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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Sometimes, long after the kids are in bed, I halve this recipe for hubby and myself, and we dip and eat in front of the TV. It's a great way to have dinner every so often. Ingredients:
2 tablespoons vegetable oil |
1 large onion, chopped |
1 clove garlic, minced |
1/2 teaspoon cumin |
1/4 teaspoon cayenne pepper |
2 green bell peppers, chopped |
2 jalapeno peppers, seeded and diced |
4 boneless skinless chicken breast halves, cut into 1 inch pieces |
2 cups prepared chunky salsa |
3 cups grated cheddar cheese |
3 cups grated monterey jack cheese |
sour cream |
1 spring onion, sliced thin (optional) |
warm corn tortillas or nacho corn chips |
Directions:
1. Preheat oven to 350F.
2. Butter 13 x 9 inch baking dish.
3. Heat oil in medium skillet over medium heat.
4. Add onion, garlic, cumin and cayenne pepper and saute until onion is translucent, about 6 minutes.
5. Add bell pepper and jalapenos and saute until soft, about 4 minutes.
6. Transfer to bowl using slotted spoon.
7. Add chicken to skillet and cook until opaque, stirring occasionally, about 6 minutes.
8. Add onion mixture to chicken and stir to combine well.
9. Transfer to prepared baking dish.
10. Pour salsa over.
11. Top with cheeses.
12. Cover and bake until cheese melts, about 10 minutes.
13. Dollop with sour cream, sprinkle with green onion and serve immediately.
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