Crispy Southwestern Chicken Cutlets with Cheesy Mashed Potatoes and Roasted Poblano &Amp; Onion

These crispy chicken cutlets are coated in a flavorful blend of panko breadcrumbs and Southwestern spices, then baked until golden and juicy. A blanket of melted Monterey Jack cheese takes them over the top. Serve alongside creamy mashed potatoes and a colorful medley of roasted poblano peppers and onions for a complete, satisfying meal that comes together in just 30 minutes.

This dish delivers all the bold flavors of fajitas without the fuss. The crunchy crust, tender chicken and velvety potatoes make every bite a delight. Perfect for busy weeknights when you want something delicious and comforting on the table fast.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Dice potatoes into 1/2-inch pieces. Place in a medium pot, cover with salted water and bring to a boil. Cook until tender, about 12-15 minutes. Drain and return to pot.
3. While potatoes cook, halve and peel the onion, then cut into 1/2-inch wedges. Stem and seed the long green pepper, then cut into 1/2-inch strips.
4. Toss onion and pepper on one side of the prepared baking sheet with a drizzle of oil, salt and pepper. Roast until tender and lightly charred, about 15-18 minutes.
5. In a shallow dish, combine panko breadcrumbs, chili powder, Southwest spice blend, salt and pepper. In another dish, mix hot sauce with a splash of water.
6. Pat chicken cutlets dry with paper towels. Season with salt and pepper. Dip each cutlet into the hot sauce mixture, then coat with the panko mixture, pressing gently to adhere.
7. Place breaded cutlets on the other side of the baking sheet. Bake alongside the vegetables for 12-14 minutes, until chicken is cooked through and crust is golden. Sprinkle Monterey Jack cheese over cutlets and bake 1-2 more minutes until melted.
8. While chicken bakes, mash the cooked potatoes with sour cream until smooth. Season with salt and pepper to taste.
9. Serve crispy chicken cutlets with mashed potatoes and roasted poblano-onion mixture.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the long green pepper with a poblano or bell pepper for a milder flavor.

Can I make this dish ahead of time?

The chicken cutlets are best enjoyed fresh from the oven, but you can prep the vegetables and breadcrumb mixture in advance.

What can I use instead of sour cream?

Greek yogurt or buttermilk can be used as a substitute for sour cream in the mashed potatoes.