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Fresh Crisp Jalapeno

Please don’t use jarred jalapenos for this dish.

There are times when jalapenos in a jar are the right choice. I buy them in bulk myself and put them on lots of things. They add flavor and are so easy to use, but the taste really is different.

In order to get the fresh, crisp heat of a jalapeno that is needed for this dish, you really must use the fresh kind. I love the heat, so I prefer to slice and eat, but I am often required, for the palate of my wife and kids, to core the pepper prior to slicing.

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This recipe is so easy and has the right mix of flavors for me.

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Just four ingredients.

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Fry up the chicken.

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Appetizing!

Jalapeño Chicken

Prep Time: 1 minute | Cook Time: 14 minutes | Makes: 4 servings (serving size: 1 chicken breast half)

Ingredients:

  • 1 tablespoon 40%-less-sodium taco seasoning
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 2 tablespoons sliced jalapeño peppers (optional)

Directions:

Sprinkle taco seasoning over both sides of chicken.

Place a large nonstick skillet over medium heat until hot. Coat chicken with cooking spray.

Add chicken to pan, and cook 7 minutes on each side or until chicken is done.

Remove chicken from heat; sprinkle with cheese. Cover and let stand 3 to 4 minutes or until cheese melts. Garnish with jalapeño slices, if desired.

Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001733145

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Categories: Cheese2, Chicken2, Low Carb, Main Dish 3, Mexican, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

9 Comments on “Fresh Crisp Jalapeno”

  1. January 25, 2014 at 1:17 pm #

    Living in California, we get a lot of jalapeno and pablamo chilies and my husband likes to burn them on the stove and then put them in dishes. I feel the fresh ones are so much better than the canned ones.

  2. January 25, 2014 at 3:40 pm #

    I started growing jalapenos (even a cool purple variety) among a ton of other peppers last year and I can’t wait to do so again they add so much flavor to any dish! Fresh peppers (especially homegrown) seem more intense most of the time but I still love the canned ones on anything really. Great post and delicious looking meal!

  3. January 25, 2014 at 4:37 pm #

    Jalapeno’s in jar? A revelation! I didn’t know such a thing existed. Nice post.

  4. January 25, 2014 at 5:10 pm #

    Reblogged this on dominicspoweryoga.

  5. January 25, 2014 at 6:58 pm #

    Looks delicious! I like hot & spicy food.

  6. January 26, 2014 at 12:04 am #

    I, too, have never seen jalapenos in a jar… I bet this dish is super tasty but I don’t know if I’d be able to take the heat. I’ll have to start building up my jalapeno tolerance!

  7. January 26, 2014 at 1:04 am #

    Simply divine looking dish.

  8. January 26, 2014 at 1:26 am #

    I really like jalapeños and pickle my own but tend not to use them fresh – I will definitely have to give this recipe a go it looks great!

  9. January 27, 2014 at 8:48 pm #

    Call me crazy, but do you know how to make the jarred variety? is it just vinegar and sugar? I grow them at home and have way too many! I am eating them like crazy, giving them away, and still, some are dropping off and going to waste. But nothing beats fresh!

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