TEX-MEX CHICKEN PARMESAN
Chicken Parmesan just got a Tex-Mex twist. We swapped out all the classic Italian ingredients for tortilla chips, spicy cheese and salsa. But if you truly miss the Parmesan in your Parmesan, then add a sprinkle or two to the finished dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Put the chips in a food processor and pulse until they are finely ground; set aside.
- Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
- Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
- Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
- Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
- Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
- Sprinkle with the jalapeno and cilantro.
TEX MEX STIR FRY
My husband calls it Mexican Chinese food. Chicken is stir fried with bell peppers, black beans, and salsa. It's delicious served with rice and topped with cheese.
Provided by draynivl
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
- Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
- To serve, sprinkle each portion with Cheddar cheese.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.3 g, Cholesterol 94.3 mg, Fat 15.9 g, Fiber 1.7 g, Protein 32.1 g, SaturatedFat 7.3 g, Sodium 944.7 mg, Sugar 4.3 g
SPICY TEX-MEX SALAD
This is an unusual salad that everyone in my office loves. I get requests for it time and time again.
Provided by Taseia Armstrong
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 5m
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.
Nutrition Facts : Calories 542 calories, Carbohydrate 52.7 g, Cholesterol 12 mg, Fat 33.1 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 6.5 g, Sodium 1077.3 mg, Sugar 11.9 g
TEX-MEX CHICKEN AND RICE
Poultry and freezer basics inspired this deliciously healthy combo. I have a hard time getting my family to eat healthy, but they have no problem cleaning their plates when I serve this dish! -Tracy Long, Bellwood, Nebraska
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.
Nutrition Facts : Calories 254 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
SPICY CHICKEN BREASTS
This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.
Provided by Barbara Radford
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g
SPICY BAKED CHICKEN BREASTS
Make and share this Spicy Baked Chicken Breasts recipe from Food.com.
Provided by JustJanS
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauce:
- Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.
- Add the remaining sauce ingredients and bring to the boil.
- Reduce the heat to low and simmer, stirring occasionally for 8 minutes.
- Preheat oven to 220c.
- Line a baking tray with foil and spray it with cooking spray.
- Place the chicken on prepared baking tray, skin side down. Brush with half the sauce.
- Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.
- Serve at once.
SPICY TEX MEX CHICKEN BREASTS
Serve as the main dish with a nice avocado salsa or put in in a nice salad of mixed greens, corn, avocado and cilantro ranch dressing!
Provided by QueenJellyBean
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- In a small bowl mix together the spices and then sprinkle over both sides of the chicken.
- Spray the chicken with non stick cooking spray and place on preheated grill. Cover.
- Grill 7-10 minutes or until no longer pink in the center, turning once.
- Serve with avocado salsa or on a salad.
- I like to pound the chicken to an even thickness for faster and more even cooking.
Nutrition Facts : Calories 136.8, Fat 1.9, SaturatedFat 0.4, Cholesterol 68.4, Sodium 88.3, Carbohydrate 1, Fiber 0.4, Sugar 0.1, Protein 27.6
TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS
An easy Tex-Mex flavored rub seasons chicken before grilling. Charred peppers and onions accompany the chicken in these delicious fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
SPICY TEX MEX MEXICAN CHICKEN SOUP
This soup is a wonderful comfort food for those winter blues. Spices make it warming not overly hot..You could cut the red pepper flakes for the wimps. If you love Mexican,Tex-Mex you're sure to love this soup--nd so easy to make. Sure to become a family favorite.
Provided by Potluck
Categories Mexican
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes.
- Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender.
- Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot.
- Sauté onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes.
- Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.
Nutrition Facts : Calories 437.6, Fat 10.7, SaturatedFat 3.9, Cholesterol 74.8, Sodium 1336.4, Carbohydrate 48.5, Fiber 9.9, Sugar 7.6, Protein 39.4
TEX-MEX CHICKEN CRUNCHIES
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place baking mix in a shallow dish. Whisk together egg and enchilada sauce in a small bowl. Stir together tortilla crumbs and cilantro in a separate shallow dish.
- Dredge chicken pieces in baking mix; dip in egg mixture, and dredge in crumb mixture. Cover chicken, and chill 30 minutes.
- Pour oil into a large skillet; heat to 375 degrees F. Fry chicken, in batches, 3 minutes on each side or until brown. Drain on wire racks over paper towels. Serve chicken with ranch dressing or barbecue sauce.
TEX-MEX SKILLET CHICKEN
Fast & easy with lots of flavor. Perfect for those nights on the run when you want something hot & spicy
Provided by Just Cher
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken, cumin and salt tossing to coat.
- Heat oil in a large skillet over medium high heat.
- Add onion, bell pepper and garlic, saute for 2 minutes.
- Add chicken, saute stirring constantly, until chicken is no longer pink.
- Stir in rice, picante sauce and broth, mixing well.
- Bring mixture to a boil.
- cover and remove from heat.
- Let stand 10 minutes or until all liquid is absorbed Sprinkle with cheese.
- Cover and let stand another 10 minutes.
- sprinkle with tomatoes& olives.
- Service with a dollop of sour cream.
Nutrition Facts : Calories 346.5, Fat 18.9, SaturatedFat 6.5, Cholesterol 65.2, Sodium 961, Carbohydrate 20.7, Fiber 2.2, Sugar 3.3, Protein 23.4
SLOW-COOKER TEX-MEX CHICKEN
Tex-Mex chicken with authentic flavor is as easy as combining seven ingredients in a slow cooker-and adding a sprinkle of cheese before serving.
Provided by My Food and Family
Categories Chicken
Time 6h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss chicken with seasoning mix and flour in slow cooker sprayed with cooking spray. Add peppers, corn and salsa; mix lightly. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Stir chicken mixture. Serve over rice topped with cheese and onions.
Nutrition Facts : Calories 350, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
QUICK SWEET 'N' SPICY CHICKEN
A few convenience items combine with chicken to create a zesty main dish. Garnish with chopped green onions if you like.-Sheri White, Higley, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat. , In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice.
Nutrition Facts : Calories 212 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 738mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
TEX MEX CHICKEN CUTLETS
A quick and easy dinner, great for the summer does not heat up your kitchen. This is not a very spicy dinner if you like it spicy feel free to change the spices. Also if you use a thick chicken breast you will need to pound it or adjust the cooking time.
Provided by Pumpkie
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large non stick skillet over medium high heat. Add onion and garlic, saute, stirring occasionally for about 2 minutes or until softened.
- Place flour on a plate. Place chicken in flour to coat each side, patting off excess. Add to skillet, saute for 2 minutes per side or until lightly golden. Add cumin, chicken broth, vinegar, salsa and corn. Cook for about 4 minutes. The chicken should almost be done unless your using a thick boneless breast then you will have to adjust your cooking time. Remove from heat. Stir rice into liquid. Cover and let stand 8-10 minutes or until the rice is tender. Serve with extra salsa and sour cream if desired.
Nutrition Facts : Calories 364.5, Fat 6.2, SaturatedFat 1.1, Cholesterol 68.4, Sodium 661.8, Carbohydrate 44, Fiber 3.6, Sugar 3, Protein 34.2
TEX-MEX CHICKEN PASTA
For a very different treatment, the spicy chicken mixture is coated with a cream sauce and served over hot cooked linguine. "Sometimes I garnish this dish with fresh cilantro and crunchy fried tortilla strips," Nancy notes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute red pepper in oil until crisp-tender. Add the chicken starter and corn; heat through. Stir in cream and cheese. , Cook and stir over medium-low heat until the cheese is melted and sauce is thickened. Drain linguine; top with chicken mixture. Sprinkle with cilantro if desired.
Nutrition Facts :
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