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Baked Green Chili Chicken Tenders are a delightful twist on a classic favorite, offering a zesty flavor profile that appeals to both kids and adults alike. These tenders are not only tender and juicy but also boast a creamy filling of Monterey Jack cheese and green chilies, making each bite a flavor-packed experience. The contrast of the creamy cheese and the spicy kick from the green chilies pairs beautifully with the satisfying crunch of the coating, which is skillfully crafted using a combination of cornflakes and Panko breadcrumbs.

Baked Green Chili Chicken Tenders

Discover a new family favorite with these Baked Green Chili Chicken Tenders! This recipe offers a delicious twist on classic chicken strips, featuring juicy tenders filled with creamy Monterey Jack cheese and zesty green chilies. Coated with a crispy blend of cornflakes and Panko breadcrumbs, these tenders are baked to perfection, making them a healthier option that's still full of flavor. Ideal for game day snacks, quick weeknight dinners, or meal prep, this dish is sure to impress!
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Ingredients
  

1 pound boneless, skinless chicken breasts (cut into tenders)

1 cup buttermilk

1 cup crushed cornflakes

1 cup Panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cumin

½ teaspoon salt

¼ teaspoon black pepper

½ cup diced green chilies (canned or fresh)

1 cup shredded Monterey Jack cheese

Fresh cilantro (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken tenders and buttermilk. Let them marinate for at least 30 minutes in the refrigerator to ensure they are tender and flavorful.

    Prepare the Coating: In a separate bowl, mix together the crushed cornflakes, Panko breadcrumbs, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper.

      Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.

        Prep the Cheese and Chilies: In another bowl, combine the shredded Monterey Jack cheese and diced green chilies. This will be used for the cheesy filling in the tenders.

          Coat the Chicken: Remove the chicken tenders from the buttermilk, letting the excess drain off. Dip each tender in the breadcrumb mixture, pressing gently to ensure an even coating.

            Add the Cheese: Place half of the coated tenders on the prepared baking sheet. Top with a spoonful of the cheese and green chili mixture, then cover with the remaining coated tenders, pressing down gently to seal the cheese inside.

              Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the chicken tenders are golden brown and cooked through (internal temperature should reach 165°F or 74°C).

                Serve: Once baked, remove the chicken tenders from the oven. Let them cool for a few minutes before garnishing with fresh cilantro. Serve them with your favorite dipping sauce or a side of creamy ranch.

                  Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings