Pollo Tapado Recipe
Recipe information
Make Pollo Tapado in just 50m. Mesquite grilled chicken breast covered with tapado sauce, creamed spinach and Monterey Jack cheese, served with tortillas
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Ingredients
Chicken
Tapado Sauce
Creamed Spinach
Cheese Topping
Tortillas
Preparing the Chicken
1. Season the Chicken
Start by seasoning the boneless skinless chicken breast with mesquite seasoning on both sides.
2. Grill the Chicken
Heat olive oil in a grill pan over medium heat. Once hot, add the seasoned chicken breast and grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and set aside.
Making the Creamed Spinach
3. Cook the Spinach
In a medium saucepan, melt the butter over medium heat. Add the frozen chopped spinach and cook until heated through, stirring occasionally.
4. Add Cream and Cheese
Once the spinach is heated, lower the heat and add the heavy cream and cream cheese. Stir until the cream cheese is fully melted and the mixture is creamy and well combined. Remove from heat.
Assembling the Dish
5. Combine Chicken and Sauce
In a baking dish, place the grilled chicken breast and pour the tapado sauce over the top, ensuring the chicken is well coated.
6. Add Creamed Spinach and Cheese
Spread the creamed spinach mixture over the tapado sauce on the chicken. Finally, sprinkle the Monterey Jack cheese evenly on top.
Baking
7. Bake the Dish
Preheat the oven to 375°F (190°C). Place the baking dish in the oven and bake for 20-25 minutes or until the cheese is melted and bubbly.
Serving
8. Warm the Tortillas
While the chicken is baking, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
9. Plate and Serve
Once baked, remove the chicken from the oven. Serve it hot with the warmed tortillas on the side.
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