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Whenever people talks about exotic food, I get a small tinge in my spine. One of them is Mexican Salsa Chicken, my favorite dish. I am very good at imagining things and believe me I can even smell a food imaginatively while others are describing it. It’s common for people to have a watery mouth after seeing a delicious dish, but for me it’s common to even smell the dish. I remember being always poked at for this ‘strange’ attribute by mother – but now I feel it’s a unique characteristic to have.
During my recent visit to my home town Cuetzalan, Mexico I enjoyed some great time with mother once again after so many years in Australia. It was kind of home coming and I enjoyed every bit of it – including the newly found recipes. I realized that time had mostly eroded the taste of my mother’s cuisine. But there I was with my mother trying some of her favourite dishes. And they were mind blowing, to be honest!
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Mexican Salsa Chicken Recipe
One of these dishes, that by far I liked the most was the Mexican Salsa Chicken. I know, I know – this is not a rare dish. Contrarily it is one of the most Tex-Mex dishes in Australia as well. But, the ‘Mexican Salsa Chicken’ that my madre served me – was straight from her heart. After returning home in Melbourne from the Magic Town, I dedicated two weeks in a row in perfecting this dish and here I am ready to share it with you for the love of chicken, salsa and of course for love of eating!
Before your head on to your kitchen, have the following ingredients ready.
- Boneless Skinless Chicken 2 Halves
- Salt to taste
- Salsa* 1/3 cup
- Taco sauce 2 tablespoons
- Mexican Shredded Cheese 1/2 cup
- Coriander ¼ Cup
*you can either make your own Salsa sauce or buy one from the market. I prefer making my own.
** For Mexican Shredded Cheese, you can either buy different varieties of Mexican cheeses and then shred them at home or buy a pre-shredded Mexican Cheese. If you are also in Australia, I would recommend buying Pure Dairy’s Mexican Shredded Cheese – it has my 4 of my favourite Mexican cheeses finely grated and mixed into it.
With those additional tips, now let’s get to the main course. Let’s make some great Mexican Salsa Chicken, the Australian way.
- Take a baking dish and coat it with cooking spray.
- Place chicken in the baking dish and season it with salt.
3. Drizzle some Salsa and taco sauce over it. Don’t overdo it – just some layers to it.
4. Get handful of Mexican Shredded Cheese and spread it over the salsa and taco sauce covered Chicken.
5. Bake for about 32 minutes at 350 degrees – until it cooked evenly and a bit dry.
6. Remove it from the oven and garnish with coriander and serve with a side or main course dish.
1 each: 226 calories, 7g fat (3g saturated fat), 92mg cholesterol, 601mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 34g protein.
- 5 lean meat.
Post Production Story:
So, while I was experimenting on this dish at my home my neighbour called on me one day and she could resist hopping into my kitchen because of the aroma this hot dish was emanating all around. So we discussed my passion (untold) for cooking simple dishes that take little effort to cook and that taste great and enjoyed the salsa Chicken. But after a few days, I was invited to her home – once again to cook over the dish, this time for a 14 of her guests who were there to celebrate her wedding anniversary! Wow – I loved all the appreciation from her guest for this one J (blush, blush).
Keep spreading the love, keep serving your favourite food and keep living!