recipe
May
10
2011

Today’s Bonus Recipe: Spicy Southwestern Lasagna

As you all know I dropped a winner in your laps this morning with Gooseberry Patch’s Easy Cinnamon Rolls.  Tomorrow I will post my review of the gluten free version.  So please check back in.

Tonight’s supper was Spicy Southwestern Lasagna from May 2011 Bon Appetit Magazine ad for Texas Pete’s Chipotle Sauce (page 66)

spicysouthwesternlasagna

  • 1 pound skinless, boneless chicken breast halves
  • 1/2 cup flour (all purpose or all purpose gluten free)
  • 2 tsp salt divided
  • 1/2 tsp ground cumin (original recipe called for 1/4 but I love love LOVE cumin)
  • 5-6 T butter divided (original called for 3-4 T – just wasn’t enough)
  • 1 medium onion, diced
  • 1 small poblano pepper, diced
  • 1 cup fresh corn kernels (used canned corn drained)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes in juice
  • 2 cups heavy cream
  • 1/4 cup chipotle hot sauce
  • 1/4 cup chicken broth or water
  • 1 tsp sugar
  • 16 corn tortillas (original recipe called for 12 and in three layers but I wanted more tortillas so I made another layer)
  • 2 cups shredded extra sharp cheddar cheese
  • 2 T chopped cilantro

Preheat oven to 375.  Place chicken breast halves between sheets of plastic wrap and lightly pound to 1/4 inch think using a rolling pin.
In a shallow dish, mix flour,  1 tsp salt and cumin.  Dredge chicken breasts through flour mixture and reserve excess.  Over med-high heat, melt 2 T butter in a large skillet.  Brown chicken just until cooked through being careful not to burn butter.  About 1-2 minutes each side.  Remove chicken and cover with foil.
In same pan, add 2 -3 more T butter and reduce heat to medium.  Add onion, pepper, corn, garlic and reserved flour to the pan and stir, scraping up browned bits from the bottom of the pan.  If mixture looks dry, add additional butter up to 2 T.  Cook until vegetables have softened, about 3-4 minutes.  Add tomatoes with their juice, cream, chipotle hot sauce, broth or water, 1 tsp salt and sugar.  Stir and continue to cook until sauce has thickened about 1-2 minutes.  Remove from heat.  (NOTE: I found that my sauce was not getting thick enough so I made a little more roux from 2 T butter and 4 T flour and add it and 1 cup Mexican blend shredded cheese to the sauce).
Take chicken and cut into 1/2 inch pieces.  Add chicken to sauce along with 1 T chopped cilantro and stir well.
Line the bottom of a 9 x 13 baking dish that has been sprayed with vegetable spray with 4 tortillas.  Spread 1/3 the chicken mixture over the tortillas and top with 4 more tortillas. Repeat ending with tortillas on top.  Spread cheese over top and bake until heated through, about 12 minutes.  Top with remaining T cilantro and serve.

This was a great dish.  I did find it needed more thickening and made a note of that.  ENJOY!

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This looks fabulous Susan. I love anything with a southwestern flavour! xxoo

Lisa Cook

Looks like another winner recipe!

jacquelyn mercer

Yummy, can’t wait to try it!!

Hayley Locke

I can’t wait to try it.