Cheesy Chipotle Chicken
4 chicken breasts
1 c mexican creama, found in the dairy section ( or 3/4 c sour cream and 1/4 c mayo mixed)
2 chipotle chilis in adobo chopped
1 1/2 c queso fresco (mexican cheese found in the dairy section), crumbled
Preheat oven to 350, mixed chopped chipotle chilis with crema in a shallow bowl/dish. Crumble queso fresco onto a plate or shallow dish. Dredge chicken breast in creama mixture, then dredge into cheese and place in a baking pan.
Bake for 30 minutes or until chicken in no longer pink ( use a meat thermometer)
A great accompaniment to this dish is a Corn, Tomato and Avocado Salad. Mix one bag cooked frozen corn with 1 c chopped cherry tomatoes and 1/2 chopped avocado. Add 1 T chopped cilantro. Squeeze the juice from half a lime over the top and add salt and pepper.
A smokey, sweet, fresh and zesty side to go with steaks or grilled chicken.
Mexican Corn Salad
5 ears of fresh corn on the cob,husks and silk removed
1 T olive oil
1/4 c crema ( a mexican sour cream found in the dairy section) or 3 T sour cream and 1 T mayo
1/4 t smoked paprika
zest of 1 lime
juice of 1 lime
1/2 cup crumbled Queso Fresco ( mexican crumbling cheese) you could substitute Parmesan or Feta but use less as they are stronger cheeses
1 T chopped parsley or cilantro
salt and pepper
Preheat oven to 400 Drizzle olive oil over corn and rub in ensuring all sides are coated. Sprinkle with salt and pepper. roast for about 20 minutes or until corn starts to char.
Let corn cool so you are able to handle it and remove niblets from cob with a sharp knife. Mix together with remaining ingredients, season with salt and pepper to taste. Serve.
* you could grill the corn as well, that was my intention before it started pouring down rain.