Southwestern Chicken With Dos Salsas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon taco seasoning
• 1 dash tabasco sauce
• 1 poblano pepper, roasted and peeled
• 1 tablespoon extra virgin olive oil
• 1/2 cup mexican blend cheese
• 1/4 cup butter, softened
• 1/4 cup good mayonnaise
• 1 teaspoon fresh lime juice
• 1 teaspoon tabascoâ® brand chipotle pepper sauce
• 1 teaspoon worcestershire sauce
• 1 teaspoon cilantro leaf
• 1/4 cup sargento taco flavored cheese or 1/4 cup your favorite mexican blend cheese
• 1 teaspoon chili powder
• 1/2 cup your favorite salsa

Recipe

• 1 mix the marinade in a ziplock bag.
• 2 add the chicken and marinate it in the refrigerator for an hour.
• 3 in the interim, roast the poblano under the broiler (if you don’t have a gas stove top) until blackened on all sides, then place the roasted poblano in a covered bowl or plastic baggie.
• 4 after 15 minutes, peel the blackened part from the pepper and discard the seeds and stem.
• 5 finely chop the pepper.
• 6 mix together the sauce ingredients, and add the chopped pepper, then mix together.
• 7 saute the chicken in the olove oil until cooked through, 8-10 minutes on each side.
• 8 turn on the broiler.
• 9 put the chicken in a baking dish and cover each piece with the mayonnaise/butter mixture.
• 10 divide the taco flavored cheese into 4 parts and top each piece of chicken with a ¼ portion.
• 11 sprinkle on the chile powder.
• 12 broil the chicken until the cheese is golden brown.
• 13 on four plates divide the picante sauce into four portions, and use it as a bed of sauce upon which to place the chicken.