Tex-Mex Chicken with Chiles and Cheese

Tex-Mex Chicken with Chiles and Cheese
Photo by Scott Phillips


  • 3-½ Tbs. unsalted butter
  • ½ tsp. ground cumin
  • 1 cup grated sharp Cheddar
  • 1-¼ lb. boneless, skinless chicken breast halves, trimmed and sliced ¼ inch thick
  • 1-½ tsp. chili powder
  • 1-½ cups fresh or thawed frozen corn kernels
  • 2–3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges
  • + 5 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1 large clove garlic, minced
    • 1 medium jalapeño, seeded if desired and thinly sliced
    • 1 Tbs. chopped fresh oregano
    • ½ cup all-purpose flour

Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess. Melt 2-1/2 Tbs. of the butter in a 12-inch ovenproof skillet (p...

View full recipe at Fine Cooking


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