I made this with a few changes and it was a fabulous weeknight dinner. For 2 of us. I used one 9-ounce chicken breast that I pounded to about 1/2 inch. I coated the breast with taco seasoning and sauteed it about 3 minutes per side. I then topped it with half of a large poblano chile that I had roasted and peeled. I added the pepper jack cheese (more than called for) and put the lid on (no heat) and let the cheese melt before serving. For the Rice and Beans I used leftover Spanish rice from a box and added half a can of black beans, a can of drained mexicorn, about 1/3 cup chopped green pepper, about 1/3 cup of chopped onion, and a small jar of pimento.
Good weeknight meal
My husband & I were disappointed with this recipe. If the jalapeno's are optional I don't think it should be called Jalapeno Chicken. We were expecting something hotter or something with more flavor. It only tasted like taco flavored chicken. We had put a little extra jalapeno's, but still wasn't what we were looking for.
This was surprisingly tasty for such a simple dish. I used Chipotle Taco Seasoning mix since that was what I had on hand and served it with cornbread and fresh sliced tomato. I plan on serving it with corn on the cob (with lime), tomato and watermelon this summer. This will become a household staple.
My husband absolutely loves this dish since he can tolerate the heat. I too love it but use the jalapenos more for flavoring. I have made this before but instead of cooking it in the skillet I bake mine. We incorporate this dish in our menu quite often. It's quick and easy. Tonight I served this with Kraft Mac and Cheese with some of the taco seasoning added in. Delicious and easy clean up!