Mexican Lasagna with Jalapeño Salsa
Forget traditional lasagna and kick up your usual taco night with this spicy Mexican favorite. From the kitchen of Christi Fultz.
Servings: 6 people
Ingredients
- 1 lb cooked ground chicken
- 20 small corn tortillas (5.5 inch)
- 1 lb jalapeños divided
- 1 bunch scallions
- 1 can chipotle pepper in adobe sauce
- 1 lime divided
- 16 oz Chobani Greek yogurt divided
- 12 oz frozen corn
- 2 tsp seasoning of choice taco, cumin, chili powder, etc.
- 6 oz tomato salsa
- 2 cups shredded Cheddar cheese
- olive oil
- salt and pepper to taste
Instructions
Prep
- Grind and cook chicken.
- Preheat broiler.
- Cut tortillas in quarters.
- Halve jalapeños lengthwise. Discard seeds.
- Mince scallions.
- Prepare chipotle in adobe sauce. Mince 1 chipotle pepper, discard the rest. Keep the adobe sauce.
- Halve lime.
- Combine half of Greek Yogurt, juice from 1/2 lime, chipotle, and adobe sauce in small bowl. This will be your topping when served.
Jalapeño Salsa
- Use a baking sheet to arrange jalapeños face down. Broil 5 minutes until slightly blackened. Remove and thinly slice.
- Preheat oven 450 degrees.
- Combine half of jalapeños, scallion, juice from 1/2 lime, and 1 tablespoon olive oil in small bowl.
Vegetables
- Heat 1 tablespoon olive oil in medium pan over medium heat until simmering.
- Add corn, spice seasoning of choice, remaining jalapeños and heat through, 2-3 minutes.
Filling
- Combine tomato salsa and remaining Greek Yogurt in medium bowl.
- Add vegetable mix.
- Add ground chicken.
Lasagna
- In 9x13 baking pan, layer tortillas, filling mix, cheese, tortilla, filling, cheese, tortillas, cheese.
- Bake 12-15 minutes, until golden brown.
- Serve with topping and sprinkled jalapeño salsa.