Crispy Southwestern Chicken Cutlets
with Monterey Jack, Mashed Potatoes, and Roasted Poblano and Onions
Crispy Southwestern Chicken Cutlets
Crispy chicken cutlets get a zesty Southwestern twist with melted Monterey Jack, creamy mashed potatoes, and smoky roasted poblano onions for a hearty, comforting dinner.
Ingredients
For 4 servings
- 20 ounce Chicken Cutlets
- 2 teaspoon Chili Powder
- 2 teaspoon Hot Sauce
- ½ cup Monterey Jack Cheese
- 1 cup Panko Breadcrumbs
- 2 unit Poblano Pepper
- 8 tablespoon Sour Cream
- 2 teaspoon Southwest Spice Blend
- 2 unit Yellow Onion
- 24 ounce Yukon Gold Potatoes
Additional Ingredients
- 4 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Vegetable Oil
PDF
DifficultyEasy
Total Time30m
Calories690
Protein34g
Carbs50g
Fat37g
Tags:
Protein SmartFiber SmartLow SugarLow SodiumSpicy
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a gluten-free version, use gluten-free crumbs in place of the wheat crumbs. To make it dairy-free or lighter, skip the cheese and replace the sour cream with a plain unsweetened plant-based alternative.
What to serve with it
Serve with a simple green salad, warm tortillas, or black beans to balance the rich, spicy flavors. A squeeze of lime and a cool salsa or corn side also work well with the creamy potato base.
