National Corn Chip Day, Curmudgeons' Day, National Puzzle Day
Of course, I couldn't pass up the deliciousness of corn chips, corn tortillas or corn in general in a few recipes. First, Salsa Verde Chicken Chilaquiles with corn tortillas. Second, Buffalo Chicken Dip with tortilla chips. Last, a neighbor from the upper peninsula of Michagan used to make this incredible corn casserole. Special Thanks to What's Cookin', Chicago!, Brown Eyed Baker and Denise Gerth from Rumely, MI. Yum!
Salsa Verde Chicken Chilaquiles -- What's Cookin', Chicago?
Ingredients: 1 3/4 cup vegetable oil 1 package of corn tortillas, cut into 1/2-inch wide strips 1 medium yellow onion, finely diced 1 1/2 teaspoons ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1 1/2 cup chicken stock 2 cups shredded cooked chicken 2 cups shredded Colby Jack cheese 1 cup salsa verde (homemade or store bought) |  |
Directions:
Preheat oven to 350º F. In a large skillet, heat oil to 350º F. Fry a handful of tortilla strips at a time until golden brown and crisp. Transfer the tortilla strips to a paper towel lined plate to drain excess oil. Continue with the remaining tortilla strips and fry in batches. Alternatively, if you have a deep fryer, you can fry batches of tortilla strips and drain on paper towels. Set tortilla strips aside.
If using a skillet, carefully pour out the all the oil but reserve 1 tablespoon for sautéing. Return the skillet over a medium high heat with the reserved tablespoon of oil. When hot, add the onion and sauté until softened. Add the chicken and spices, stirring to combine. Add the stock and allow the liquid to reduce by half. Once reduced, transfer the mixture to a large bowl. Add the salsa and 1 1/2 cups cheese, stirring to combine. Next, add the fried tortilla strips and toss until fully incorporated and the tortilla strips have slightly softened.
Transfer the mixture to a lightly greased 9x13 baking dish. Sprinkle remaining 1/2 cup of cheese over the top and bake uncovered in the preheated oven for 15-20 minutes or until top has lightly browned and cheese and melted. Serve with crema/sour cream, chopped cilantro, and remaining salsa if desired.
Preheat oven to 350º F. In a large skillet, heat oil to 350º F. Fry a handful of tortilla strips at a time until golden brown and crisp. Transfer the tortilla strips to a paper towel lined plate to drain excess oil. Continue with the remaining tortilla strips and fry in batches. Alternatively, if you have a deep fryer, you can fry batches of tortilla strips and drain on paper towels. Set tortilla strips aside.
If using a skillet, carefully pour out the all the oil but reserve 1 tablespoon for sautéing. Return the skillet over a medium high heat with the reserved tablespoon of oil. When hot, add the onion and sauté until softened. Add the chicken and spices, stirring to combine. Add the stock and allow the liquid to reduce by half. Once reduced, transfer the mixture to a large bowl. Add the salsa and 1 1/2 cups cheese, stirring to combine. Next, add the fried tortilla strips and toss until fully incorporated and the tortilla strips have slightly softened.
Transfer the mixture to a lightly greased 9x13 baking dish. Sprinkle remaining 1/2 cup of cheese over the top and bake uncovered in the preheated oven for 15-20 minutes or until top has lightly browned and cheese and melted. Serve with crema/sour cream, chopped cilantro, and remaining salsa if desired.
Buffalo Chicken Dip -- Brown Eyed Baker
Michelle at Brown Eyed Baker has a "genius" girlfriend that came up with the idea to have a dip party with the girls. Count. Me. In! How fun!!
Anyway, here's the recipe!
Ingredients:
4 boneless, skinless chicken breast halves, boiled and shredded
12 oz. bottle of hot sauce (I think I'm going to use Buffalo Wild Wings' Spicy Garlic Buffalo Sauce - Justin's a major fan!)
Two 8 oz. packages of cream cheese
16 oz. bottle of Ranch dressing
2 cups (8 oz.) shredded Monterey Jack or cheddar cheese (or both!)
Directions:
1. Preheat oven to 350 degrees F.
2. Combine the chicken with the bottle of hot sauce and spread in a 9×13-inch baking dish (or any 3-quart baking dish).
3. In a saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Then sprinkle the cheese on top.
4. Bake uncovered for 30 to 40 minutes or until bubbly. Let stand for 10 minutes before serving. Serve with celery sticks (and/or other vegetables), tortilla chips or crackers (OR FRITOS!)
Michelle at Brown Eyed Baker has a "genius" girlfriend that came up with the idea to have a dip party with the girls. Count. Me. In! How fun!!
Anyway, here's the recipe!
Ingredients:
4 boneless, skinless chicken breast halves, boiled and shredded
12 oz. bottle of hot sauce (I think I'm going to use Buffalo Wild Wings' Spicy Garlic Buffalo Sauce - Justin's a major fan!)
Two 8 oz. packages of cream cheese
16 oz. bottle of Ranch dressing
2 cups (8 oz.) shredded Monterey Jack or cheddar cheese (or both!)
Directions:
1. Preheat oven to 350 degrees F.
2. Combine the chicken with the bottle of hot sauce and spread in a 9×13-inch baking dish (or any 3-quart baking dish).
3. In a saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Then sprinkle the cheese on top.
4. Bake uncovered for 30 to 40 minutes or until bubbly. Let stand for 10 minutes before serving. Serve with celery sticks (and/or other vegetables), tortilla chips or crackers (OR FRITOS!)
Corn Casserole -- Denise Gerth Ingredients: 1 can creamed corn 1 cup regular corn, partially drained 1 Jiffy corn muffin mix 1 stick butter/margarine, melted 1 egg (optional) Directions: Combine all ingredients and bake in 8x8 casserole dish at 350 for 30-35 minutes or until browned and firm in center. |  |
Happy scooping!
XO
XO
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