Fiesta Chicken Skillet Cobbler

• Meat

  • 2 Chicken breasts, boneless and skinless

• Produce

  • 1 (14.5 oz can Black beans
  • 1 tbsp Cilantro, fresh
  • 1 Cilantro
  • 1 tsp Garlic
  • 1 Green onions
  • 1 Onion, medium
  • 4 tbsp Pickled jalapeno
  • 1 (14.5 oz can Tomatoes
  • 1 Tomatoes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cup Bisquick/baking mix
  • 1 tsp Chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 3/4 cup Cheddar cheese
  • 1 1/2 cup Jack cheese
  • 2/3 cup Milk
  • 1 Sour cream

Found on jocooks.com

Description

Directions

• Preheat your oven to 400 F degrees.
• In a medium sized bowl whisk together the crust ingredients until well incorporated. Set aside.
• In a large cast iron skillet heat the olive oil over medium-high heat. Add the chicken breast and cook for about 4 to 5 minutes, until its no longer pink. Add the onion, garlic, cumin and chili powder and cook for another 3 minutes the onion is soft.
• Add the crushed tomatoes, black peans, pickled jalapeños and stir. Season with salt and pepper if needed. Stir in the fresh cilantro, cook for 2 more minutes.
• Spoon the crust mix evenly over chicken and top with the Monterey Jack cheese and the cheddar cheese.
• Place in the oven and cook for 15 minutes or until golden on top.
• Top with chopped tomatoes, green onions and more cilantro if preferred before serving.

Nutrition