King Ranch casserole is a wonderful dish to bring to a large potluck--it makes enough to feed a crowd. But what if you don't want to make enough to feed 12 people? King Ranch in a skillet is the answer! This makes a generous four servings. It's quick and easy to put together and this is a "lightened up" version of the original so you can indulge without guilt!
Ingredients:
1/2 tablespoon extra-virgin olive oil
2 red bell peppers or 1 red and 1 green, diced
1 small yellow onion, chopped
1 small jalapeño, seeded and finely chopped
3 cloves garlic, minced
1/2 tablespoon ground chili powder
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt
2 tablespoons all-purpose flour
1 cup unsalted chicken broth or water
2 ounces reduced-fat cream cheese at room temperature
1 1/2 cups shredded or diced cooked chicken breast — approximately 1 medium breast
1 (10-ounce) can diced tomatoes with green chiles, drained or 1 can diced tomatoes and 1 small can green chilies
3 (6-inch) corn tortillas torn into rough pieces
2/3 cup shredded Mexican-blend cheese — divided
2 red bell peppers or 1 red and 1 green, diced
1 small yellow onion, chopped
1 small jalapeño, seeded and finely chopped
3 cloves garlic, minced
1/2 tablespoon ground chili powder
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt
2 tablespoons all-purpose flour
1 cup unsalted chicken broth or water
2 ounces reduced-fat cream cheese at room temperature
1 1/2 cups shredded or diced cooked chicken breast — approximately 1 medium breast
1 (10-ounce) can diced tomatoes with green chiles, drained or 1 can diced tomatoes and 1 small can green chilies
3 (6-inch) corn tortillas torn into rough pieces
2/3 cup shredded Mexican-blend cheese — divided
Heat
the oil over medium-high heat until hot and add the bell peppers onion, and
jalapeño.
Cook,
until the vegetables are softened, about 8 to 9 minutes. Add the garlic, chili
powder, cumin, and salt and stir constantly. Continue cooking and stirring
until fragrant, about 1 minute.
Stir
in the broth and bring to a boil. Stir and cook until the mixture is somewhat
thickened, about 3 minutes. Reduce the heat to low.
Break the cream cheese into the skillet and stir until
melted. Gently stir in the chicken, diced tomatoes, torn tortillas, and half of
the cheese. Sprinkle the remaining cheese over the top.
If desired, place under the broiler to melt the cheese on top.
OUT NOW!
Amazon review: "
Elizabeth snaps a photo as the police arrest Joey Dorman, a gentle young hot dog vendor who made no secret of his obsession with the murder victim. Even though she’s thrilled that her photo makes the front page, the fear and confusion evident on Joey’s face are haunting. So Elizabeth vows to prove his innocence—or his guilt—with her partner at the Daily Trumpet, Ralph Kaminsky. Meanwhile, her romance with Detective Sal Marino is heating up, and Elizabeth is more determined than ever to follow her heart.
But when Kaminsky’s efforts to expose the real killer land him in the hospital, Elizabeth is forced to continue the investigation on her own. And as she tries to narrow down the long list of suspects, she discovers a dark secret running through the Fair—a secret some would kill to protect.
I used to get this dish at Whole Foods in their pre-made, hot food area.
ReplyDeleteThey had a "lighter" version called Queen Ranch (I think). Didn't see it often and I'm not sure what made it different.
Yummy stuff!
I love that -- Queen Ranch!
DeleteLooks yummy, and I love the festive colors for the Holidays!
ReplyDelete