Ingredients
1cilantro,fresh
2clovesgarlic
¼cupolive oil
1tspadobo seasoning
1tspblack pepper
2limes,juiced
2chicken breasts,boneless, skinless
1tspadobo seasoning
1tspgarlic powder
½tspsmoked paprika
1tspblack pepper
nonstick cooking spray,for greasing
1¼cupsall-purpose flour
1tspkosher salt
2cupstortilla chips,crushed
3eggs,large
½lime,juiced
1tbspunsalted butter
1cupyellow onion,finely chopped
1mediumgreen bell pepper,seeded and finely chopped
1½cupsmexican cheese blend,shredded
1½cupsmonterey jack cheese,shredded
¼cupblack olive,sliced
8pickled jalapenoes,sliced
⅓cupmild pico de gallo
¼cupsour cream
¼cupfresh cilantro,for garnish
Preparation
Add the cilantro, garlic, olive oil, adobo seasoning, pepper, and lime juice to a food processor. Blend for 2 to 3 minutes, or until smooth.
Place chicken breasts on a cutting board and slice each breast crosswise into 6½-inch thick strips.
Add the chicken to a medium bowl, along with the adobo seasoning, garlic powder, paprika, and pepper. Toss until the chicken is well coated.
Pour the marinade over chicken and toss until fully coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 425 degrees F. Set a wire rack inside a baking sheet and grease with nonstick spray.
Remove the chicken strips from the marinade, allowing any excess to drip off. Transfer the chicken to a cutting board and pat dry with paper towels.
Add the flour to a shallow dish, season with the salt, and stir until incorporated.
Add the crushed tortilla chips to another shallow dish. Add the eggs to a small bowl and beat with a fork until frothy.
Working 1 strip at a time, coat the chicken strips in the flour, then the eggs, then the crushed tortilla chips. Place on the prepared wire rack.
Bake the chicken for 12 to 15 minutes, until golden brown.
While the chicken is baking, make the queso fundido.
Melt the butter in an 8-inch cast-iron skillet over medium heat.
Add the onion and green pepper, and sauté for 5 to 6 minutes or until the onion is translucent. Turn off the heat.
Add the Mexican cheese blend and Monterey Jack cheese to the pan and stir to combine.
When the chicken is done baking, let rest while you bake the queso fundido.
Reduce the oven temperature to 400 degrees F.
Bake the queso fundido for 12 to 15 minutes, or until the cheese is melted and bubbling. Turn the oven to broil and broil the queso fundido for 1 to 3 minutes, until there are golden brown spots on top.
Remove the queso fundido from the oven and transfer to a heatproof serving platter. Arrange the chicken strips around the pan.
Top the queso fundido with the olives, jalapeños, pico de gallo, and sour cream.
Garnish the queso fundido and chicken with the cilantro. Squeeze the lime juice over the chicken.
Serve warm and enjoy!
