I posted this “recipe” in an older thread on casseroles and comfort foods. It’s been quite awhile since I’ve had it and it popped into my head today. Double batch general guidelines. (didn’t have time to capture a lot of process pics.) First up needed shredded chicken. Chicken was frozen so the Instant Pot for the call. Five lbs of frozen boneless skinless chicken breast into the IP with a cup and a half of chicken broth and 1T chile morita paste. 30 minutes on manual, quick release and shred. While that was going I diced 4 cups each time onion and poblano pepper. Mixed together the chicken, a little broth, several T of taco seasoning and the peppers and onions together. Split in half and layered in casserole pans.
While that was going I baked off 3 lbs of bacon and crumbled it up. Split into 4 even amounts. Softened 40 oz cream cheese in microwave and mix in half the bacon, 32 oz chopped up picked jalapeños and 1 packet ranch seasoning. I mixed this up in the Kitchen Aid mixer. Split in half and spread over the chicken mixture. I didn’t get a pic of this layer. Last top each with 12 oz shredded cheddar, 12 oz chopped picked jalapeño and half the remaining bacon.
Into the oven @ 375F for 25-30 minutes. Best to let cool some before slicing to serve.
Im hungry and promised some to my buddy and neighbors so rushed cutting into them. If I remember I’ll post a cooked cut shot later. This isn’t a meal that photos well but it’s super delicious. Thanks for looking.
I feel happy thinking about eating it! Ok, another for my list. It sounds almost like a Tex-Mex version of Mississippi chicken if you did the ranch seasoning, pickled jalapeño juice, and onion with the chicken? Awesome as always Jeff. Thank you for the inspiration!
