Spice things up for supper tonight with our Spicy Chicken and Potato Skillet, which includes corn, Colby & Monterey Jack cheeses, salsa and sour cream.
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
3 cups ORE-IDA Potatoes O’Brien, thawed
1 cup frozen corn, thawed
1 jalapeño pepper, seeded, finely chopped
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1/2 cup TACO BELL® Thick & Chunky Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
Add potatoes, corn and peppers to skillet; cook and stir 5 min. or until peppers are softened and mixture is heated through.
Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted. Top with salsa and sour cream.
Serve with a side of spicy black beans.
How to Check Chicken For Doneness
Check that the chicken's internal temperature is at least 165ºF. When the chicken is done, the juices should run clear.
How to Handle Fresh Chile Peppers
When handling fresh chile peppers, be sure to wear disposable rubber or clear plastic gloves to avoid irritating your skin. Never touch your eyes, nose or mouth when handling the peppers. If you've forgotten to wear the gloves and feel a burning sensation in your hands, apply a baking soda and water paste to the affected area. After rinsing the paste off, you should feel some relief.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.