Tex Mex Roast Chicken 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.

HOT SAUCE ROAST CHICKEN WITH TANGY KALE SALAD

Steps:

• Heat the oven to 400 degrees. Pat the chicken dry using paper towels. Cut 5 tablespoons butter into thin slices, reserving the remaining 3 tablespoons. Season the cavity of the chicken generously with salt and pepper. Working with your fingers, carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat. Slide the sliced butter between the skin and the breast and thigh meat, evenly distributing the pieces over the chicken. In a small bowl, toss the ground chipotle, cumin and onion powder, 1 teaspoon salt and 1 teaspoon pepper. Rub the mixture all over the chicken. Stuff the cavity with the lemon wedges.
• Tuck the wings behind the back of the chicken, crisscross the legs at the ankles and tie the legs together tightly using kitchen twine. Transfer the chicken, breast-side up, to the rack of a roasting pan and roast until the skin is crisp and lightly browned, 15 to 20 minutes. Lower the heat to 350 degrees and roast another 30 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter with the hot sauce in a small saucepan over medium heat. Set aside 2 tablespoons hot sauce mixture, for finishing the chicken. After the chicken has roasted for 30 minutes at 350 degrees, working in three or four batches, brush the baste all over the top and sides of the chicken every 10 minutes until the chicken reaches 165 degrees, 30 to 40 minutes more. Make sure to cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the juices run clear. Remove the chicken from the oven, brush with the reserved 2 tablespoons hot sauce mixture, and let rest for 15 minutes.
• While the chicken rests, prepare the cabbage and kale slaw: Add the vinaigrette ingredients to a small jar and shake to combine. Set aside. Toss the cabbage, kale and herbs in a large bowl with the vinaigrette; season to taste with salt and pepper. Carve the chicken, breaking it down to eight pieces or slicing as desired, transfer to a platter and drizzle with any juices from the roasting pan. Serve immediately with slaw.

CHICKEN AND VEGGIE SHEET PAN FAJITAS

Steps:

• Preheat the oven to 475 degrees F. Line a sheet pan with foil.
• In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
• Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
• Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.

TEX-MEX CHICKEN SALAD BOWL

Steps:

• Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
• Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
• Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.

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 POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
• Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
• Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
• Combine the flour, salt, butter and shortening in a large bowl.
• Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
• Beat the egg with a fork and add it to the mixture along with the vinegar.
• Add the cold water.
• Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.

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.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Toss chicken with seasoning mix and flour in slow cooker sprayed with cooking spray. Add peppers, corn and salsa; mix lightly. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Stir chicken mixture. Serve over rice topped with cheese and onions.

SPICY TEX MEX CHICKEN BREASTS

Steps:

• Heat grill to medium heat.
• In a small bowl mix together the spices and then sprinkle over both sides of the chicken.
• Spray the chicken with non stick cooking spray and place on preheated grill. Cover.
• Grill 7-10 minutes or until no longer pink in the center, turning once.
• Serve with avocado salsa or on a salad.
• I like to pound the chicken to an even thickness for faster and more even cooking.