Tex Mex Chicken Melts 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.

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

TEX-MEX CHICKEN MELTS

Steps:

• 1. Preheat oven to 375° F. slice bread into 20 slices, about 1/2-inch thick. Arrange in a single layer on baking stone or cookie sheet.
• 1. Place chicken in large bowl. Finely chop onion. Add onion, bell pepper, 1/2 cup of the cheese, mayonnaise, pressed garlic, seasoning mix and salt to batter bowl; mix well.
• 2. Using a medium scoop or large spoon, scoop chicken mixture evenly over bread slices; gently flatten filling with back of scoop. Slice tomatoes thinly. Top each bead slice with one tomato slice; sprinkle with remaining cheese.
• 3. Bake 15-18 minutes or until edges of bread are golden brown and cheese is melted. Remove from oven; sprinkle with cilantro. Serve warm. Yields 20 appetizers.

TEX-MEX CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

TEX-MEX MELTS

Steps:

• Combine first 5 ingredients. Refrigerate 1 hour.
• Top crackers with tomato mixture, adding about 2 Tbsp. to each; sprinkle with cheese. Place 6 topped crackers on microwaveable plate.
• Microwave on HIGH 15 sec. or until cheese begins to melt. Repeat with remaining topped crackers.

TEX-MEX CHICKEN MELTS

Steps:

• Cut bread into 20 1/4-inch slices. Arrange slices on a baking stone.
• Chop onion & bell pepper. Grate cheese. In a bowl, combine chicken, onion, bell pepper, 1/2 cup of the cheese, mayonnaise, Seasoning Mix and garlic; mix well.
• Divide filling evenly among bread slices. Slice tomatoes. Place one tomato slice over filling on each bread slice. Snip parsley. In a bowl, toss remaining cheese and parsley to combine. Sprinkle over tomato slices.
• Bake 15-18 minutes or until golden brown. Serve hot.

TEX-MEX CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
• Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
• Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

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 CHICKEN FINGERS

Steps:

• Preheat oven to 375.
• Combine first 5 ingredients in a bowl; set aside.
• Cut chicken into strips if not already done.
• In another bowl, start with 2 eggs and beat them slightly. Add more eggs as needed.
• Dip chicken strips in the egg mixture then into the bread crumbs.
• Place on greased cookie sheet.
• Bake 20-35 mins or until golden brown.
• Serve with taco sauce or salsa.

TEX-MEX CHICKEN STRIPS

Steps:

• Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.

TEX - MEX CHICKEN SANDWICHES

Steps:

• Place chicken breasts in plastic zippered bag with salsa or picante sauce. Zip shut and refrigerate 1 hour.
• Place on barbecue grill and cook for 5 minutes on each side (can be broiled instead). Top with cheese and close top of grill until cheese melts (about 2 minutes). Spread bottoms of each hamburger bun with avocado mixture. Top with lettuce, tomato, chicken breasts and top of buns.

TEX MEX CHICKEN CORN MELT

Steps:

• Preheat oven to 400.
• Toast the corn (I use an iron skillet) in the cooking oil for 3 minutes on one side, then turn and add the onion. Cook 3 more minutes and set aside.
• Mix the shredded chicken with sour cream, mayo, banana peppers, pimento, cumin, garlic powder, oregano and chili powder. Set aside.
• Mix the Bisquick, Corn Meal, milk and egg until combined, and press into a greased 9" pie pan or square 9" x 9" pan.
• Layer with ricotta cheese, and sprinkle evenly 1/4 t cumin, 1/4 t garlic, 1 t salt.
• Next layer with toasted corn and onions.
• Next layer with chicken mixture.
• Top evenly with Rotel tomatoes.
• Bake at 400 for 20 minutes and then add cheese on top evenly. Bake for 5 more minutes.

TEX-MEX PATTY MELTS

Steps:

• Mix together the ground beef, chili seasoning mix, 2 minced chipotle peppers with adobo sauce, and the beer in a bowl. Divide the mixture evenly into three patties.
• Stir together the mayonnaise and 1 minced chipotle pepper with adobo sauce in a small bowl. Divide the mixture between the bread slices and spread evenly. Place a slice of pepperjack cheese on top of the mayonnaise mixture on each slice of bread.
• Heat a large skillet over medium-high heat. Cook the patties in the skillet until no longer pink in the center, 5 to 7 minutes each side for well done. Remove each burger to a slice of bread, sandwiching them with the remaining slices.
• Drain the skillet, reserving 2 tablespoons of the grease. Heat the reserved grease in the skillet over medium-high heat. Grill the sandwiches in the skillet until the bread is golden brown and the cheese is melted, 1 to 2 minutes per side.