Recipes
Latin Chicken, Corn & Tomato Tortilla Skillet
Uses: diced chicken, corn, tomato, flour tortilla, Spanish onion, jalapeño
Ingredients:
- 4 ounces diced chicken
- 1/2 cup fresh corn kernels
- 1/2 tomato, diced
- 1/4 cup sliced Spanish onion
- 1 flour tortilla, cut into strips
- 1 teaspoon oil
- 1 teaspoon finely diced jalapeño, optional
- Cumin, chili powder, and black pepper
- Small amount of salt
Instructions:
- Heat oil in a skillet over medium-high heat. Add chicken, cumin, chili powder, black pepper, and a small amount of salt. Cook for 3 to 4 minutes, stirring.
- Add onion, corn, and jalapeño if using. Continue cooking until the chicken reaches at least 165°F and the onion is tender.
- Add tomato and tortilla strips. Toss gently and cook for 2 minutes, just until the tomato becomes juicy and the tortilla edges soften slightly while some pieces remain chewy.
- Taste for seasoning and serve hot, with shredded cheese over the top if desired.
Good for: A one-pan Latin-inspired dinner with seasoned chicken, sweet corn, juicy tomato, and rustic tortilla pieces.
Optional: Top with cheese or serve with a small spoonful of pinto beans.