Bring on more Mexican!

What is it lately about all this Mexican I have been making?   It must be the stress and the migraines.  Anytime I have a migraine I want something hot and spicy.   I must have a lot of stress right now! HA! that’s an understatement….from January-July it’s meeting time and boy am I busy so it’s prime time for a migraine to creep in. So disclaimers to any and all of these Mexican spiced dishes!  But they are so good, and if they are easy, they need to be shared.

I’m trying this recipe I found floating around on the net this weekend or the first of next week.  It sounds so good, and with the extra sauce it creates we can use it to dip chips, serve over some Mexican rice, and it looks so easy.  I don’t know how hubby will fare with the cilantro as he is not a huge fan but I love cilantro.  If you are not a fan, I recommend using a mix of cilantro and parsley to tone down the flavor of the cilantro.  This way you get a hint of the flavor that cilantro gives to the Mexican dish and still get the consistency with the mix of the two to the recipe.

Give it a try and let me know how you liked it.

Chipotle Salsa Baked Chicken

1 15-ounce can fire-roasted tomatoes (can use canned whole or crushed tomatoes if you can’t find the others but try – the fire-roasted have a wonderful flavor!)

¼ cup chopped red onion

1 clove garlic, chopped

½ cup, packed, chopped fresh cilantro (or mix half and half with parsley)

2 chipotle chili peppers in adobo sauce, plus 1 teaspoon of the adobo sauce (less or more to taste) (these can be found in the Mexican food aisle)

1 Tbsp lime juice

1 tsp kosher salt

1 ½ lbs boneless, skinless chicken breasts (or thighs), trimmed of excess fat, cut into 3-inch wide pieces

4 ounces grated or sliced Monterey jack cheese

  1.  Place tomatoes, onion, garlic, cilantro, chipotle peppers and adobo sauce, lime juice and salt in a blender or food processor.  Pulse a few times so there are no more large chunks of anything, but not so much that the salsa is completely smooth.
  2. Preheat the oven to 350 degrees.  Place the chicken in a casserole dish in a single layer.  Spread the salsa over the chicken pieces, turning the chicken to coat all over with the salsa.
  3. Cover with aluminum foil and bake for 25-30 minutes until done.  Remove the foil, and sprinkle (or lay if using slices) the cheese over the chicken.  Bake uncovered for 10 minutes more.


Serve with : sliced jalapeno peppers, chopped avocados, more chopped cilantro, sour cream, Mexican rice, slice chicken and serve with corn or flour tortillas, can serve over rice or pasta.  The possibilities are endless…use your own imagination and transform this dish into your own!


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