Make our Saltgrass Steakhouse Chicken Laredo Recipe at home. With our Secret Restaurant Recipe your Chicken Laredo will taste just like Saltgrass Steakhouse.

Saltgrass Steakhouse Chicken Laredo is “Grilled Marinated Chicken Breast Topped with Jack Cheese, Avocado, Grilled Onions, Tomatoes & Poblano Peppers, Finished with Cilantro and Feta Cheese.”

Photo by Social Woodlands

Saltgrass Steakhouse Chicken Laredo

A Saltgrass Steakhouse Copycat Recipe

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To Roast Poblanos

1. Preheat oven to 400°F.
2. Place raw poblanos on a sheet pan.
3. Place peppers in oven and roast, turning occasionally, until they are black and charred all over. Remove from the oven.
4. When they are cool enough to handle, peel as much of the skin off as you can. Remove the stem, cut them open and scrape out the seeds.
5. Then chop them as you would other veggies.

Print Pin Recipe

Saltgrass Steakhouse Chicken Laredo Recipe

Make our Saltgrass Steakhouse Chicken Laredo Recipe at home. With our Secret Restaurant Recipe your Chicken Laredo will taste just like Saltgrass Steakhouse.

Prep Time20 minutes mins

Active Time30 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: Southern, Steakhouse

Keyword: Cheese, Chicken Recipe

Yield: 4 People

Ingredients

• 4 boneless, skinless Chicken Breasts
• Lawry's or other Seasoned Salt of choice, to taste
• Garlic Powder to taste
• Freshly ground Black Pepper to taste
• Olive Oil to cook
• 1/2 Red Onion sliced
• 3 Roma Tomatoes chopped
• 2 Poblano Peppers, roasted, skins and seeds removed, and chopped (See Roasting Poblanos Above for instructions to do this)
• 4 - 8 Pepper Jack Cheese slices
• 1 Avocado chopped
• 1/2 wheel Cotija Cheese crumbled
• 2 tablespoons fresh Cilantro chopped

Instructions

• Prepare poblano peppers according to instructions above. Chop and set aside.
• Preheat oven to 350°F.
• Place chicken breasts on a plate or cutting board.
• Season both sides of the chicken breasts with seasoned salt, black pepper and garlic powder.
• Place chicken breasts on pan. Place in oven and cook for about 16 minutes on one side.
• Pour olive oil into a large skillet.
• Place pan over medium heat. Heat until oil is hot and shimmering.
• Add onions. Cook, stirring constantly, until onions are very caramelized and slightly crispy. Remove from heat.
• After cooking the chicken the first 16 minutes, pull pan out and flip the breasts over.
• Spoon 1/4 of prepared onions onto each chicken breast.
• Spoon 1/4 of tomatoes onto each chicken breast.
• Spoon 1/4 of prepared poblano peppers onto each chicken breast.
• Place 1 or 2 Jack cheese slices on each chicken breast.
• Return pan to the oven. Cook for another 12 to 14 minutes or until the chicken is done through and inside reaches a temperature of at least 165°F.
• Remove from oven.
• Place chicken breasts on a serving platter or individual serving plates.
• Garnish with avocados, cotija cheese and cilantro.
• Serve hot.

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Photo of “Saltgrass Steakhouse” is by Social Woodlands and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Social Woodlands. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.