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Mexican Food: Pechuga Monterrey Recipe (Chicken)

Updated on April 25, 2017
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
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 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 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: 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

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

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.

© 2012 Marisa Hammond Olivares

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    • profile image

      kazzskitchen 3 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).

    • VVanNess profile image

      Victoria Van Ness 3 years ago from Prescott Valley

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

    • missolive profile image
      Author

      Marisa Hammond Olivares 4 years ago from Texas

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

    • Kathryn Stratford profile image

      Kathryn 4 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
      Author

      Marisa Hammond Olivares 4 years ago from Texas

      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.

    • Victoria Lynn profile image

      Victoria Lynn 4 years ago from Arkansas, USA

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

    • cclitgirl profile image

      Cynthia Sageleaf 4 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. ;)

    • pinto2011 profile image

      Subhas 4 years ago from New Delhi, India

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

    • torrilynn profile image

      torrilynn 4 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

    • sgbrown profile image

      Sheila Brown 4 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!

    • missolive profile image
      Author

      Marisa Hammond Olivares 5 years ago from Texas

      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.

    • cclitgirl profile image

      Cynthia Sageleaf 5 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!

    • randomcreative profile image

      Rose Clearfield 5 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.

    • profile image

      kelleyward 5 years ago

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

    • missolive profile image
      Author

      Marisa Hammond Olivares 5 years ago from Texas

      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!

    • sgbrown profile image

      Sheila Brown 5 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
      Author

      Marisa Hammond Olivares 5 years ago from Texas

      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.

    • missolive profile image
      Author

      Marisa Hammond Olivares 5 years ago from Texas

      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.

    • Just Ask Susan profile image

      Susan Zutautas 5 years ago from Ontario, Canada

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

    • Sharyn's Slant profile image

      Sharon Smith 5 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.

    • RealHousewife profile image

      Kelly Umphenour 5 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!

    • rajan jolly profile image

      Rajan Singh Jolly 5 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.

    • TToombs08 profile image

      Terrye Toombs 5 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.

    • breakfastpop profile image

      breakfastpop 5 years ago

      The recipe sounds wonderful. It is a winner!

    • Gypsy Rose Lee profile image

      Gypsy Rose Lee 5 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.

    • teaches12345 profile image

      Dianna Mendez 5 years ago

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

    • theclevercat profile image

      Rachel Vega 5 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.

    • billybuc profile image

      Bill Holland 5 years ago from Olympia, WA

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