Ingredients
1 pound boneless chicken tenders
1 tablespoon flour
1/2 teaspoon seasoned salt
large zip-top bag
1 tablespoon canola oil
3 cloves fresh garlic
1 pound steak-topper vegetables (fresh sliced mushrooms, onions, bell peppers)
1 (4.5-ounce) can chopped green chiles (undrained)
1/8 teaspoon pepper
3 tablespoons jalapeño pepper jelly
1/4 teaspoon liquid smoke flavoring
1 cup shredded Colby Monterey Jack cheese
1 (24-ounce) package refrigerated mashed potatoes
2 tablespoons mild salsa
1 tablespoon butter
1/8 teaspoon pepper
1 tablespoon garlic butter
10 ounces fresh spinach
1/2 teaspoon salt
1/8 teaspoon pepper
Description
Pepper Jack Chicken With El Paso Potatoes
Publix Super Markets
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