Mexican Chicken with Drunken Beans

Mexican Chicken

• 3 - 4 boneless skinless chicken breasts, rinsed and dried
• 1/2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 cup salsa
• 1 cup shredded reduced fat Mexican blend cheese

Preheat oven to 375F.

Heat a skillet over medium heat and drizzle with olive oil.  Combine spices in a small bowl and rub chicken with the spice mixture. Cook until browned on both sides, 10 minutes.

Transfer chicken to a sprayed 9x13 baking dish.  Top chicken with the salsa and cheese and bake until chicken is cooked through, cheese is bubbly and starting to brown, 20 - 25 minutes.

Meanwhile, make the beans...

Drunken Beans

• 2 slices bacon, chopped
• 1/4 cup chopped red onion
• 1 -10 oz.  can Rotel tomatoes, drained
• 1 - 15 oz. can Spicy Jalapeno Refried Beans
• 1/2 cup Corona, or other Mexican beer
• 1/4 cup crumbled Queso Fresco, plus more for serving

Heat a skillet over medium heat, add chopped bacon and cook until starting to brown.  Add onion and continue to cook until onion starts to get translucent.  Add drained Rotel, refried beans and beer.  Stir until combined and bring to a boil.

Reduce heat to low and let simmer until it gets thickened, stirring occassionally, 20-25 minutes. Spinkle with 1/4 cup Queso Fresco, serve with more cheese as desired.

Enjoy!