Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

fastmex---how to, really quickly


Home Cooking

fastmex---how to, really quickly

dragonfare | Aug 24, 2007 08:12 PM

Anybody chime in with their own shortcuts: here's mine.
Chicken Stew a la Mexicana: hot.
Chicken breasts, boneless skinless. However many you need, in pan with virgin olive oil, med-low heat [about 6 on an electric range]
Cover liberally with chili powder, both sides.
Dust with: chipotle chili powder.
Dust with: ground cumin and nutmeg.
Add good amount of jalapenos, sliced.
Cook until done. Cut chicken into 1" slices.
Add half a cup [or more] sharp cheddar.
A cup of sour cream [lite is ok].
Cook a few minutes more to make sauce.

Heat: chili beans.

Serve on same plate.

Makes nice Mexican flavor supper, feeds as many as you have chicken for: adjust the spicing to suit amount of chicken, but don't be afraid of the cumin, nutmeg and chipotle.

The beans help cool it down a bit.

And for ANYone who's not quite grown up with jalapenos, never use carbonated beverage like colas to cool it down [only makes it worse] and never taste a jalapeno or other hot pepper with the edge or tip of your tongue: this is painful. Natives of the southwest know to use iced tea or beer or wine; and to ONLY put a jalapeno in the center of your tongue, which is remarkably void of the taste receptors your tongue edge has in such abundance.

Want to stay up to date with this post?

Recommended From Chowhound