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A menu from the Froghaven Recipe Book print page and trim to 5" x 7" to add to your cookbook)

Chicken Tortilla Casserole

This was a recipe made from “things we had in the house”, including the wealth of delicious poblano peppers from our garden.

Chicken Tortilla Casserole

2 skinless chicken breasts
¼ cup corn meal
1 taco seasoning envelope
2 Tbsp. flour
½ Vidalia or yellow onion
2 Tbsp. olive oil
2 tortillas
1 Ancho/Poblano Pepper
½ cup grated Monterrey Jack/ Cheddar Cheese
1 large tomato, sliced thin

Sear outside skin of peppers over an open flame until the skin separates from the meat of the pepper.  Carefully remove skin, cut peppers in half and remove seeds and membranes. Cut peppers into strips or medium sized pieces and set aside.

Slice chicken breasts into 1” strips.  Mix corn meal, Taco seasoning and flour in a flat bowl.  Dredge chicken strips in corn meal mixture.

Slice onion into thin rings. Separate. Add olive oil to frying pan and sauté onion until tender.

Add chicken strips and fry on both sides for about 5 minutes per side or until chicken is done.

In a flat casserole dish, spray cooking oil.  Cut tortillas into strips and lay into bottom of casserole.  Top with tomato slices, overlapping to cover the bottom.  Add chicken-onion mixture, spreading to cover.  Top with pepper pieces.  Spread cheese over the top and place in broiler until cheese browns slightly and bubbles.

Source: Karin Guzy


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