Mexican Food: Pechuga Monterrey Recipe (Chicken)

Mexican food is delicious and economical. Pechuga Monterrey will delight your taste-buds with eye catching steamed veggies and melted colby-jack cheese. This recipe includes a picture tutorial and step by step instructions. Serves a family of four fo
Mexican food is delicious and economical. Pechuga Monterrey will delight your taste-buds with eyecatching steamed veggies and melted colby-jack cheese. This recipe includes a picture tutorial and step by step instructions. Serves a family of four fo | Source
Pechuga Monterrey: Chicken, red, orange and yellow peppers, onion, mushrooms and colby jack cheese. Delicioso!
Pechuga Monterrey: Chicken, red, orange and yellow peppers, onion, mushrooms and colby jack cheese. Delicioso! | Source
A markerMonterrey, Nuevo León, Mexico -
Monterrey, Nuevo León, Mexico
[get directions]

Pechuga Monterrey is a delicious and eye catching chicken recipe I have been making for over 22 years. This recipe is flexible and can be easily altered to suit most tastes. This dish can serve 4 - 6 people for under $10.

A Brief Spanish Lesson:

Pollo, means chicken in spanish. Pollo usually refers to the food product and gallina refers to the animal, or hen.

Pechuga, means breast - chicken breast. The term would change when referring to humans.

Monterrey, is a city in Mexico's northern state of Nuevo León. Monterrey has many beautiful landmarks and lies South West of the the South Texas border.

Pechuga Monterrey Recipe

5 stars from 4 ratings of Pechuga Monterrey

Cook Time

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: Four large servings or six moderate servings

Ingredients

  • 4 to 6 skinless and boneless chicken breasts
  • 4 cups sliced red, orange and yellow peppers
  • 1/2 medium sliced onion
  • 1 cup sliced mushrooms
  • 1 cup shredded colby-jack cheese
  • garlic powder
  • 1 Tbsp canola oil

Instructions

  1. Add 1 Tablespoon of canola oil to a medium/large skillet. Set the heat to medium.
  2. Place chicken in the skillet. Take care to have the chicken evenly spaced. Avoid overlapping.
  3. Sprinkle a dash of garlic powder over the chicken. Cover and allow to simmer for about 15 minutes.
  4. Slice red, orange and yellow peppers and half of a medium onion. The total should yield about 4 cups.
  5. Slice one cup of mushrooms
  6. Check chicken for doneness. Once it is ready, cover the chicken with all of the vegetables. Cover again and allow the vegetables to steam for about 5 minutes. (you may want to reduce the heat to low)
  7. Uncover the prepared chicken and steamed vegetables. Cover with one cup of shredded colby-jack cheese. Cover with a lid for about 5 minutes while the cheese melts. Prepare serving dishes.
  8. Using a large spatula, slide under the full piece of the chicken breast and lift onto your serving platter or dinner plate. Be sure to keep as many of the steamed cheesy veggies on the chicken. ENJOY!

Photo tutorial: Pechuga Monterrey

Click thumbnail to view full-size
Add I tablespoon of cooking oil to a skillet and set to medium high heat. Place chicken in the skillet, sprinkle with garlic powder, cover and allow to simmer for about 15 minutes. Lower the heat to medium low after covering the skillet.Slice red, orange and yellow peppers and onion into strips. Total veggies equals 4 cups. I used 1/4 of each pepper. and half of a medium white onion.Check the chicken for doneness. Once the chicken is cooked you are ready for your vegetables.Cover the cooked chicken with peppers and onions. Add one cup of sliced mushrooms. Cover and simmer for about 5 minutes.After the veggies have steamed for about five minutes add 1 cup of shredded colby-jack cheese over the top of the veggies. Cover and bring the heat down to low.Serving Suggestion: Serve Pechuga Monterrey over a bed of white or Mexican rice.
Add I tablespoon of cooking oil to a skillet and set to medium high heat. Place chicken in the skillet, sprinkle with garlic powder, cover and allow to simmer for about 15 minutes. Lower the heat to medium low after covering the skillet.
Add I tablespoon of cooking oil to a skillet and set to medium high heat. Place chicken in the skillet, sprinkle with garlic powder, cover and allow to simmer for about 15 minutes. Lower the heat to medium low after covering the skillet. | Source
Slice red, orange and yellow peppers and onion into strips. Total veggies equals 4 cups. I used 1/4 of each pepper. and half of a medium white onion.
Slice red, orange and yellow peppers and onion into strips. Total veggies equals 4 cups. I used 1/4 of each pepper. and half of a medium white onion. | Source
Check the chicken for doneness. Once the chicken is cooked you are ready for your vegetables.
Check the chicken for doneness. Once the chicken is cooked you are ready for your vegetables. | Source
Cover the cooked chicken with peppers and onions. Add one cup of sliced mushrooms. Cover and simmer for about 5 minutes.
Cover the cooked chicken with peppers and onions. Add one cup of sliced mushrooms. Cover and simmer for about 5 minutes. | Source
After the veggies have steamed for about five minutes add 1 cup of shredded colby-jack cheese over the top of the veggies. Cover and bring the heat down to low.
After the veggies have steamed for about five minutes add 1 cup of shredded colby-jack cheese over the top of the veggies. Cover and bring the heat down to low. | Source
Serving Suggestion: Serve Pechuga Monterrey over a bed of white or Mexican rice.
Serving Suggestion: Serve Pechuga Monterrey over a bed of white or Mexican rice. | Source

Mexican Food Recipes

Sauteed veggies, spices and chicken alternatives

  • An alternative would be to sauté the sliced vegetables with butter, garlic and mesquite flavored liquid smoke. Add the sautéed veggies over the cooked chicken and then cover with the shredded colby-jack cheese prior to serving. This variation adds a rich smoky flavor that blends beautifully with the chicken and cheese.
  • Chicken breasts can be substituted with chicken tenders or thighs. Chicken thighs are juicier and an inexpensive alternative when selecting cuts of chicken.
  • Cook the chicken over a mesquite wood grill instead of a skillet. The flavor is undeniably delicious!

Flavor options:

  • Add chopped cilantro to veggies for added authentic flavor.
  • Add one un-chopped serrano pepper to the chicken as it is simmering. It will add the wonderful pepper taste without the heat on your taste-buds.
  • Add a dash of ground cumin powder for added flavor.

All of MissOlive's Hubs are authored by, Marisa Hammond Olivares

copyright 2012

all rights reserved

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Comments 28 comments

billybuc profile image

billybuc 4 years ago from Olympia, WA

This recipe looks delicious and I especially like the cheap part. :) Great hub, one that we will try.


theclevercat profile image

theclevercat 4 years ago from Massachusetts

Mmmm, I want this right now! Over yummy Mexican rice. I might have to have this tomorrow. Beautiful pics and I like the brief Spanish lesson too.


teaches12345 profile image

teaches12345 4 years ago

Another great share of a Spanish favorite. Love your history lessons as well.


Gypsy Rose Lee profile image

Gypsy Rose Lee 4 years ago from Riga, Latvia

Wow this sounds so good. Will definitely try it and passing it on. Thanks for sharing and the lesson in Spanish. Passing this on.


breakfastpop profile image

breakfastpop 4 years ago

The recipe sounds wonderful. It is a winner!


TToombs08 profile image

TToombs08 4 years ago from Somewhere between Heaven and Hell without a road map.

My son would be ALL over this, it's got almost all of his favorites in it (it's only missing sauteed squash - yeah, he's a weird kid). Gonna have to give this one a try, too. Great recipe, MissOlive! :) VUMS.


rajan jolly profile image

rajan jolly 4 years ago from From Mumbai, presently in Jalandhar,INDIA.

Marisa the photos are awesome. The recipe seems easy to make and the pictures explain it all. One of these days I'm going to ask my wife to give this a try. Thanks to you I now know 3 more Spanish words. Loved the alternatives too.

Up and awesome. Shared.


RealHousewife profile image

RealHousewife 4 years ago from St. Louis, MO

I love this because it is one of those recipes that I can easily alter for kids. I can add more spice to half for Dave and I. It sounds awesome - I can use my cilantro from the garden!

I am so glad you told me that the humans don't have "pachugas" because I have a trip to Mexico planned..that would be an ignorant mistake I would make:) lol (Nice pachugas!!!) hahahahahaha Sorry MO:) Couldn't resist!


Sharyn's Slant profile image

Sharyn's Slant 4 years ago from Northeast Ohio USA

Another great recipe from you Mo. I love all the ingredients and especially the CJ cheese. I have to try to make this one too.


Just Ask Susan profile image

Just Ask Susan 4 years ago from Ontario, Canada

This sounds really good. I make a lot of different chicken dishes and will try your recipe this week.


missolive profile image

missolive 4 years ago from Texas Author

billybuc, cheap and delicious - you can't beat that combo! Enjoy!

theclevercat, this does taste great over rice. I'm a sauce lover and I like to add the extra broth over the rice - ohhhh so good. Gracias! :)

teaches12345, thanks you so much. Always glad to share with you.

Gypsy Rose Lee, I'm so honored to hear you are sharing. Thank you so much for reading and commenting too!

breakfastpop, yay! Thank you! Glad you liked it.

Toombs08 - Squash would work. Hey, he likes his veggies - cool! Thanks for the VUMS!

Rajan Jolly, Hi Rajan! It is easy to make - I do hope you get to have this soon I look forward to hearing your review or the variations she tried. You are welcome for the very brief Spanish lesson. I'm so glad to see you have stopped by - thank you for all you do on HubPages and beyond.

RealHousewife, Oh Kelly you would do wonders with this recipe. I've done that too - half of a recipe is for me and the variation is for my hubby or son. We all kind of have different tastes. Yes, I'd hate for you to visit Cancun this year and incorrectly talk about 'pechugas' LOL You are too funny - I Love ya!

Sharyn's Slant, Thank you! All the colored peppers look so pretty and make such a nice contrast against the cheese and chicken. Yes, please give this one a try - I do think you and your dad will really like it. Glad to see you.


missolive profile image

missolive 4 years ago from Texas Author

Just Ask Susan - Hi there! I look forward to hearing how you liked it. You are such a great cook I'm sure you will find the perfect variation for your family. It is delicious as is, but grilling it really makes a difference too. Enjoy, again, I look forward to hearing from you! Thanks for stopping by to read and comment.


sgbrown profile image

sgbrown 4 years ago from Southern Oklahoma

This looks soooo good! I love chicken and cheese together. The addition of the peppers and mushrooms, just tops this off. Definitely a must try. Great pictures and instructions. Can't wait to give this a try! Voted up, useful and may I share this on my "Around the World with Recipes" blog? It would be a great addition! Of course with all of your links.


missolive profile image

missolive 4 years ago from Texas Author

sgbrown, Absolutely! I'd be honored to have you feature this dish on your blog. It is a great blog too. I have visited it several times. Thanks so much.

This really is one of my favorite dishes and you just can't go wrong with juicy chicken smothered in veggies and cheese. YUM!


kelleyward 4 years ago

I really want to try this recipe soon. Voted up and given 5 stars! This looks fantastic! Kelley


randomcreative profile image

randomcreative 4 years ago from Milwaukee, Wisconsin

I can't believe that I didn't check this out before! It looks delicious and so easy. Thanks for the great recipe.


cclitgirl profile image

cclitgirl 4 years ago from Western NC

MMM! I wish I could reach through this hub and take that plate to eat! Hehe. I guess I'll have to settle for making it in the near future. This looks superb! Thanks so much for sharing this!


missolive profile image

missolive 4 years ago from Texas Author

kelleyward, thank you! I'm sure you will love it. Enjoy!

randomcreative, you are quite welcome and thank you for stopping by.

cclitgirl, wouldn't that be great? Interactive hubs? Yum! Glad to share.


sgbrown profile image

sgbrown 3 years ago from Southern Oklahoma

Just wanted you to know that I have cooked this again tonight and it is wonderful! I updated it on my blog and shared it on G+ and wanted to give it another share here too. It really is easy to prepare and delicioso!


torrilynn profile image

torrilynn 3 years ago

missolive,

really nice hub you have here about mexican food

i love mexican food a lot and find it very delicious

your inexpensive ways to make it was wonderful and far beats eating taco bell haha

voted up


pinto2011 profile image

pinto2011 3 years ago from New Delhi, India

Hi Missolive! This recipe sounds very fresh and tempting. I am surely going to give it a try.


cclitgirl profile image

cclitgirl 3 years ago from Western NC

Me gusta la pechuga. Me gusta un poco de pollo. ;) Beautiful photos and recipe and had to come back to tell you so. ;)


Victoria Lynn profile image

Victoria Lynn 3 years ago from Arkansas, USA

Me gusta el pollo tambien! Me encanta la comida mexicana. Looks delish. Will have to pin this one!


missolive profile image

missolive 3 years ago from Texas Author

sgbrown, I am thrilled to hear you have tried this again. This is certainly one of my favorite recipes. Thank you so much for all the sharing and votes, I greatly appreciate it.

torrilynn, thank you. This really is fairly inexpensive to make and you will be sure to get rave reviews. Taco Bell, haha, ok, I actually get cravings for their taco salad! LOL

pinto2011, it is! I do hope you have given it a try. Thank you for reading and commenting.

cclitgirl, hey there Cyndi. Pechuga de pollo es sabrosisimo! Thank you for your wonderful support.

Hola Victoria! Que gusto me da que the gusta la comida mexicana. Please do give this one a try, I am sure you will love it.


Kathryn Stratford profile image

Kathryn Stratford 3 years ago from Manchester, Connecticut

I just made this for supper tonight, and both Andy and I loved it! My boyfriend told me a couple of times throughout the meal that he really liked the chicken. Thanks for sharing this delicious recipe with us, and have a wonderful night!

~ Kathryn


missolive profile image

missolive 3 years ago from Texas Author

Kathryn, how wonderful! This news really made me happy. Thank you so much for coming back and sharing your experience.


VVanNess profile image

VVanNess 2 years ago from Prescott Valley

Yum! What a delicious looking recipe. You did a wonderful job!


kazzskitchen 2 years ago

I do my own spinoff of this recipe, making it a little more economical and even juicier. I bake seasoned leg quarters and debone the meat. I use only monterrey jack or sometimes mozzarella, either way, its white cheese only. Green bell peppers, white or yellow onion depending on which is the better deal at the local grocery store, and I prefer baby bella mushrooms but if not reasonably priced, I will use white button/ monterrey mushrooms. Serve it with steamed or grilled flour tortillas (you can even cheat and heat them in the microwave).

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