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Santa Fe Chicken

A flavorful grilled chicken topped with a creamy Southwestern sauce, black bean-corn salsa, and melted cheeses.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Servings: 4 servings

Ingredients

  • 3/4 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons red bell pepper finely chopped (for sauce)
  • 1 teaspoon ground red pepper (cayenne)
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 2 teaspoons rice vinegar (for sauce)
  • 1/4 teaspoon chili powder
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil for brushing chicken
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder (for chicken)
  • 1/4 teaspoon salt (for chicken)
  • 1/4 teaspoon black pepper (for chicken)
  • 1/2 cup shredded Provolone cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • tortilla strips store-bought or homemade by cutting flour tortillas into strips and frying in vegetable oil
  • 1 cup frozen whole kernel corn thawed
  • 1 15-ounce can black beans drained and rinsed
  • 1/4 cup green bell pepper finely chopped
  • 1/4 cup red bell pepper chopped (for salsa)
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro coarsely chopped
  • 2 tablespoons rice vinegar (for salsa)
  • 2 tablespoons jalapeno finely chopped
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil (for salsa)
  • 3/4 teaspoon salt (for salsa)
  • 3/4 teaspoon black pepper (for salsa)

Instructions

  • Make the Southwestern sauce: In a small bowl, whisk together mayonnaise, sour cream, 2 tbsp finely chopped red bell pepper, 1 tsp cayenne (ground red pepper), 3/4 tsp garlic powder, 3/4 tsp paprika, 2 tsp rice vinegar, and 1/4 tsp chili powder. Cover and refrigerate.
  • Make the black bean-corn salsa: In a medium bowl combine thawed corn, drained black beans, 1/4 cup finely chopped green bell pepper, 1/4 cup chopped red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 2 tbsp rice vinegar, 2 tbsp finely chopped jalapeno, 1 tbsp lime juice, 2 tbsp olive oil, 3/4 tsp salt, and 3/4 tsp black pepper. Stir to combine and refrigerate until ready to use.
  • Preheat a grill or grill pan to medium-high. Brush each chicken breast with 1 tbsp olive oil and season both sides with 1/4 tsp ground cumin, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
  • Grill the chicken 4 to 5 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove from grill.
  • Preheat the oven to 350°F (175°C). Place the grilled chicken breasts in a lightly greased baking dish.
  • Top each breast with about 1/3 cup Southwestern sauce, then about 1/2 cup of the black bean-corn salsa, and finally divide the shredded cheeses evenly (about 1/4 of the total cheese mixture per breast).
  • Bake for 7 to 8 minutes, or until the cheese is melted and bubbly.
  • Serve each chicken breast topped with tortilla strips and diced avocado.

Equipment

  • Grill or Grill Pan
  • Mixing Bowls
  • Baking Dish
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Frying pan (optional for tortilla strips)

Notes

  • You can make tortilla strips by cutting flour tortillas into strips and frying them.
  • Prepare the sauce and salsa ahead and refrigerate until needed.
  • Adjust cayenne to taste for spiciness.