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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2(8-ounce)boneless, skinless chicken breasts, cut into bite-size pieces⅛teaspoonsalt⅛teaspoonground pepper2tablespoonsextra-virgin olive oil, divided½teaspoonground cumin½teaspoonpaprika1cupchoppedyellow onion2poblano peppers, seeded and chopped (about1¼cups)1teaspoonseeded and finely choppedjalapeño pepper1cupfresh corn kernelsorfrozen corn¾cuplower-sodium chicken broth4ouncesreduced-fat cream cheese, softened2largecloves garlic, grated1cupshredded Monterey Jack cheese, divided2cupscoarsely crushed unsaltedwhite corn tortilla chips2tablespoonschoppedfresh cilantroLime wedgesfor serving (optional)
Cook Mode(Keep screen awake)
Ingredients
2(8-ounce)boneless, skinless chicken breasts, cut into bite-size pieces
⅛teaspoonsalt
⅛teaspoonground pepper
2tablespoonsextra-virgin olive oil, divided
½teaspoonground cumin
½teaspoonpaprika
1cupchoppedyellow onion
2poblano peppers, seeded and chopped (about1¼cups)
1teaspoonseeded and finely choppedjalapeño pepper
1cupfresh corn kernelsorfrozen corn
¾cuplower-sodium chicken broth
4ouncesreduced-fat cream cheese, softened
2largecloves garlic, grated
1cupshredded Monterey Jack cheese, divided
2cupscoarsely crushed unsaltedwhite corn tortilla chips
2tablespoonschoppedfresh cilantro
Lime wedgesfor serving (optional)
DirectionsPreheat oven to broil with rack about 6 inches from heat source. Toss chicken with salt and pepper in a medium bowl. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown on all sides and an instant-read thermometer inserted into the thickest parts registers 165°F, about 10 minutes. Transfer to a plate. Do not wipe the pan clean.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingAdd cumin, paprika and the remaining 1 tablespoon oil to the skillet; cook over medium heat, stirring constantly, until fragrant and bubbling, about 15 seconds. Add onion, poblanos and jalapeño; cook, stirring often, until softened and slightly browned, 8 to 10 minutes. Add corn, broth, cream cheese and garlic; cook, stirring constantly, until the cream cheese is melted and the sauce is bubbling and slightly thickened, about 5 minutes. Add ¾ cup Monterey Jack; stir until melted, about 1 minute.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingReturn the chicken to the pan; turn to coat in sauce. Sprinkle with tortilla chips and the remaining ¼ cup Monterey Jack.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingBroil until golden brown in spots and the cheese melted, about 1 minute. Sprinkle with cilantro. Serve with lime wedges, if desired.Nutrition InformationServing Size: about 1 cupCalories 493, Fat 27g, Saturated Fat 11g, Cholesterol 126mg, Carbohydrates 25g, Total sugars 7g, Added sugars 0g, Protein 38g, Fiber 3g, Sodium 427mg, Potassium 603mgFrequently Asked QuestionsThis is a great opportunity to use the little bits from the bottom of a chip bag. If you need to coarsely crush whole tortilla chips, put them in a sealable bag and roll over them with a rolling pin, flipping the bag over every so often until they’re the size you want them.Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.For the best results, we don’t recommend making this recipe ahead or freezing it.EatingWell.com, July 2024
Directions
Preheat oven to broil with rack about 6 inches from heat source. Toss chicken with salt and pepper in a medium bowl. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown on all sides and an instant-read thermometer inserted into the thickest parts registers 165°F, about 10 minutes. Transfer to a plate. Do not wipe the pan clean.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingAdd cumin, paprika and the remaining 1 tablespoon oil to the skillet; cook over medium heat, stirring constantly, until fragrant and bubbling, about 15 seconds. Add onion, poblanos and jalapeño; cook, stirring often, until softened and slightly browned, 8 to 10 minutes. Add corn, broth, cream cheese and garlic; cook, stirring constantly, until the cream cheese is melted and the sauce is bubbling and slightly thickened, about 5 minutes. Add ¾ cup Monterey Jack; stir until melted, about 1 minute.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingReturn the chicken to the pan; turn to coat in sauce. Sprinkle with tortilla chips and the remaining ¼ cup Monterey Jack.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingBroil until golden brown in spots and the cheese melted, about 1 minute. Sprinkle with cilantro. Serve with lime wedges, if desired.Nutrition InformationServing Size: about 1 cupCalories 493, Fat 27g, Saturated Fat 11g, Cholesterol 126mg, Carbohydrates 25g, Total sugars 7g, Added sugars 0g, Protein 38g, Fiber 3g, Sodium 427mg, Potassium 603mgFrequently Asked QuestionsThis is a great opportunity to use the little bits from the bottom of a chip bag. If you need to coarsely crush whole tortilla chips, put them in a sealable bag and roll over them with a rolling pin, flipping the bag over every so often until they’re the size you want them.Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.For the best results, we don’t recommend making this recipe ahead or freezing it.
Preheat oven to broil with rack about 6 inches from heat source. Toss chicken with salt and pepper in a medium bowl. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown on all sides and an instant-read thermometer inserted into the thickest parts registers 165°F, about 10 minutes. Transfer to a plate. Do not wipe the pan clean.
Add cumin, paprika and the remaining 1 tablespoon oil to the skillet; cook over medium heat, stirring constantly, until fragrant and bubbling, about 15 seconds. Add onion, poblanos and jalapeño; cook, stirring often, until softened and slightly browned, 8 to 10 minutes. Add corn, broth, cream cheese and garlic; cook, stirring constantly, until the cream cheese is melted and the sauce is bubbling and slightly thickened, about 5 minutes. Add ¾ cup Monterey Jack; stir until melted, about 1 minute.
Return the chicken to the pan; turn to coat in sauce. Sprinkle with tortilla chips and the remaining ¼ cup Monterey Jack.
Broil until golden brown in spots and the cheese melted, about 1 minute. Sprinkle with cilantro. Serve with lime wedges, if desired.
Nutrition InformationServing Size: about 1 cupCalories 493, Fat 27g, Saturated Fat 11g, Cholesterol 126mg, Carbohydrates 25g, Total sugars 7g, Added sugars 0g, Protein 38g, Fiber 3g, Sodium 427mg, Potassium 603mg
Nutrition Information
Serving Size: about 1 cupCalories 493, Fat 27g, Saturated Fat 11g, Cholesterol 126mg, Carbohydrates 25g, Total sugars 7g, Added sugars 0g, Protein 38g, Fiber 3g, Sodium 427mg, Potassium 603mg
Serving Size: about 1 cup
Calories 493, Fat 27g, Saturated Fat 11g, Cholesterol 126mg, Carbohydrates 25g, Total sugars 7g, Added sugars 0g, Protein 38g, Fiber 3g, Sodium 427mg, Potassium 603mg
Frequently Asked QuestionsThis is a great opportunity to use the little bits from the bottom of a chip bag. If you need to coarsely crush whole tortilla chips, put them in a sealable bag and roll over them with a rolling pin, flipping the bag over every so often until they’re the size you want them.Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.For the best results, we don’t recommend making this recipe ahead or freezing it.
Frequently Asked Questions
This is a great opportunity to use the little bits from the bottom of a chip bag. If you need to coarsely crush whole tortilla chips, put them in a sealable bag and roll over them with a rolling pin, flipping the bag over every so often until they’re the size you want them.
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For the best results, we don’t recommend making this recipe ahead or freezing it.
EatingWell.com, July 2024
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Nutrition Facts(per serving)581Calories30gFat29gCarbs49gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
