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.
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)
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.