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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.
Prep Time
35
mins
Cook Time
15
mins
Course:
Main Course
Cuisine:
Mexican
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.