There’s something so comforting about a hot, bubbly, cheesy dish coming straight out of the oven, especially when it’s chilly outside. This Spicy Monterey Jack Chicken and Peppers Bake is just the dish to bring a little warmth and a lot of flavor to your table. The origin of this recipe is from those evenings when you want to make something hearty yet with a bit of a kick for the family. Even better, it’s a one-dish wonder, which means less cleanup and more time spent with your loved ones. This is the kind of dish you’d want to make on a Friday night to kick off the weekend with zest or for a Sunday feast that calls the whole family to the table.
A simple side of cilantro lime rice or a warm loaf of crusty bread can make excellent accompaniments to this dish, soaking up all those delightful juices. For a lighter touch, a crisp green salad dressed with a vinaigrette will balance out the richness wonderfully.
Spicy Monterey Jack Chicken and Peppers Bake
Servings: 4
Ingredients
– 4 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 teaspoon of salt
– 1/2 teaspoon black pepper
– 1 1/2 teaspoons chili powder
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon smoked paprika
– 1 large red bell pepper, sliced
– 1 large yellow bell pepper, sliced
– 1 cup Monterrey Jack cheese, shredded
– 1/4 cup fresh cilantro, chopped (optional)
– 1 jalapeño, thinly sliced (optional for extra heat)
– 1 tablespoon lime juice
– 2 tablespoons olive oil
– 1 teaspoon of salt
– 1/2 teaspoon black pepper
– 1 1/2 teaspoons chili powder
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon smoked paprika
– 1 large red bell pepper, sliced
– 1 large yellow bell pepper, sliced
– 1 cup Monterrey Jack cheese, shredded
– 1/4 cup fresh cilantro, chopped (optional)
– 1 jalapeño, thinly sliced (optional for extra heat)
– 1 tablespoon lime juice
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