Saturday, October 17, 2009

CHICKEN TORTILLA CASSEROLE



1 poblano pepper¼ tsp salt
1 1/2 lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix or Taco Seasoning
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups thick and chunky salsa
4 cups broken tortilla chips
1 cup (4 oz) shredded cheddar and Monterey Jack cheese blend
Snipped fresh cilantro (optional)

1. Remove stem and seeds from poblano pepper and slice into thin strips. Arrange poblano strips evenly over bottom of a deep dish baker. Combine chicken, seasoning mix and salt. Arrange chicken over poblano strips. Cover baker with 15-in. square of parchment paper tucking corners of paper under baker. Microwave for 4 minutes; stir to separate chicken strips. Cover and cook 4-6 minutes or until chicken is cooked through.

2. Drain and rinse black beans. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips. Grate cheese over baker. Cook 2-3 minutes or until cheese is melted. If desired, snip cilantro over casserole.

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