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American Recipes
Crispy Southwestern Chicken Cutlets

Crispy Southwestern Chicken Cutlets

with Monterey Jack, Mashed Potatoes, and Roasted Poblano and Onion

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Crispy chicken is always a recipe for success. Add melty Monterey Jack and warm Southwestern spices to the mix, and you’ve got a winning dinner. Once baked, the crust turns golden-brown while the meat stays juicy and tender. The crunchy cutlets are served alongside creamy mashed potatoes and a fajita-reminiscent tangle of roasted poblanos and onions. If this all sounds complicated--it’s not! 30 minutes is all you need for this delicious dish to land on your table.

Tags:Spicy
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit

Poblano Pepper

½ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

1 teaspoon

Chili Powder

1 tablespoon

Southwest Spice Blend

10 ounce

Chicken Cutlets

4 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Hot Sauce

Not included in your delivery

1 tablespoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber7 g
Protein38 g
Cholesterol165 mg
Sodium430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Medium Bowl
Baking Sheet
Potato Masher
Instructionsarrow up iconarrow up icon
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Cook Potatoes
Cook Potatoes
1

Preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat.

Prep and Start Veggies
Prep and Start Veggies
2

Meanwhile, halve, peel, and thinly slice onion. Core, deseed, and thinly slice poblano. In a medium bowl, combine panko, Monterey Jack, a drizzle of olive oil, half the chili powder, 1 tsp Southwest Spice (2 tsp for 4 servings; we sent more), salt, and pepper. Toss veggies on one side of a baking sheet with a large drizzle of olive oil, salt, pepper, and remaining chili powder. (For 4, spread out across sheet.) Roast for 5 minutes.

Coat Chicken
Coat Chicken
3

Meanwhile, pat chicken dry with paper towels; season with salt and pepper. Evenly brush tops of chicken with half the sour cream (save the rest for later). Mound panko mixture onto brushed sides, pressing to adhere. Drizzle tops of coated chicken with oil.

Finish Chicken and Veggies
Finish Chicken and Veggies
4

Once veggies have roasted for 5 minutes, remove sheet from oven; add chicken to opposite side. (For 4 servings, add chicken to a second baking sheet.) Roast until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-18 minutes. TIP: Veggies may finish before chicken is done. If so, remove from sheet and continue roasting chicken.

Mash Potatoes
Mash Potatoes
5

Meanwhile, mash potatoes in pot until mostly smooth. Stir in 2 TBSP butter (4 TBSP for 4 servings) and remaining sour cream. Add reserved potato cooking liquid as needed a splash at a time until potatoes are smooth and creamy. Season with salt and pepper.

Serve
Serve
6

Divide chicken and mashed potatoes between plates. Top with roasted veggies. Serve with hot sauce for drizzling over if desired.