Tex Mex Chicken In Chili Popovers Food

TEX-MEX CHICKEN PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Put the chips in a food processor and pulse until they are finely ground; set aside.
• Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
• Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
• Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
• Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
• Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
• Sprinkle with the jalapeno and cilantro.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

TEX-MEX PULLED CHICKEN

Steps:

• Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.
• Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.
• Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.
• Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.
• Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.
• Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.

TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

TEX-MEX CHICKEN IN CHILI POPOVERS

Steps:

• Heat oven to 450. Generously grease 6 popover cups or six 6-oz. custard cups. (Place custard cups on baking sheet.).
• In small bowl, beat eggs with wire whisk or rotary beater until lemon-colored and foamy. Add 3/4 cup milk; blend well.
• Lightly spoon flour into measuring cup; level off. Add 3/4 cup flour, 1/2 teaspoons chili powder and salt; beat with wire whisk or rotary beater just until batter is smooth and foamy on top.
• Fill greased cups about half full.
• Bake at 450 for 15 minutes. Do not open oven. Reduce heat to 350; bake an additional 25 to 30 minutes or until deep golden brown.
• Remove from oven; insert sharp knife into each popover to allow steam to escape. Remove from pan.
• Meanwhile, melt margarine in medium saucepan over medium heat.
• Stir in 1/4 cup flour, 1/4 to 1/2 teaspoons chili powder and cumin.
• Gradually add chicken broth and 1/2 cup milk, stirring constantly.
• Cook until mixture boils and thickens, stirring constantly. Add cheese; stir until melted.
• Stir in chicken and chiles. Simmer 1 to 2 minutes or until thoroughly heated. Spoon chicken mixture into split popovers.

TEX MEX CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 400°F (200°C).
• Mix soup, milk and water together in a large microwave-safe bowl and heat on high for 1-minute intervals until hot. Add to a 2 qt (2 L) baking dish, stir in rice and chili powder. Spread evenly with vegetables. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
• Season chicken with salt and pepper on both sides and place on top of vegetables, sprinkle with additional chili powder, if desired. Top with cheese and cover dish with tin foil.
• Bake for 40 minutes then remove the cover and continue baking for another 10 minutes until chicken is cooked through and rice is tender. Finish with broiling for 3 minutes until cheese is golden and bubbly. Remove from oven and let sit 5 minutes, stir rice before serving.