I have to tell you about this Mexicali Chicken And Cheese Bake that has been a staple in my family for years. It’s the kind of heartwarming, comforting dish that you’d want to share with your loved ones. This recipe has its roots in Mexican cuisine, known for its vibrant flavors and unique combinations. The term ‘Mexicali’ is a blend of ‘Mexico’ and ‘California’, reflecting the fusion of flavors that this dish offers. The dish is a delicious medley of chicken, cheese, and corn, baked to perfection. The melted Monterey Jack cheese lends it a creamy texture, while the corn adds a sweet crunch. The cream of chicken soup gives it a savory depth, and the chili powder or seasoned salt brings a kick of spice. What I love about this dish is its versatility. You can tweak the ingredients according to your liking. Prefer it spicier? Add more chili powder. Want it extra cheesy? Go ahead and add more cheese. It’s also incredibly easy to make, making it perfect for busy weeknights. Plus, it’s a great way to use up leftover chicken. So, without further ado, let’s dive into the recipe!
Ingredients
- 3 c. cubed, cooked chicken
- 8 oz. (2 c.) shredded Monterey Jack cheese
- 12 oz. can whole kernel corn, drained
- 10 3/4 oz. can condensed cream of chicken soup
- 1 c. flour
- 1/4 c. cornmeal
- 1 3/4 tsp. baking powder
- chili powder or seasoned salt
- 1 1/2 c. milk
- 1/2 c. margarine, melted
- 3 eggs, beaten
- 1/4 c. chopped onion
- 4 oz. can chopped green chillies
- 2 oz. chopped pimento, drained
Baking Instructions
- Heat oven to 350°.
- Grease 13 x 9-inch baking dish.
- In large bowl, combine chicken, 1 cup cheese, corn and soup; blend well. Spoon into prepared dish.
- Combine other ingredients in order listed.
- Mix until just moistened.
- Batter will be lumpy.
- Pour over chicken mixture.
- Bake 50 to 60 minutes.
- Sprinkle with cheese.
- Return to oven to melt cheese.
- Let stand 10 minutes before serving.
- Serves 8.
Calorie: 400
Total cooking time: 1 hour 20 minutes
Difficulty level: Easy
An Act of Poultry Love: The Mexicali Chicken And Cheese Bake
Let’s face it, folks. We were all a bit skeptical when we first heard about the Mexicali Chicken and Cheese Bake, weren’t we? Chicken, Monterey Jack cheese, and corn all in one dish, topped with a batter made with flour, cornmeal, and baking powder. Sounds too good to be true, right? Well, hold onto your oven mitts, because this tale of culinary wizardry is about to get real.
The Pre-Show Warm-Up
The oven and I have a love-hate relationship. It loves to bake my cookies unevenly, and I hate when it does that. But today, we were on good terms. I cranked it up to 350°, practically heard it sigh with contentment, and moved on to prepping the baking dish. A little grease here, a little there, and voila! A non-stick wonderland waiting for the chicken magic to happen.
Chicken, Cheese, and Corn – Oh My!
Next up was the chicken. Now, I don’t know about you, but I like my chicken like I like my jokes: cubed and cooked to perfection. Along with the shredded Monterey Jack cheese, whole kernel corn, and a can of condensed cream of chicken soup, it was a match made in culinary heaven. I spooned the mixture into my beautifully greased dish and felt a warm sense of satisfaction. This was shaping up to be a real gourmet spectacle.
The Batter Up
Now, the batter. Have you ever tried to combine flour, cornmeal, and baking powder without causing a minor explosion in your kitchen? I have. And I’ll tell you – it’s no easy feat. But I kept my cool, stirred in a sprinkle of chili powder for good measure, and slowly added the milk, margarine, and eggs. The result? A batter that looked like it had been beaten by a professional. Which, of course, it had. Yours truly.
The Unexpected Guests: Onion, Green Chillies, and Pimento
Just when I thought I was done, I spotted them. The onion, green chillies, and pimento. Chopped and ready, they were like the unexpected guests at a party – the ones who show up just when you thought you could finally relax. But, being the gracious host I am, I welcomed them into the mix.
The Final Countdown
Into the oven it went, for 50 to 60 minutes of baking bliss. After that, out came the masterpiece, golden and bubbling like a culinary sun. But wait, there’s more! A final sprinkle of cheese, a quick return to the oven to let it melt, and my Mexicali Chicken and Cheese Bake was complete.
The Aftermath
Now, I’m not saying you should let your dish rest for 10 minutes before diving in, but I’m also not saying you shouldn’t. Unless you’re into molten cheese lava, of course. But hey, no judgments here.
The Verdict
Was it worth the messy kitchen and the cornmeal dusting on my favorite apron? Absolutely. Would I do it again? In a heartbeat. This dish serves 8, but let’s be real – between you and me, it’s more like serves 1 with some very lucky leftovers.
So there you have it, dear readers. The story of the Mexicali Chicken and Cheese Bake. A story of poultry, cheese, corn, and a few unexpected guests. A story of culinary triumph in the face of potential disaster. A story that, I hope, has left you feeling a little bit hungry. Until next time, bon appétit!
