Simple Salsa Chicken

Hubby and I LOVE Mexican food, so we were shocked upon moving to Pennsylvania by the state's severe lack of Mexican restaurants. To appease our cravings (and coincidentally to benefit our wallets) we make Mexican cuisine at home instead!

We were AMAZED by this Tex-Mex dish and gobbled it down. The recipe says it makes 4 to 6 servings, and I'd say it leans more towards the 5 to 6 serving end, and that's a good thing! This dish's leftovers are just as nommy as the first day!

Simple Salsa Chicken
From the Better Homes & Gardens Biggest Book of 30 Minute Meals
Ingredients
1 green sweet pepper, cut into bite-size strips
1 red sweet pepper, cut into bite-size strips
1 tablespoon cooking oil
2 cups cubed cooked potatoes
1 16-ounce jar salsa
1 15.5-ounce can whole kernel corn, drained
1 15- or 16-ounce can black beans, rinsed and drained
1.5 cups cubed cooked chicken (about 8 ounces)
(As usual, we thawed one of our frozen boneless chicken breasts, cut it into cubes, then cooked it over medium-high heat until no longer pink.)
Dairy sour cream (Optional.)


Instructions
1. In a large skillet cook sweet pepper strips in hot oil for 2 minutes. (If you're using the same skillet that you used for cooking your chicken, don't forget to drain the fat out of it!) Add potatoes, salsa, corn, black beans, and chicken. Stir gently.

All our ingredients together (left) and then stirred (right.)

2. Cover and cook over medium-low heat about 10 minutes or until heated through, stirring occasionally. If desired, serve with sour cream.

With the potatoes, corn, black beans, and chicken, this dish is filling, but we couldn't help but bake up some nachos with queso to go with it!

For our nachos, I spread out about half a family-size bag of tortilla chips onto a greased baking sheet then sprinkled about 1.5 cups of grated pepper jack cheese, about 3 Tbsp diced jalapenos, about 1/4 cup chopped banana pepper rings, and about half of a chopped red bell pepper on top. I baked them probably around 350°F until the cheese melted which didn't take very long.

I can't remember exactly what I did for did for the queso unfortunately, but I believe it involved about 1/4 cup cream cheese, red pepper flakes, probably 1.5 cups of grated cheese, and about 1/4 cup of milk, heated over medium heat until bubbly. I wouldn't swear by my memory on that, but ours turned out pretty satisfactory, so just throw in what you think sounds good -- that's what I always do for queso!