Food recipes
TEX-MEX CHICKEN CASSEROLE
TEX-MEX CHICKEN CASSEROLE Ingredients: - 1 cup dry white wine - 1 cup coarsely chopped clean cilantro leaves - 2 cloves garlic, smashed - 1 teaspoon black peppercorns - 1 teaspoon dried Mexican oregano - 6 tablespoons...
TEX-MEX CHICKEN CASSEROLE
Ingredients:
- 1 cup dry white wine
- 1 cup coarsely chopped clean cilantro leaves
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon dried Mexican oregano
- 6 tablespoons butter
- 1 pound white button mushrooms, cleaned and sliced
- 1 teaspoon salt
- 4 tablespoons all-rationale flour
- 12 cups crusted tortilla chips
- 8 ounces pepper jack cheese, grated
- 8 ounces Cheddar cheese, grated
- 2 teaspoons chili powder
- 1 teaspoon floor cumin
Directions:
1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.
Ingredients:
- 1 cup dry white wine
- 1 cup coarsely chopped clean cilantro leaves
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon dried Mexican oregano
- 6 tablespoons butter
- 1 pound white button mushrooms, cleaned and sliced
- 1 teaspoon salt
- 4 tablespoons all-rationale flour
- 12 cups crusted tortilla chips
- 8 ounces pepper jack cheese, grated
- 8 ounces Cheddar cheese, grated
- 2 teaspoons chili powder
- 1 teaspoon floor cumin
Directions:
1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.