Saltgrass Steakhouse Chicken Laredo


Grilled marinated chicken breast topped with Jack
cheese, avocado, grilled onions, tomatoes & poblano
peppers, finished with cilantro & feta cheese.

Saltgrass Steakhouse Copycat Recipe

4 boneless, skinless chicken breasts
seasoned salt (like Lawry's)
garlic powder
black pepper
2 poblanos, roasted, skins and seeds removed, and chopped (see instructions after the recipe)
3 Roma tomatoes, chopped
1 avocado, chopped
1/2 red onion, sliced
olive oil
2 tablespoons fresh cilantro, chopped
half a wheel of cotija cheese, crumbled (or a salty crumbling cheese)
pepper Jack cheese slices

Preheat the oven to 350 degrees.  Season both sides of the chicken breasts with the seasoned salt, black pepper, and garlic powder.  Cook for about 16 minutes on one side.

Meanwhile, preheat a pan with some olive oil in it to medium heat.  Cook the onions, stirring constantly, until they are very caramelized and some slightly crispy.  Remove from heat.

After cooking the chicken the first 16 minutes, pull the pan out and flip the breasts over.  Put some onions, tomatoes, and cheese slices on each chicken breast.  Return to the oven and cook an additional 12 to 14 minutes or until the chicken is done through.  Remove from the oven and garnish with the avocadoes, cilantro and cotija cheese.

Cook's Notes: To roast poblanos, put them on a sheet pan and roast them at 400 degrees, turning occasionally, until they are black and charred all over.  Remove from the oven.  When they are cool enough to handle, peel as much of the skin off as you can.  Remove the stem, cut them open, and scrape out the seeds.  Then chop them as you would other veggies.

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