Cross-cultural cooking, mixing ingredients and styles of various international cuisines, was a growing trend in the 1980's.
CHICKEN: In a small bowl, combine jalapeno, cheese, 1/4 cup mayonnaise, sour cream, cilantro and garlic; set aside.
Pound chicken to 1/4-inch thick between 2 sheets of wax paper.
Brush both sides of chicken with remaining mayonnaise.
Heat large skillet over medium-high heat.
Add chicken, Cook, turning once, 4 minutes, or until lightly browned.
Place chicken on rack in broiler pan; spread cheese mixture on each breast half.
Place pan 6 inches from heat and broil 3 to 4 minutes, or until topping begins to brown.
Serve on lettuce and garnish with tortilla strips and fresh watercress or cilantro.
Serve with Brazilian Black Bean Salad.
Makes 6 servings.
CRISP TORTILLA STRIPS: Cut 2 (7-inch) corn tortillas into 1/4-inch wide strips.
In heavy 3-quart saucepan, heat corn oil to 375 degrees F over medium heat.
Carefully add tortilla strips, half at a time.
Fry 2 minutes, or until lightly browned and crisp, turning once.
Drain on paper towels.
BRAZILIAN BLACK BEAN SALAD: In a large bowl, whisk oil, lime juice, cilantro, jalapeno, garlic, cumin and salt.
Add beans, onion and peppers.
Toss to coat well.
Cover and refrigerate several hours or overnight.
Drain before servings.
Makes 6 servings.
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; typos by Dorothy Flatman 1996
