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Publix Simple Meals

Pepper Jack Chicken With El Paso Potatoes

Makes 4 Servings
Total Time:
30 Minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare chicken through step 4 - 20 minutes

-- Prepare potatoes; complete chicken and serve - 10 minutes

Pepper Jack Chicken


1 pound boneless chicken tenders

1 tablespoon flour

1/2 teaspoon seasoned salt

large zip-top bag

1 tablespoon canola oil

3 cloves fresh garlic

1 pound steak-topper vegetables (fresh sliced mushrooms, onions, bell peppers)

1 (4.5-ounce) can chopped green chiles (undrained)

1/8 teaspoon pepper

3 tablespoons jalapeño pepper jelly

1/4 teaspoon liquid smoke flavoring

1 cup shredded Colby Monterey Jack cheese


1. Cut chicken into bite-size pieces; wash hands.

2. Preheat large sauté pan on medium-high 2-3 minutes. Combine flour and seasoned salt in zip-top bag; shake to mix. Place chicken in bag (wash hands); seal tightly and shake to coat.

3. Place oil in pan; swirl to coat. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Add chicken (wash hands); cook 3 minutes, turning often, or until evenly browned.

4. Stir in vegetables, chiles, and pepper; cook 3 minutes, stirring often, or until vegetables are tender.

5. Stir in jelly and liquid smoke; cook 3 minutes, stirring occasionally, to blend flavors. Remove from heat; sprinkle with cheese. Let stand 5 minutes or until cheese melts. Serve.

El Paso Potatoes


1 (24-ounce) package refrigerated mashed potatoes

2 tablespoons mild salsa

1 tablespoon butter

1/8 teaspoon pepper


1. Combine all ingredients in microwave-safe bowl.

2. Microwave on HIGH 6 minutes, stirring once, or until thoroughly heated. Stir and serve.

Aprons Advice

The pepper jelly adds a mild, sweet fire to this meal. Add more heat with 2-3 drops of hot pepper sauce in step 5.

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Please see individual recipes for nutritional information.

Pepper Jack Chicken

CALORIES (per 1/4 recipe) 340kcal; FAT 13g; CHOL 90mg; SODIUM 580mg; CARB 21g; FIBER 2g; PROTEIN 35g; VIT A 20%; VIT C 170%; CALC 30%; IRON 8%

El Paso Potatoes

CALORIES (per 1/4 recipe) 230kcal; FAT 15g; CHOL 30mg; SODIUM 1000mg; CARB 21g; FIBER 1g; PROTEIN 2g; VIT A 15%; VIT C 0%; CALC 6%; IRON 4%

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