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    You are in: Home / Mexican / Tex-Mex Chicken With Chiles and Cheese Recipe
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    Tex-Mex Chicken With Chiles and Cheese

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    CC & G's Note:

    This is from Fine Cooking. It was published as a 30 minute meal. Serve with rice pilaf, or wrap the chicken in warm corn tortillas. I served it with tortillas, guacamole and sour cream.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Tex-Mex Chicken With Chiles and Cheese

    Serving Size: 1 (361 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 575.2
     
    Calories from Fat 301
    52%
    Total Fat 33.5 g
    51%
    Saturated Fat 16.2 g
    81%
    Cholesterol 147.1 mg
    49%
    Sodium 279.5 mg
    11%
    Total Carbohydrate 29.9 g
    9%
    Dietary Fiber 3.4 g
    13%
    Sugars 0.9 g
    3%
    Protein 40.7 g
    81%

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