Monday, July 16, 2012

Accidently Mexican Casserole

This is what happens when you just start throwing ingredients together...
Hey, now, this dish was tasty.
Just a bit unexpected.

Well, let's be clear, I did intend to make Mexican (duh), I just didn't expect it to be quite so saucy.
I came home from the gym (cycling class) and was huuungry. 
I had only partially thawed some chicken. 
I had about 8 corn tortillas hanging out in the fridge from my Taquitos a couple of weeks ago. 
Plus, some green salsa, frozen peppers and onions, and corn on the cob. 
Mix it all together and what do you have?
A Mexican Casserole. 

My intention was to make a casserole bake (i.e. less liquid).
But, due to my rush of NOT thawing out the frozen onions and peppers, the dish was a bit watery. 
What to do, what to do....
Yup, cornstarch will do it. 
Solution resolved. 

So, this accident was a "fly by the seat of my pants" recipe, but we liked it. 
Hard not to like Mexican, though. 
True 'nuf.

If you want to take a stab at the recipe:
Serves 3 to 4

1 1/4 lb chicken breast
2 ears corn, cut off the cob
1 small bag of frozen onions and peppers (i.e. Kroger brand)
 1 Tbs of cream cheese,diced into chunks
3/4 cup green salsa
Spices to taste (yeah, you know I "eyeballed" it. My apologies and guesstimates): 
Salt and pepper
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic 
1 Tbs cornstarch + 1/4 cup cold water
4 corn tortillas

1) Preheat oven to 450 degrees
2) Combine corn, onions and peppers, cream cheese, and half of spices. Mix together and place in a baking dish.
3) Place chicken on top of veggies. Sprinkle with remaining half of spices. Pour green salsa over chicken. 
4) Bake for about 40-45 minutes (IF using semi frozen chicken and veggies) adding cornstarch/water mixtures about 35 minutes into bake time. 
5) Meanwhile, spray cookie sheet with non-stick spray. Place corn tortillas on baking sheet. Spray the tortillas with non-stick spray. Season with salt. Bake until golden brown. Use as a "dipper" for the casserole. 
6) Enjoy!

***Important: Cornstarch needs COLD water to mix properly, but it needs BOILING liquid to thicken a sauce...think COLD going in, but BUBBLING baking.

No comments:

Post a Comment