Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup salsa (mild or spicy)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 2 tablespoons fresh cilantro, chopped (optional)
- Tortilla chips
Instructions
- Season the chicken breasts with salt, pepper, and chili powder.
- In a skillet, heat olive oil over medium heat. Cook the seasoned chicken for 6-7 minutes on each side until no longer pink. Remove from heat and shred the chicken.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
- Add salsa and cumin; cook for 2-3 minutes until heated through.
- Stir in the shredded chicken and top with cheddar and Monterey Jack cheese. Cover and cook on low heat for about 5 minutes until cheese melts.
- Garnish with chopped cilantro if desired. Serve hot with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg