Your Daily Dish: Baked Tortilla Chicken with Creamy Avocado Dip

Baked Tortilla Chicken

Chicken, here. Word is, my south-of-the-border kin are havin’ way more fun…the fiestas, the spices… while all I get is limp breading and a dunk in the deep fryer. What did you say? I get to be el pollo loco too? Tell me more. Marinated in sour cream, chili powder and brown sugar? Fabuloso. Rolled in crushed tortillas, cheddar and spicy jalapenos? ¡Caliente! Me…juicy, tortilla-crusted and dipped in creamy avocado? ¡Ay, caramba!

Ingredients

Tortilla Chicken
6 boneless, skinless chicken breast halves
11/2 cups sour cream
2 tbsp packed brown sugar
2 tsp chili powder
1 tsp chopped fresh thyme
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
2 1/2 cups panko (Japanese breadcrumbs)
2 cups crushed tortilla chips
1 cup shredded cheddar cheese
1/2 cup (or 1/4 cup depending how much spice you like) jarred jalapeno peppers, dried off and chopped

Avocado Dip
1/2 cup mayonnaise
1/2 cup sour cream
2 ripe avocados, peeled and pit removed
2 tbsp fresh lime juice
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions

1) For the chicken, place chicken breasts between 2 sheets of wax paper and pound to even thickness, about 1/2-inch thick.

2) In a large bowl, combine sour cream, brown sugar, chili powder, thyme, salt, pepper and garlic powder. Add chicken and toss to coat, cover and let marinate in the refrigerator for 2 hours.

3) Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

4) In a large bowl, combine panko, tortilla crumbs, cheddar and chopped jalapenos. Remove chicken from marinade and coat each piece with panko mixture, pressing down so coating sticks well to each piece. Place on prepared baking sheet and bake 20-23 minutes, until golden and cooked through.

5) For the avocado dip, place mayonnaise, sour cream, avocado, lime juice, cumin, cayenne pepper, salt and pepper in a food processor. Blend until smooth, about 30 seconds. Serve alongside chicken but if you’re not eating it immediately, place avocado pit in the bowl to keep the dip from turning brown. Cover and refrigerate until ready to use. This dip yields 2 cups.

Serves 6

Bite Me Bit: “I’d like to play devil’s avocado here, Larry. I think people should freak-the-geek out!”-Tracy Morgan on ’30 Rock

For a real Mexican Mashup, check out this Shake Your Maracas Mexican Fiesta!

Bite Me More

Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.