A ridiculously easy and delish take on the stuffed chicken scene. GEt on it if you like mexican-esque food that is beyond simple to make and delivers on flavor.
I ate mine with some avocado – perfection on my plate.
- 6 thin chicken cutlets
- 1/2 cup salsa, drained
- 6 oz sharp cheddar cheese, sliced into strips
- 1 cup crushed tortilla chips*
- 1 tbs chili powder
- 1/4 tsp ground cumin
- 1/2 tsp sea salt
- 2.5 tbs olive oil
Preheat oven to 400 F.
Season your cutlets with salt. House the olive oil in a small bowl. Mix the crushed/ground up tortilla chips, chili powder, cumin and salt in a shallow large tupper. Dredge the chicken in the oil first, then the tortilla chip mixture. On a flat surface, add about 1 tbs salsa and 1 strip cheese to each cutlet’s thinnest part and then roll em up. Repeat. Place them seam down on a baking dish and bake for 25 minutes.
Yields 4 servings.
I used 1 pound of chicken breasts, sliced them really thin, lengthwise.
*The 1 cup of tortilla chips should be when they have been crushed – not pre-crumble. I took two handfuls and crushed them in a ziploc back using my hands. You can also run them through the food processor.
You can also use shredded cheddar or any cheese you prefer.