No matter what sort of dishes you want to prepare you need a quality Induction cooktop and Mexican food is no exception. There is lot of things to consider before buying the best Induction cooktop. One of the main criteria is the brand image for example Duxtop, Max Burton etc. are the top brands that manufactures quality cooktops.
Mexican chicken recipes are wonderful entrees you can serve your family that they will love and that are low in fat and calories. Chicken tacos, enchiladas, and quesadillas are among the favorites that are easy to make and so much fun to eat. Don’t count on leftovers with these tasty dishes. These recipes are simple to make, and many call for whatever parts of the chicken you wish to use, from the chicken breast cutlet to the drumstick.
One of the best things about serving Mexican chicken recipes is that they always taste and present like you have created something complex, while most of these dishes are very easy to make.
One cup of salsa
One cup of cheddar cheese, shredded
One clove of minced garlic
Dash each, salt, pepper, paprika
Rub chicken with garlic and spices, and place in an oiled Induction cooktop over medium heat. Cook for ten to fifteen minutes, until chicken is browned on top and bottom, and there is no pink in the center.
Place chicken breasts in a nine-by-thirteen baking dish; cover with salsa and sprinkle with cheese. Bake for fifteen to twenty minutes in a 375-degree oven.
Chicken Burritos with Black Beans
Chicken is a low fat alternative to beef and pork, and tastes delicious in these Mexican dishes. Serve this entree with a side of rice and a serving of pico de gallo.
One can of black beans, sixteen ounces
One-half can of chipotle style sauce
One-fourth cup of chopped onion
Two cloves of minced garlic
Two tomatoes, chopped (roma is ideal)
One cup of corn
One tablespoon of cumin
One teaspoon each, coarse salt and pepper
Two pounds of boneless skinless chicken breasts
Two tablespoons of olive oil
One teaspoon each, chili powder, coarse salt, pepper
Two teaspoons cumin
One diced avocado
Saute onions over medium heat, with garlic. Add beans, tomatoes, corn, chipotle style sauce, and spices. Cook over low heat and allow to simmer for about ten minutes. Combine cumin and chili powder with salt and pepper, and rub over chicken breasts, and cook in olive oil until thoroughly cooked. Remove chicken and chop. Roll chicken in tortillas with the black bean and spice mixture. Top with avocado, cheese, and sour cream.