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Ingredients
- 2 Tb Butter
- 1.5 lb Chicken Breasts trimmed, cut in half and sliced into 1/4″ strips
- 1.5 tsp Chili Powder
- 1/2 tsp Cumin
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 C Flour
- 2 Tb Butter
- 1.5 C Frozen Corn
- 1 Jalapeno Pepper sliced thin
- 1 Garlic Clove minced
- 1/2 tsp Salt
- 1/2 C Chicken Stock
- 3 Tb Lime Juice
- 1 Tb Fresh Oregano chopped
- 1 C Cheddar Cheese grated/shredded
- 1/2 C Monterey Jack Cheese grated/shredded
Ingredients
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Instructions
- Combine the Chili Powder, Cumin, Salt and Black Pepper in a large mixing bowl. Toss with the Chicken to coat.
- Add the flour and again toss to give a light dredge
- Heat a cast iron skillet over Medium-high heat with 2 Tb of the Butter
- Shake the excess flour from the Chicken and add the Chicken to the skillet. Stirring occasionally until browned. Then move the Chicken to a plate
- Return the skillet to the heat and add the other 2 Tb of Butter along with the Corn, Jalapeno Pepper, Garlic and Salt. Cook for about 3 minutes until the corn begins to brown
- Place a oven rack about 4″ away from the broiler and turn it on high
- Place the Chicken back in the skillet along with the Lime Juice, Chicken Stock and the Oregano. Stir to combine and allow to cook for another 2 minutes
- Sprinkle the Cheese over the top and place the skillet under the Broiler for about 3 more minutes until the Cheese has melted and is browned.
Recipe Notes
Serve it with a side of Rice and some grilled Pineapple. I seasoned the rice with some Chili Powder, Garlic Powder and Onion Powder then folded in a 1/4 C of shredded Monterey Jack cheese.
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