mexican alfredo sauce

Mexicali Chicken has creamy avocado and crispy thin chicken cutlets atop spicy alfredo sauce pasta with tomatoes, chiles, and roasted poblano pepper. This is a Mexican-inspired chicken parmesan that is fun to make and a joy to serve. You control the heat, and this Mexican alfredo sauce recipe includes hot and mild variations.

Mexicali Chicken Parmesan

chicken cutlets (~1 lb)

all-purpose flour (for dredging)

Ritz crackers (crushed)

breadcrumbs

Parmigiana-Reggiano cheese

salt

cracked pepper

extra virgin olive oil

avocado (pit and peel removed, sliced)

pepperjack cheese

poblano peppers

spaghetti

unsalted butter

heavy cream

tsp kosher salt

pepper

oz Rotel Original chopped tomato

oregano

tsp chili powder

tsp cumin

onion

Heat up the oven broiler on high.

Put the peppers under the broiler, turning every couple minutes until charred and roasted (~15 minutes). Transfer to a ziploc bag to steam.

Once peppers are cool enough to handle, remove skins and seeds, and chop into ~1/2 to 1-inch pieces and set aside.

Roast the peppers

Put a large pot of water to come to a boil while cooking the chicken. Also heat the oven to 400°F.

Set up a dredging station for the chicken cutlets: one dish with flour, one with egg wash (the egg beaten lightly with 2 tablespoons reserved Rotel juice), and one dish with the crackers, Panko crumbs, and parmesan cheese combined.

Season the chicken with salt and pepper. Dredge in flour (shaking off excess), then egg wash, then cracker mixture.

Heat the olive oil in a large cast iron skillet or nonstick skillet on medium-high heat. Add the chicken to the skillet and cook, flipping once, until golden. Remove the chicken to a rimmed baking sheet.

Cook the chicken

Heat the butter and cream in a large skillet. Bring to a simmer and cook (~5 minutes), stirring often, until thickened.

Add the shredded pepperjack cheese, drained Rotel tomatoes and green chiles, chopped roasted poblano pepper, salt, pepper, chili powder, cumin, and oregano. Also add 1-2 tablespoons reserved Rotel juice. Leave on the burner to stay warm, but keep heat at low or off. Stir occasionally.

Make the pasta sauce

Add the spaghetti to the pot of water to cook to al dente according to package directions.

Put the chicken in the oven to finish cooking. The chicken is done when internal temperature reads 165°F with an instant-read thermometer. (This will take ~6-7 minutes, about the same time as the pasta does to cook.)

Drain the pasta and put back in the pot. Add the spicy alfredo sauce and toss.

To finish the chicken, top each cutlet with avocado slices, then a slice of pepper-jack cheese. Put under the oven broiler 1 minute or so until cheese melts.

Serve chicken over pasta garnished with green onion.

Cook the pasta and finish the chicken

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Mexicali Chicken Parmesan

Top 1 mexican alfredo sauce recipes from across the web

The most viewed mexican alfredo sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mexicali Chicken Parmesan

The most viewed mexican alfredo sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine