Southwestchickenpileup Recipes

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

SOUTHWEST CHICKEN PILEUP

Steps:

• Preheat the oven to 450*.
• Sprinkle the seasoning and garlic powder over the chicken and grill the chicken on high heat until it's no longer pink - about 3-5 min per side. Transfer to cutting board. Let sit 5 min and chop into bite sized pieces.
• Take pita and grill 1-2 min each side until toasted then remove and put on a baking sheet.
• Spread hummus on pita and then layer with beans, chicken, onion, red pepper, tomato, cilantro and cheese.
• Bake 6-8 min until cheese is melted, let stand 5 minutes. Top with guacamole or sour cream.
• Slice in wedges and serve.

SOUTHWEST CHICKEN AND BACON ROLLUPS

Steps:

• In a bowl, combine cream cheese, chicken, bacon and salsa.
• Gently stir until well combined.
• Spread chicken mixture on each tortilla.
• Roll up and wrap in plastic wrap.
• Refrigerate until serving time.
• To serve, cut tortillas into 1 inch pieces.
• If desired, serve with additional salsa for dipping.

SOUTHWEST CHICKEN PANINI

Steps:

• Whisk water, vegetable oil, and marinade mix together in a glass or ceramic bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 15 to 30 minutes, or overnight.
• Preheat an electric grill (such as George Foreman®) for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken is cooking, heat olive oil in a skillet over medium heat. Add bell peppers and onion and saute until tender, 5 to 7 minutes.
• Butter one side of each slice of bread. Assemble 2 sandwiches by layering Monterey Jack cheese, vegetables, and chicken between the unbuttered sides of the bread.
• Place sandwiches on the grill, close the lid, and cook until bread is golden brown and cheese is melted, about 3 minutes.