Saltgrass Chicken Laredo Recipe
In this blog, I will share with you a Saltgrass Chicken Laredo Recipe that is super delicious. People love its delicious taste, which combines tender grilled chicken, zesty spices, and tasty toppings.
Ingredients
- 4 Chicken Breasts (boneless and skinless)
- Seasoned Salt (to taste)
- Garlic Powder (to taste)
- Freshly ground Black Pepper (to taste)
- Olive Oil (to cook)
- 1/2 Red Onion (sliced)
- 3 Roma Tomatoes (chopped)
- 2 Poblano Peppers (roasted, skins and seeds removed, and chopped)
- 4 - 8 slices Pepper Jack Cheese
- 1 Avocado (chopped)
- 1/2 Wheel Cotija Cheese (crumbled)
- 2 tablespoons Fresh Cilantro (chopped)
Instructions
- Prepare poblano peppers, then chop them and set aside.
- Preheat the oven to 350°F.
- Place chicken breasts on a plate or cutting board.
- Season both sides of the chicken breasts with seasoned salt, black pepper, and garlic powder.
- Put chicken breasts in a pan and bake for 16 minutes on one side.
- Heat olive oil in a large skillet over medium heat until hot.
- Add onions and cook until caramelized and slightly crispy, stirring constantly. Remove from heat.
- After the first 16 minutes of chicken cooking, flip the breasts.
- Spoon 1/4 of caramelized onions, tomatoes, and prepared poblano peppers onto each chicken breast.
- Lay 1 or 2 slices of Jack cheese on each chicken breast.
- Return the pan to the oven. Bake for 12 to 14 minutes or until chicken reaches 165°F.
- Take it out of the oven.
- Place chicken breasts on a serving platter or individual plates.
- Garnish with avocados, cotija cheese, and cilantro.
- Serve while hot.
Notes
- Grill chicken until it's just right. Add a bit of salt and pepper for that Texas taste.
- Put lots of shredded cheese on the hot chicken. Let it melt and get all gooey.
- Pour the savoury sauce on top of the cheesy chicken. That's where the magic happens, with all those Tex-Mex flavours.
- Eat it while it's hot and enjoy your homemade Texan treat!