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Mexican Food: Pechuga Monterrey Recipe (Chicken)

I have a diverse set of interests, and I especially love researching healthy foods.

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

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 southwest 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!

Pechuga Monterrey Recipe

Cook Time

Prep timeCook timeReady inYields

5 min

25 min

30 min

Four large servings or six moderate servings


  • 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


  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!

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


kazzskitchen on March 27, 2014:

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).

Victoria Van Ness from Fountain, CO on January 31, 2014:

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

Marisa Hammond Olivares (author) from Texas on July 31, 2013:

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

Kathryn from Windsor, Connecticut on June 24, 2013:

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

Marisa Hammond Olivares (author) from Texas on June 11, 2013:

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 from Arkansas, USA on May 09, 2013:

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

Cynthia Calhoun from Western NC on May 09, 2013:

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

Subhas from New Delhi, India on May 08, 2013:

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

torrilynn on February 24, 2013:


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

Sheila Brown from Southern Oklahoma on February 24, 2013:

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!

Marisa Hammond Olivares (author) from Texas on August 17, 2012:

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.

Cynthia Calhoun from Western NC on August 13, 2012:

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!

Rose Clearfield from Milwaukee, Wisconsin on August 13, 2012:

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

kelleyward on August 13, 2012:

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

Marisa Hammond Olivares (author) from Texas on July 23, 2012:

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!

Sheila Brown from Southern Oklahoma on July 23, 2012:

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.

Marisa Hammond Olivares (author) from Texas on July 05, 2012:

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.

Marisa Hammond Olivares (author) from Texas on July 05, 2012:

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.

Susan Zutautas from Ontario, Canada on July 05, 2012:

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

Sharon Smith from Northeast Ohio USA on July 05, 2012:

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.

Kelly Umphenour from St. Louis, MO on July 02, 2012:

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 Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on July 02, 2012:

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.

Terrye Toombs from Somewhere between Heaven and Hell without a road map. on July 01, 2012:

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 on July 01, 2012:

The recipe sounds wonderful. It is a winner!

Gypsy Rose Lee from Daytona Beach, Florida on June 30, 2012:

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

Dianna Mendez on June 30, 2012:

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

Rachel Vega from Massachusetts on June 30, 2012:

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.

Bill Holland from Olympia, WA on June 30, 2012:

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

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