Matagorda Fire
Ignite your taste buds with "Matagorda Fire," a sizzling Tex-Mex-inspired dish that combines smoky heat, creamy indulgence, and vibrant flavors in every bite. Juicy seared chicken breasts are marinated in a bold blend of chipotle peppers, garlic, lime, and spices before being baked to perfection under a blanket of melted Monterey Jack cheese and rich heavy cream. Topped with fresh cilantro and a hint of jalapeño heat, this irresistible skillet meal is served with crisp tortilla chips to scoop up every drop of the creamy, spicy sauce. Perfect for weeknight dinners or entertaining, "Matagorda Fire" is a quick and easy recipe ready in just 35 minutes, bringing bold Southwestern flair straight to your table. Keywords: Tex-Mex chicken recipe, creamy chipotle sauce, skillet dinner, spicy chicken, easy weeknight meals.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 2 pieces Chipotle peppers in adobo sauce
- 4 pieces Garlic cloves
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Heavy cream
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Fresh cilantro
- 1 piece Jalapeño
- 2 cups Tortilla chips
Instructions
Preheat your oven to 400°F (200°C).
In a food processor or blender, combine the chipotle peppers, garlic, lime juice, cumin, paprika, salt, and black pepper. Blend until a smooth marinade forms.
Place the chicken breasts in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Let this sit for at least 10 minutes or up to 1 hour if time allows.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear each chicken breast for 2-3 minutes per side until golden brown.
Reduce the heat to medium, pour in the heavy cream, and sprinkle the shredded Monterey Jack cheese evenly over the chicken.
Transfer the skillet to the preheated oven and bake for 15 minutes or until the chicken is fully cooked and the cheese is melted and bubbly.
While the chicken cooks, finely chop the cilantro and slice the jalapeño into thin rounds.
Remove the skillet from the oven and sprinkle the cilantro and jalapeño slices over the top for garnish.
Serve the chicken immediately with tortilla chips on the side for scooping up the creamy, spicy sauce.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 4361 mg | 190% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 4.3 g | ||
| Protein | 251.0 g | 502% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1068 mg | 82% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
