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mexican jalapeno chicken

(2 ratings)
Recipe by
Susan Seals
Newcastle, OK

This is so delicious and tender. The mayonnaise really makes it juicey and such a fantastic taste. I clipped this recipe out of the Houston Chronicle over 20 years ago, I have no idea what date or who created the recipe. I have made my own changes to it over the years. To make it healthier I use low fat or fat free mayonaisse and sour cream.

(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 20 Min

Ingredients For mexican jalapeno chicken

  • 3/4 c
    shredded monterey jack cheese
  • 1/2 c
    real mayonnaise, divided
  • 1/4 c
    sour cream
  • 2 Tbsp
    chopped cilantro
  • 1 Tbsp
    seeded, minced pickled jalapeno pepper, or more to taste
  • 1/2 tsp
    minced garlic
  • 3
    boneless, skinless chicken breasts halved
  • 1 c
    shredded lettuce (optional)
  • 3
    flour tortillas, cut into strips (optional)

How To Make mexican jalapeno chicken

  • 1
    In small bowl, combine cheese 1/4 c mayonnaise, sour cream, cilantro, jalapeno and garlic; set aside.
  • 2
    Between 2 sheets was paper, pound chicken to 1/4 inch thick. Brush both sides of chicken with remaining mayonnaise. Heat large skillet over medium-high heat.
  • 3
    Add chicken and cook, turning once, 4 minutes or until lightly browned. Place on rack in broiler pan.
  • 4
    Spread cheese mixture on each chicken breast and broil 6 inches from heat 3 - 4 minutes or until topping begins to brown.
  • 5
    (optional garnish) Place tortilla strips on a baking pan and put in 375 degree oven until crisp.
  • 6
    Divide lettuce and place on plates(optional), top with chicken piece and garnish with baked tortilla strips. Enjoy!

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