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Home > Recipes
Recipes from Pilgrim's Kitchen
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MexaMia Chicken Puff
1996 Winning Taste Recipe Contest - Fifth Place Winner
Zita Wilensky
Ingredients:
- 2 cups Pilgrim's Pride cooked chicken breast cut into bite-size pieces (about 3-4 boneless, skinless, split breasts)
- 10 slices (about 1/2-inch thick) white or sourdough bread, crusts removed
- 1 cup mild shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
- 1 jar (16 ounces) picante sauce
- 2 green onions, chopped, including green tops
- 1 clove garlic, minced
- 1 can (15 ounces) black beans, drained
- 1/4 cup diced pepperoni, (about 1 ounce)
- 4 eggs, lightly beaten
- 2 1/4 cups milk
- 4 can (4 ounces) diced green chilies
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder
- Salt and pepper to taste
- Dairy sour cream, optional
- 1 can (2 1/4 ounces) sliced black olives (about 1/4 cup), optional
Directions:
Chicken may be prepared in advance and refrigerated. Line bottom of 13x9x2-inch baking dish with 5 slices of the bread. Combine cheeses; sprinkle half of the cheese mixture over the bread layer. Combine picante sauce, green onions and garlic; pour half this mixture over cheese layer. Top with half of the chicken pieces and half of the black beans; sprinkle evenly with all of pepperoni.
Repeat layers beginning with remaining bread slices, then remaining cheese, picante sauce, chicken and beans. Combine eggs, milk, chilies, cumin, chili powder, salt and pepper. Pour over top. Cover and refrigerate for 4 to 6 hours, or overnight. Bake in preheated oven at 350ºF for 55 minutes. To serve, cut into squares and, if desired, garnish each serving with a dollop of sour cream and an olive slice.
6-8 servings
*Note: To serve as an appetizer or party food, let casserole set about 30 minutes after baking, then cut into small servings, about 1 1/2-inch squares. Garnish as above, if desired.
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