Tex-Mex Chicken with Chiles and Cheese
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1-1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced ¼ inch thick
1-1/2 teaspoon chili powder
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
2 teaspoons unsalted butter
1-1/2 cups fresh or thawed frozen corn kernels
1 medium jalapeño, seeded if desired and thinly sliced
1 large clove garlic, minced 2–3 medium limes, 1 or 2 juiced to yield
3 Tablespoons and 1 cut into wedges
1 Tablespoon chopped fresh oregano
1 cup grated sharp Cheddar
Instructions:
Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, ¾ tsp. salt, and ½ tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
Melt 1 teaspoon 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. (The chicken should not be fully cooked through at this point) Transfer to a plate.
Add the remaining 1 teaspoon butter, the corn, jalapeño, garlic, and ½ tsp. salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and ½ cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the cheese and transfer the skillet to the oven, under the broiler. Broil until the cheese melts and browns on top, about 3 minutes. Serve with lime wedges.
From cookingwiththebigdogs.com