4 chicken breasts 7-8 ounces each
4 teaspoons chili powder, divided
salt & pepper to taste
15 ounces black beans drained & rinsed
2 cups whole kernel corn
1 cup diced bell peppers any color
¾ cup salsa or 10 ounces Rotel Diced Tomatoes & Green Chilies, drained
½ cup shredded Mexican cheese or monterey jack or 4 slices
cilantro tomatoes & jalapenos for garnish
Sprinkle each breast with 1/2 tea chili powder and salt and pepper. Once done, top with cheese and melt.
Mix together corn, peppers, salsa and 2 tea. chili powder.
Serve with or on top of chicken.
Serve with tortillas or rice with toppings
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