Tag Archives: cheese

Pollo Verde Lasagna

Friends, if you did not feel swayed to make the Pollo Verde before, you absolutely have to now. I am not kidding when I tell you how freaking delicious this lasagna is.

THIS LASAGNA IS FREAKING DELICIOUS!!

Saturday’s Slow Cooker Pollo Verde recipe actually yields a good bit of food considering you are only using 2 chicken breasts. So we naturally had a lot left over. While I really enjoyed the chicken, I honestly just kept feeling reluctant to go heat it up and eat it again in tacos or quesadillas like we ate it the first night.  I never mind heating up leftovers for dinner, but I rarely want to eat it the exact same way it was served before, so I will usually think up random new ways to use up what is in the fridge.

When lasagna popped into my head, I realized that I absolutely had to drop everything right then and make this for dinner on Sunday night. Unfortunately, I also realized that we had no lasagna noodles in the house. Not to be deterred, I quickly went to a blog friend to find a recipe to make my own noodles. (Dear Mother Thyme, thank you thank you! I love you. You are my new BFF!). I halved her recipe and it made three beautiful layers for my 8×8 pan. Her recipe was easy and absolutely perfect for this dish.

As for the cheese, I just sort of grabbed things at random really. I sprinkled in some grated mozzarella that needed to be used up, tossed in a little sharp cheddar, and sliced up some beautiful fresh mozzarella for the top. I think that this would be good with any combo of the ones I used with pepper jack, queso fresco, or even a little Paremsan .

I assembled and baked it just like you would a traditional lasagna.

First, I spread about 1/4 cup of the chicken onto a greased 8×8 pan. Then placed a layer of noodles. On top of the noodles went on about 1/2 cup of chicken followed by about 1/4 cup of cheese. Then I was able to repeat the process two more times with the amount of noodles I had. I also used a good bit more cheese on the very top just to make it extra cheesy and gooey.

I actually made this while The Monkey was taking her afternoon nap and when I finished it, it was about an hour away from when I wanted to pop it in the oven. So I just covered it with tin foil and set it on the counter until it was time. I baked it for 40 minutes covered. Then took the tin foil off and baked it for another 10. At that point the cheese was plenty melted, but since I have a real weakness for browned bubbly cheese, I turned on the broiler until it was to my liking. Then we let it rest for what felt like a million years, even though it was only about 10 minutes.

Seriously, guys, I cannot say too many times how great this meal was. I know you are going to love it.

Pollo Verde Lasagna

1 3/4 cups Slow Cooker Pollo Verde

1 cup cheese (cheddar, pepper jack, mozzarella, Parmesan, queso fresco….)

1/2 box lasagna noodles or 1/2 of this wonderful homemade lasagna noodle recipe

Preheat oven to 350.

At the bottom of a greased 8×8 pan, spread 1/4 cup of the chicken.

Cover with noodles.

Spread noodles with 1/2 cup of chicken.

Cover chicken with 1/4 cup of cheese.

Repeat twice, but add closer to 1/2 cup of cheese to the top layer.

Bake covered for 40 minutes.

Uncover and return to the oven for 10 minutes more.

If desired, turn on broiler for about 5 minutes, until cheese is brown and bubbly.

Let rest for 10 to 15 minutes before serving.

Saturday Selections: Buffalo Chicken Potato Skins

It looks like buffalo wings and potato skins had a love child, and it just showed up to watch the game with you.

Maybe you weren’t expecting to hang out with it today. Maybe you like watching the game with your usual friends.

But it’s cool, you get along great. The two of you feel like old friends.

You may even find yourself asking it back over for next Saturday’s game as well.

I can’t wait for you guys to try these.

So much flavor going on here: a little spicy, a little tangy, a little creamy, a little crunchy, and whole lotta cheesy.

And you are going to feel like such a rock star for making your own potato skins.

First things first, place your potatoes in the microwave for a few minutes, just to soften them up a little bit.

Once they have cooled down enough to handle, gently scoop out the insides, leaving about a 1/4 inch border of potatoes all around the edges. And don’t you dare throw that potato away!

Guess what I used mine for?

This. I sure did.

Now give the top and bottom of these potato skins a light spritz with cooking spray, and a little sprinkling of ranch seasoning. Then I gently rubbed it in to try and get it evenly spread around.

Bake them up until they start to get golden and crispy on the edges.

While your skins are toasting up, get out a medium sized bowl and mix up the filling.

Stir together some cream cheese, hot sauce, and ranch seasoning. Then microwave it for about 4 minutes, stirring every 30 seconds or so until it is pretty well smooth. Mine still had a few small lumps of cream cheese, but I didn’t stress out about it too much, and neither should you.

Now stir in your chicken and cheese, and quickly go hide your tortilla chips. The Hubs and I made the mistake of pulling out our chips for sampling purposes, and almost ate all of the filling before I had a chance to put them in the potato skins.

I used some leftover grilled chicken here, but breaded chicken fingers are also smashing in this recipe.

Fill each toasted potato skin with some filling and top it with cheese.

Then bake them up until they are melty and hot.

Buffalo Chicken Potato Skins

8 medium Yukon gold potatoes

4 oz cream cheese, softened

1/2 cup hot sauce

1/2 tablespoon dry ranch seasoning (plus additional for potato skins)

2 cups cooked chicken, chopped

1 cup grated cheddar cheese, divided

Preheat oven to 450.

Cook potatoes in the microwave for 8 minutes on high.

Cut in half and scoop out the centers.

Lightly spray both sides of potato skins with cooking spray, sprinkle with ranch seasoning, and gently rub it in.

Bake for 15 minutes.

Turn oven down to 350.

In a medium bowl, combine cream cheese, hot sauce, and ranch seasoning.

Microwave for about 4 minutes, stirring every 30 seconds until mixture is combined and smooth.

Stir in chicken and 1/2 of cheese.

Place a spoonful of filling into each potato skin and top with more cheddar cheese.

Bake in the oven at 350 for an additional 10 minutes, or until filling is hot and cheese is melted.