Tag Archives: pepper jack cheese

cheesy zucchini and rice casserole

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cheesy zucchini and rice casserole  I  frozen pizza, again?

 
At first this recipe sounded a little odd to me, but I’m glad I tried it. It’s a nice twist on your everyday casserole. And I’m sure as my mom is reading this recipe she’s wondering what has happened to her picky little eater. She never could have gotten me to eat this as a kid. The only Tex Mex/Mexican type food I would eat was a very plain quesadilla.

 
cheesy zucchini and rice casserole  I  frozen pizza, again?

 
Cheesy Zucchini and Rice Casserole
From the Kitchen of: The Boomer Brief

Prep Time: 1 hour
Servings: 6 – 8
Difficulty: Easy

{Ingredients}
1 lb lean ground beef
2 large zucchini, sliced into half moons
¼ cup green onion, chopped (I used about ⅓ cup)
2 tsp salt
¼ tsp garlic powder
2 tsp chili powder
1 tsp cumin
1 (7 oz) can green chilis, undrained
3 cups cooked white rice (1 cup uncooked rice yields 3 cups cooked)
1 cup light sour cream
2 cups Pepper Jack cheese, shredded and divided
1 large tomato or 6 cherub tomatoes, sliced (I omitted these)
ground black pepper, to taste

{Instructions}
Preheat oven to 350°F.

Sauté ground beef, zucchini, green onion, and spices in extra-large skillet until meat browns and veggies are crisp tender. Drain grease.

Add green chilis, rice, sour cream, and 1 cup Monterey Jack; stir to combine.

Grease a 9″x13″ baking dish with non-stick cooking spray. Pour the meat and rice mixture into the dish. Bake for 20 minutes or until hot and bubbly. (If you are excluding the tomatoes like I did, top the casserole with the remaining cheese before you stick it in the oven and skip the last step.)

Top with remaining Pepper Jack, sliced tomatoes, and pepper to taste. Return to oven until cheese melts and tomatoes are hot – about 5 minutes.

{Notes}

  • The green chilis do not make this dish spicy at all; they only add flavor.
  • Pepper Jack cheese is spicy; however, the heat is very mild in this dish. I think the sour cream balances out the heat. (If it helps, I am a mild to medium heat kind of girl.)
  • If you don’t have an extra-large skillet, cook the meat and veggies in a large skillet then combine with the next set of ingredients in a large bowl.

 
 
Were you a picky eater as a kid? What foods would you not eat? Are there any foods you wouldn’t eat as a kid that you enjoy eating now?


-♥-
Katy

 

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white chicken enchiladas

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white chicken enchiladas  I  frozen pizza, again?

This is one of the first recipes I tried after joining Pinterest over a year ago. It is an easy recipe with big results. I have made it several times since then and always receive compliments.
 
white chicken enchiladas  I  frozen pizza, again?

(This photo shows the sauce really well. Look at all those yummy green chilis!)


The original recipe is pretty tasty, but I wasn’t quite satisfied with it. So I experimented several times, adding various spices, and finally stumbled upon my favorite version when we had company over for dinner a few weeks ago. Instead of adding spices to the sauce, I added peppers and onions to the filling and substituted pepper jack for monterey jack. They both really helped fill out the flavor of the dish.


white chicken enchiladas  I  frozen pizza, again?

White Chicken Enchiladas
adapted from the kitchen of: Joyful Momma’s Kitchen

Prep Time: 1 hour
Servings: 3-5

Ingredients
10 flour tortillas
2 cups chicken, cooked and shredded
2 ½ cups (or an 8 oz block) pepper jack cheese, shredded
1 (1 lb) bag frozen pepper stir fry, thawed (I only used about ¾ of the bag)
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can green chilis

Instructions
Preheat oven to 350°F. Spray a 9×13 casserole dish with non-stick cooking spray; set aside.

Combine chicken, pepper stir fry, and 1 ½ cups of cheese in a medium bowl. Roll the mixture in tortillas and place in casserole dish. (I suggest being conservative when filling the tortillas to make sure each gets enough. Then if you have any leftover you can add it to the least filled tortillas.)

In a sauce pan over medium heat, melt butter, whisk in flour, and cook 1 minute. Add broth and whisk until smooth. Continue heating the mixture until thick and bubbly, stirring often to prevent burning.

Stir in sour cream and chilis. Do NOT bring to a boil (no curdled sour cream).

Pour sauce over enchiladas and top with remaining cheese. (After I pour the sauce on the enchiladas I spoon some of it over any parts of the tortilla that do not have sauce of them, usually the ends. This helps the tortillas not dry out in the oven.)

Bake approximately 20-22 minutes, and then under high broil for 3 minutes to brown cheese.

(Side Note: If you are baking something else after this do not forget to turn the oven back to bake after the enchiladas are done. That is how I ruined the dessert for the evening.)

Notes

  • The green chilis in the sauce do not make the sauce spicy at all; they only add flavor.
  • Pepper Jack cheese is spicy; however, when I used it in this dish I did not detect any spice/heat at all. I think the sour cream balances out the heat. (If it helps, I am a mild to medium heat kind of girl.)
  • In case your store doesn’t carry “pepper stir fry” all it consists of is red bell pepper, green bell pepper, and onion.


-♥-
Katy