See Also: Cooking Club · Main Dishes
Chicken, Chili, and Cheese
From Dorothy McNett's recipes at www.dorothymcnett.com. A Mexico City style chicken casserole...so easy and delicious!!! It has a resemblance to a French quiche but instead of a pastry crust we use crispy taco shells or chips!
1 - 2 jalapeno peppers, or other peppers as desired
1 - 2 small skinned and boned chicken breasts, flattened
1/2 teaspoon chili powder
1/2 teaspoon sea salt
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 teaspoon paprika
3 large eggs
1 cup milk
1/4 teaspoon cumin
1/2 teaspoon ground coriander
3 cups (8 oz.) grated aged cheddar or other similar cheese as desired
1 - 2 tablespoons finely minced chives
shredded cabbage leaves, or crisp romaine leaves for serving
crispy taco shells or tortilla chips, etc for serving
First roast the peppers over an open flame 2 - 3 minutes to brown and then allow to cool. In meantime, sprinkle the chicken breasts with chili powder and salt. Heat the 1 tablespoon olive oil in a heavy bottomed pan and cook the chicken 3 - 4 minutes per side, or until done. Tear or cut into small strips or pieces. Brush the 1 teaspoon oil into a glass or ceramic pie dish or other baking dish. Sprinkle with paprika. In batter bowl, whisk the eggs well and then whisk in the milk, cumin and coriander. Remove stem and seeds from the peppers and dice the peppers finely and add to the bowl along with the grated cheese and the chicken. Pour into the prepared baking dish and sprinkle with the minced chives. Cook in microwave on full power for 3 minutes, and then on medium high (power level 7) for about 12 - 14 minutes or until mixture has set. Arrange cabbage or romaine over a serving platter or individual plates and spoon on the chili cheese. Serve with crispy tacos or other chips, etc.
Recipe created 2016-07-25.
