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Chicken Chilaquiles

Tortilla chips and rotisserie chicken are the stars of this festive, Mexican breakfast dish.

CHICKEN CHILAQUILES
8 c. tortilla chips of choice
2 c. prepared jar of chili verde salsa
2 c. chicken stock
1 chipotle pepper, chopped
Meat from 1 rotisserie chicken, diced or 3-4 boneless chicken breasts, cooked and diced (allow about ½ cup chicken per person)
15-ounce can diced tomatoes with liquid
1 jalapeno or Serrano pepper, cored and diced (optional) – depending on how heat sensitive you are!!!

2 c. queso fresco (found in Mexican market or specialty food section) or feta cheese
2 c. grated Monterey Jack cheese
1 c. sour cream

Garnish: Chopped fresh cilantro, chopped green onions

Place the chips in a bowl. In a medium saucepan, heat the 2 cups salsa, chicken stock chipotle pepper, diced cooked chicken, canned tomatoes, and jalapeno pepper just until simmering, about 5-8 minutes. Pour over chips, toss and allow to sit for 2-3 minutes while preparing remaining ingredients.

In a bowl, combine the two cheeses and sour cream mixing well to combine.

In a greased 2 quart baking dish, place ½ of the tortilla chips with the salsa/chicken mixture, spreading evenly, top with ½ the cheese mixture, then the remaining chips and salsa mix, and the remaining cheeses. Bake, uncovered on middle shelf of a preheated 350o oven for 30 minutes or until heated through and bubbly. Serve hot with chopped fresh cilantro and/or green onions sprinkled on top. Serves 6-8.

SPRING SALAD WITH A SOUTHWESTERN FLAIR
4-6 c. mixed greens
2 avocados, peeled, pitted and sliced thin
2 Roma tomatoes, chopped
1 pound fresh asparagus, tough 2″ from bottom ends removed, cut into 2″ diagonal pieces, blanched in slightly salted water and a drop of olive oil for 3-4 minutes, drained
1 c. frozen corn kernels, thawed
¼ c. finely chopped red onion


Place the greens in a decorative flat serving platter.
Lay the avocados down the center of the greens, top with tomatoes.
Place the asparagus around the perimeter of platter, sprinkle with the corn and red onions.

Dressing:
Juice and zest of 1 orange
Juice of 1 lime
1 t. kosher salt
1 t. sugar
½ t. of each: cumin, chili powder, freshly chopped garlic
¼ c. finely chopped fresh cilantro
¼ c. olive oil

Whisk the orange juice and zest, lime juice, salt, sugar, spices and garlic and cilantro in a bowl. Slowly incorporate the olive oil whisking entire time until dressing thickens slightly.
When ready to serve, drizzle the dressing over the salad; serve at once. Serves 6-8.

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