I created this recipe after posting a recipe for Taste of Home's Pepper Jack Chicken Pasta: http://www.gather.com/viewArticle.action?articleId=281474978056888.I knew I wanted to incorporate sliced pepper jack in an easy Tex Mex style dish.
I stocked up on sliced pepper jack at Kroger recently when they had a great sale on it.
vegetable oil
salt and jalapeno pepper powder to taste (or use regular pepper)
4 boneless, skinless chicken breasts
1 can cream of chicken soup
⅓ cup salsa (I used homemade)
1 cup shredded Mexican blend cheese
4 slices pepper jack cheese
about 1 cup crushed tortilla chips
minced red onion to serve (optional)
Preheat broiler.
Heat a large frying pan drizzled with a little oil over medium high heat. Sprinkle chicken with salt and jalapeno powder. Pan fry breasts til golden brown and cooked through.
Meanwhile, in a medium saucepan over medium heat, mix soup and salsa. Stirring constantly, bring soup mixture to a simmer. Stir in cheese, a little at a time.
Sprinkle tortilla chips on a baking pan. Top with cooked chicken breasts. Drizzle with soup mixture. Top each breast with a slice of cheese. Broil til cheese melts.
Serve chicken, sauce and chips garnished with red onion.
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Comments: 26
This reminds me of a entree I had at a Mexican Restaurant. The sauce was like this- the dish was sauteed peppers and onions, placed the chicken over the top, added the sauce topped with tortilla strips, diced tomato, green onion cheese.
How do you make your white sauce?
*making notes*
We love PepperJack Cheese. Use it in a lot of different recipes. But I like it best on ham sandwiches.