Easy Breezy Tortilla Chicken
Posted by Gail | Filed under Gail Cooks!
I love Mexican food. For years Husband #2 would take me to Mexico every year in February. The sizzling meat, the fabulous flavours, the wonderful crunch. I’ve been back to Mexico a couple of times since and I always enjoy the food.
Tortillas are a staple in Mexico. The Spanish word for “little torta” or “little cake”, it usually applies to a flatbread made of corn or wheat, and filled with all sorts of good stuff like guacamole, cheese (queso in Spanish), salsa and picadillo, which is a spicy eat sauce.
Traditional tortillas are soft and folded around food, or used to wipe up sauces. The versatile tortilla can be warmed in the oven, steamed, grilled, or baked in the oven. The crispier “taco” version adds crunch to the flavourful equation.
We have, in North America, come up with our own versions, including the “chip” variety that we can lay out on baking sheets, slather in melted cheese and dip in salsa. But that crunchy chip can also be used to add flavour and texture to main dishes. All you need is a little imagination.
I like putting my own twist on food, and I love integrating flavours from a variety of cultures to the menus at home interesting. Here’s a recipe I customized (read: made easier) because I’m also damn lazy sometimes.
Gail’s Tortilla Chicken
- 2 cups natural yogurt
- 1 heaping tbs brown sugar
- 2 tbs chili powder
- 1 tbs thyme
- 1 tsp garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 6 small chicken breasts
- 2 cups tortilla chips crushed
- 1/2 cup bread crumbs
- 1/2 cup jalapeno peppers chopped finely
- 1 cup old cheddar cheese
Combine first 7 ingredients. Add chicken and coat, then refrigerate for up to 6 hours.
Combine remaining ingredients. Coat chicken thoroughly.
Bake at 450 til done… about 20 minutes.
This recipe is too easy for words and is delicious. Who says good food has to take a long time to make!