pepper.
3
Lightly dredge the chicken in the flour and shake off any excess.
4
Melt 2-1/2 Tbs.
5
of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat.
6
Add the chicken and cook, stirring occasionally, until browned, about 5 minutes.
7
Transfer to a plate.
8
Add the remaining 1 Tbs.
9
butter, the corn, jalapeno, garlic, and 1/2 teaspoons salt.
10
Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes.
11
Add the chicken, lime juice, oregano, and 1/2 cup water.
12
Cook, stirring, until the chicken is just cooked through, about 2 minutes.
13
Sprinkle with the Cheddar and transfer the skillet to the broiler.
14
Broil until the cheese melts and browns on top, about 3 minutes.
15
Serve with lime wedges.

439

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 14 lbs chicken breast halves, boneless, skinless trimmed and sliced 1/4 inch thick, 1 ½ teaspoons chili powder, ½ teaspoon ground cumin, kosher salt & freshly ground black pepper, and more.

Yes, Tex-Mex Chicken With Chiles and Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tex-Mex Chicken With Chiles and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions