Tex Mex Breaded Chicken With Tomato Corn Salsa Recipes

TEX-MEX CHICKEN WITH CORN SALSA

Steps:

• Heat gas or charcoal grill. In small bowl, mix 1 1/2 teaspoons of the chili powder, the cumin, salt and garlic powder. Spray chicken with cooking spray; sprinkle seasoning mixture evenly over both sides of chicken. Set aside.
• Spray sheet of heavy-duty foil with cooking spray; place corn in center of foil. Turn up edges of foil; place on grill over medium heat. Cover grill; cook 10 minutes, stirring once, until corn begins to brown. Remove corn from grill to medium bowl; set aside.
• Place chicken on grill. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm. Add onion, tomatoes, bell pepper, cilantro, lime juice, chile and remaining 1/2 teaspoon chili powder to corn; toss to combine. Serve with chicken.

TEX-MEX CHICKEN BAKE

Steps:

• Preheat oven to 180°C.
• Place the onions and butter in a frypan and using a medium heat cook until softened. Add half of the salsa, the cream cheese and 1/2 cup of the grated cheese. Stir until the cheese has melted.
• Warm the tortillas, either wrapped in foil and in the oven or using the microwave.
• Spread an even amount of the cheese mixture down the centre of each tortilla. Divide the chicken into 8 even portions and place on each tortilla on top of the cheese mixture.
• Roll each tortilla and place side-by-side on a greased baking tray (seam-side down).
• Spoon the remaining salsa over the top of the tortillas and then cover with the remaining 1 cup of grated cheese.
• Bake 20-30 minutes or until heated through.
• Serves 4 as a main meal.

TEX MEX CHICKEN, CORN AND BLACK BEAN SALAD (WW)

Steps:

• In large bowl, combine chicken, beans, corn, tomatoes, onions, salsa, vinegar and cilantro; refrigerate, covered, at least 2 hours or overnight.
• Line serving platter with lettuce leaves.
• Top lettuce with chicken mixture; sprinkle with tortilla chips.
• SERVING (1 1/2 CUPS) PROVIDES: 3 Vegetables, 3 Proteins, 1 1/4 Breads.
• PER SERVING: 321 Calories, 4 g Total Fat, 1 g Saturated Fat, 48 mg Cholesterol, 707 mg Sodium, 46 g Total Carbohydrate, 6 g Dietary Fiber, 27 g Protein, 67 mg Calcium; 6 points.

TEX - MEX CHICKEN SANDWICHES

Steps:

• Place chicken breasts in plastic zippered bag with salsa or picante sauce. Zip shut and refrigerate 1 hour.
• Place on barbecue grill and cook for 5 minutes on each side (can be broiled instead). Top with cheese and close top of grill until cheese melts (about 2 minutes). Spread bottoms of each hamburger bun with avocado mixture. Top with lettuce, tomato, chicken breasts and top of buns.

TEX-MEX SALSA

Steps:

• In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
• Pulse until thoroughly chopped.
• Add canned tomatoes and salt.
• Pulse until throughly combined.
• Store in refrigerator until ready to use.