COTIJA CHEESE CRUSTED CHICKEN

Ingredients

3 ½-inch thick chicken cutlets, 3 oz. each, patted dry

3 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®

2 medium poblano peppers, diced, roasted, peeled, seeded, and cut into strips

Roasted Poblano Cream Sauce, for serving (see recipe), warmed

Place a medium nonstick skillet over medium heat for 3 minutes. Sprinkle 2 Tbsp. of Cotija onto the pan in the shape of the cutlet. Cook the cheese for about 30 seconds, then place 3-4 strips of poblano pepper horizontally on top of the cheese. Use a spatula to press peppers into the cheese.
Carefully press a chicken cutlet into the cheese using a spatula. Cook for about 2 minutes, or until the cheese is golden brown.
While the chicken is cooking, sprinkle 2 more tablespoons of cheese onto the pan in the shape of a cutlet. Flip the chicken onto the cheese and cook for 2 more minutes, or until the chicken reaches an internal temperature of 165˚ F.
Repeat Steps 1-3 for the remaining cutlets. Serve with warmed Roasted Poblano Cream Sauce and sautéed vegetables.

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