Crispy Southwestern Chicken Cutlets
with Monterey Jack, Mashed Potatoes, and Roasted Poblano and Onion
Crispy chicken is always a recipe for success. Add melty Monterey Jack and warm Southwestern spices to the mix, and you’ve got a winning dinner. Once baked, the crust turns golden-brown while the meat stays juicy and tender. The crunchy cutlets are served alongside creamy mashed potatoes and a fajita-reminiscent tangle of roasted poblanos and onions. If this all sounds complicated--it’s not! 30 minutes is all you need for this delicious dish to land on your table.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
1 unit
Poblano Pepper
½ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 teaspoon
Southwest Spice Blend
1 teaspoon
Chili Powder
10 ounce
Chicken Cutlets
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
3 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until tender, 15-18 minutes. Reserve ½ cup cooking water, then drain and return to pot. Cover.
Meanwhile, halve, peel, and thinly slice onion. Halve, deseed, and thinly slice poblano. In a medium bowl, combine panko, cheese, a drizzle of olive oil, 1 tsp Southwest Spice (we sent more), half the chili powder, salt, and pepper.
Lightly oil a baking sheet (or spray sheet with nonstick cooking spray). Pat chicken dry with paper towels; season with salt and pepper and place on prepared sheet. Evenly brush tops of chicken with half the sour cream (save the rest for later). Sprinkle panko mixture onto brushed sides, pressing to adhere.
Toss onion and poblano on other side of prepared sheet with a large drizzle of olive oil, salt, pepper, and remaining chili powder. Bake until chicken is browned and cooked through and veggies are tender and slightly crispy, about 15 minutes.
Using a potato masher or fork, mash potatoes until mostly smooth. Stir in remaining sour cream, 2 TBSP butter, and half the reserved cooking water. (TIP: If mixture is too thick, stir in remaining reserved water, a splash at a time, until creamy.) Season with salt and pepper.
Divide mashed potatoes and chicken between plates. Top with roasted veggies. Serve with hot sauce for drizzling over.
