Chicken Laredo Recipe (Saltgrass Steakhouse Copycat)
Low carb recipe with roasted poblano peppers, tomatoes and caramelized onions.
Ingredients
- 4 boneless skinless chicken breasts
- 1 14 oz. can diced tomatoes
- 2 poblano peppers
- 4 sliced pepper jack cheese
- 1 avocado
- 1 red onion thinly sliced
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- Cotija cheese garnish, optional
- fresh cilantro garnish, optional
Instructions
- Preheat oven to 400 degrees. Place poblano peppers on a baking sheet and roast for 15 minutes. Flip the peppers over and roast 10 more minutes.
- Place the peppers into a bowl and cover with plastic wrap for 5 minutes. Then, peel, seed and chop.
- Reduce the oven temperature to 375 degrees.
- Combine 1 Tbsp. olive oil with the smoked paprika, garlic powder, onion powder, cumin, cayenne pepper and salt. Toss the chicken in the seasonings.
- Transfer chicken to a baking dish and roastfor 20 minutes.
- While the chicken is roasting, caramelize the onions: Combine the sliced onions with 1 Tbsp. of olive oil in a large skillet over medium heat. Season with salt and pepper as the onions cook down and become a deep golden brown color, about 20 minutes.
- Remove the chicken from the oven. Flip. Top each chicken breast with caramelized onions, chopped peppers, tomatoes and one slice of cheese. Return to the oven for 10 more minutes.
- Before serving, garnish with sliced avocado, crumbled Cotija cheese and chopped fresh cilantro, if desired.
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