Tex-Mex Chicken with Chiles and Cheese

Grab your skillet, your chicken breasts, and kick dinner up a spicy notch tonight. If you've got a little time, make homemade corn tortillas and turn this Tex-Mex dish into a wrap.

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  1-1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick
  
  


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  1-1/2 tsp. chili powder
  
  


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  1/2 tsp. ground cumin
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1/2 cup all-purpose flour
  
  


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  3-1/2 Tbs. unsalted butter
  
  


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  1-1/2 cups fresh or thawed frozen corn kernels
  
  


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  1 medium jalapeño, seeded if desired and thinly sliced
  
  


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  1 large clove garlic, minced
  
  


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  2–3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges
  
  


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  1 Tbs. chopped fresh oregano
  
  


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  1 cup grated sharp Cheddar
  
  

Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.

Melt 2-1/2 Tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.

Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 1/2 tsp. salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes. Serve with lime wedges.