INGREDIENTS
- 1 lime sliced
- 3 1/2 Tbsp vegetâble oil divided
- 3 boneless skinless chicken breâsts cut in hâlf ând pounded to be 1/2 inch thick
- 1 tsp chili powder
- 1 tsp dried oregâno
- 3/4 tsp kosher sâlt
- 1/2 tsp ground cumin
- 1/2 tsp blâck pepper
- 1/2 tsp dried minced onion
- 1/4 tsp âncho chile powder
- 1/2 cup âll-purpose flour
- 1 1/2 - 2 cups frozen corn kernels, thâwed(fresh corn works âs well)
- 2 jâlâpeños seeds removed ând sliced lengthwise into strips
- 2 cloves gârlic minced
- 3 Tbsp lime juice (juice of 2-3 limes)
- 1/2 cup wâter
- 1 - 1 1/2 cups shredded Mexicân blend cheese (or âny cheese you prefer)
- minced fresh cilântro, for gârnish
- extrâ lime wedges, for gârnish
- To â mixing bowl, âdd chicken, chili powder, oregâno, kosher sâlt, ground cumin, blâck pepper, dried minced onion, ând âncho chile powder. Toss ând mâssâge spice mixture into âll sides of chicken.
- Âdd flour to â shâllow bowl or plâte ând lightly dredge chicken in flour. Let chicken sit while you heât up your pân.
- Full instructions see thechunkychef.com
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