(I originally published this recipe with the only call for cheese being Colby Jack. I have recently discovered that a mix of about 2/3 Colby Jack and 1/3 Muenster makes a huge, wonderful difference. Cheesy Salsa Chicken, take 2.)
Cheesy Salsa Chicken is quick to prep and cook. Served with buttered red potatoes and a green veggie of your choice, and you’ve got a balanced meal that’s great for hot summer days when you don’t want to do a lot of cooking.
Pan seared chicken with cheese and salsa. This recipe tastes as good as it sounds. The mix of Muenster and Colby Jack makes all the difference.
- 1 large chicken breast, boneless and skinless (to serve two people)
- Shredded Colby Jack cheese
- Shredded Muenster cheese
- Salsa (red, green, hot, mild - whatever you like)
- Optional: sour cream, guacamole and cilantro
- Cut your chicken into slices about 1/4 inch thick.
- Melt a teaspoon of butter in a skillet on medium-high heat, then add the chicken slices. Brown both sides of the chicken - about four minutes on each side.
- Cover the chicken with about 6 ounces of your salsa.
- Reduce heat to low and simmer the chicken for 6-10 minutes.
- Cover it with a mix of about 2/3 Colby Jack cheese and 1/3 Muenster, put a lid on it, turn off the heat and allow the cheese to melt.
- Serve it with sour cream, guacamole and cilantro.
Buttered Red Potatoes
- Small red potatoes (depending on potato size and appetites, you need something like 2-4 potatoes per person)
Quarter the potatoes. Boil them in salted water for about 15 minutes, or until tender. Drain them. Add a teaspoon of butter (maybe a little more) and sprinkle on chives to taste. Stir it all around. Serve.
For this dinner, I repeated the Steamed Green Beans from an old Sunday Dinner. You could also steam or boil some broccoli, spinach, zucchini, corn – pretty much whatever veggie you like. Or you could serve a salad before or with the meal.