30 minute recipe: Crunchy, baked tortilla chicken

30 minute meals with Chef Jenny

Crunchy, Baked Tortilla Chicken
4 chicken cutlets
½ stick butter, melted
Chili powder
Onion powder
Garlic powder
Smoked paprika
Ground cumin
Season salt
3 cups pulverized plain tortilla chips
Fresh salsa of choice
Sour cream
Preheat oven to 400 degrees.
Brush both sides of chicken cutlets with butter then season both sides with a sprinkling of each of the seasonings and salt.
Dredge chicken in tortilla crumbs and set onto a baking sheet sprayed with non-stick spray.
Bake for about 20 minutes, until just cooked through.
Garnish with fresh salsa and sour cream.
While chicken is cooking, prepare the beans.

Really Delicious black Beans
2 tablespoons butter, divided
½ Poblano pepper, minced
1, 4 oz can Hatch chili peppers
1 small tomato, chopped
1-2 cans black beans, drained
1 packet Sazon ‘Con Culantro Y Achiote’ seasoning (found in an orange box in the international aisle of most grocery stores *this is the secret to really delicious beans*)
2 green onions, chopped
1 fresh jalapeno, sliced thin

Melt 1 tablespoon butter in a saucepot set over medium high heat then add in chopped Poblano and cook until soft, about 3 minutes. Add in Hatch peppers, tomato, black beans and seasoning packet, plus a splash of water, stir, cover and reduce heat to medium. Bring to a gentle simmer and cook while chicken is cooking. Add more water if the beans start to get dry. When you are ready to serve, stir in remaining tablespoon butter and green onions. Garnish with fresh jalapeno slices.

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