- Servings: 4
|8||Boneless Skinless Chicken Thighs|
|Kosher Salt & Freshly Ground Black Pepper|
|12 oz||Jalapeno Jack Cheese, shredded|
|2||Large Eggs, lightly beaten|
|2 cups||Blue Corn Tortilla Chips, crushed, extra for garnish|
|¼ cup||Peanut Oil|
|Cilantro Leaves, for garnish|
|Southwestern Spice Blend:|
|1 Tbsp||Ground Cumin|
|1 Tbsp||Chili Powder|
|1 Tbsp||Garlic Powder|
|1 Tbsp||Dried Oregano|
|1 Tbsp||Ground Cayenne Pepper|
|1 cup||Canned Black Beans, drained and rinsed|
|1 cup||Canned Whole Kernel Corn|
|(drained & Rinsed)|
|1||Finely Minced Serrano Chile, seeds and veins removed|
|1 Tbsp||White Wine Vinegar|
|1 Tbsp||Fresh Lime Juice|
|1 Tbsp||Vegetable Oil|
|1 Tbsp||Chopped Fresh Cilantro|
|Salt & Pepper|
Preheat oven to 400 degrees.
Set chicken, smooth side down, on work surface and season inside of thighs with salt and pepper and Southwestern Spice Blend.
Place 1/8 of jalapeno jack cheese on top each thigh.
Fold sides of thighs over filling to enclose it and tie each thigh closed in 2-3 places with kitchen string. Season outside of thighs with salt and pepper.
Set out three shallow dishes.
Fill the 1st with flour and remaining Southwestern Spice Blend and mix well.
Fill the 2nd with eggs and water and mix well.
Fill the 3rd with blue corn tortilla chips.
Dredge chicken in flour spice mixture and shake off excess.
Then dip chicken in the eggs and shake off excess.
Lastly place chicken in blue corn tortilla chips and coat thoroughly. Press so mixture sticks to chicken. Repeat for each piece of chicken.
Add peanut oil to a large skillet over medium-high heat.
When oil is hot, add chicken (in batches) and pan fry on each side, about 4 minutes a side, until chicken is golden brown and remove from heat.
Transfer chicken to a large, rimmed baking sheet and bake for 20-25 minutes, or until chicken is cooked through then remove from oven.
Remove string from chicken thighs. Place Southwestern Salsa in the middle of each plate and place two chicken thighs on each side of the salsa. Garnish with cilantro leaves and Blue Corn Tortilla Chips.
Southwestern Spice Blend:
Combine ground cumin, chili powder, garlic powder, dried oregano, and ground cayenne pepper in a small mixing bowl and mix well to combine.
Combine canned black beans, canned whole kernel corn, tomato, serrano chile, white wine vinegar, lime juice, vegetable oil, and cilantro leaves in a medium mixing bowl and mix well. Season to taste with salt and pepper. Refrigerate until serving.