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Publix Simple Meals

Pepper Jack Chicken with El Paso Potatoes

Pepper Jack Chicken with El Paso Potatoes
Total Time:
30 minutes

Cooking Sequence

  • Prepare chicken through step 3 (20 minutes)
  • Prepare potatoes; complete chicken and serve (10 minutes)

Pepper Jack Chicken


1 lb boneless chicken tenders
1 tablespoon flour
1/2 teaspoon seasoned salt
Large zip-top bag
1 tablespoon canola oil
3 cloves fresh garlic
1 lb steak-topper vegetables (fresh sliced mushrooms, onions, bell peppers)
1 (4-oz) 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. 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.
  2. 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.
  3. Stir in vegetables, chiles, and pepper; cook 3 minutes, stirring often, or until vegetables are tender.
  4. 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-oz) 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 for 6 minutes, stirring once, or until thoroughly heated. Stir and serve.

Aprons Advice

  • Complete your meal with sour cream, tortilla chips and salsa and brownies.
  • Shortcuts and Tips
  • 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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Pepper Jack Chicken

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El Paso Potatoes

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Pepper Jack Chicken

CALORIES (per 1/4 recipe) 350kcal; FAT 14.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 90mg; SODIUM 560mg; CARB 22g; FIBER 2.00g; SUGARS 12g; PROTEIN 31g; CALC 20%; VIT A 20%; VIT C 170%; IRON 6%

El Paso Potatoes

CALORIES (per 1/4 recipe) 230kcal; FAT 15.00g; SAT FAT 8.00g; TRANS FAT 1.00g; CHOL 30mg; SODIUM 700mg; CARB 21g; FIBER 1.00g; SUGARS 0g; PROTEIN 2g; CALC 6%; VIT A 15%; VIT C 0%; IRON 2%

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