Tag Archives: pepper jack 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: Crispy Fried Pepper Jack Wedges

Back a million years ago before The Hubs and I had kids, we used to enjoy fun things that normal people get to do. Things like going out to eat.

While today if we go to a restaurant, we have to go extra early to spare the large crowds from hungry child meltdowns, back then we would sometimes go early voluntarily and take advantage of happy hour specials. We would drink beers and order half priced appetizers while having uninterrupted conversations. It was an all around grand time.

One of the places we would sometimes go had these awesome little fried triangles of pepper jack cheese.

I randomly started craving these recently and thought not only would they be easy to whip up here at the house (where my food covered and screaming kids would bother nobody but us), but they would also be perfect for a Saturday Selection recipe.

I hope you guys will try these. They were silly easy to put together. I even managed to get these fried up while my Little Monkey was eating lunch.

See what I mean about food coverage? Sure, she’s cute now, but would you really like to sit next to that while trying to cut your $15 plate of chicken? Not exactly appetizing.

First you take a block of cheese and cut it into about 1/2 inch slices.

Then you lie them fat side down and cut them diagonally so that you have a cute little wedge.

Get out three bowls and fill one with seasoned flour, one with a couple of eggs and a splash of water, and another with plain breadcrumbs.

Now just dredge the wedges in each bowl, assembly line style.

But here is the big secret that I learned from my friend Giada De Laurentiis.  Dredge them twice! Once they have gone all the way through all of the dunking stations, take them through again. This gives you that thick crispy crust that you get in restaurant fried cheese.

See what kind of fun things you can learn by keeping the Food Network on all day?

Then fry them up in about a quarter inch of hot oil for about 1 minute per side.

Crispy. Crunchy. Hot. Melty. Pepper. Jack. Cheese.

Now if only we could figure out a way to keep my kids neat and quiet during dinner. Then we would be set.

Fried Pepper Jack Cheese Wedges

1 8 oz block of pepper jack cheese

3/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

2 eggs, lightly beaten with a splash of water

1 cup plain breadcrumbs

enough oil for frying

Heat 1/4 to 1/2 an inch of oil in a large skillet on medium high heat.

Cut cheese into 1/2 inch slices. Then lay on side and cut diagonally to make two wedges.

Pour flour with salt and pepper, eggs, and breadcrumbs into three separate bowls.

Starting with the flour, dredge each wedge through each bowl and then repeat the process again.

Place on a baking sheet until ready to fry. They may be refrigerated or frozen at this point, but I would strongly recommend letting them come to room temperature before going into the oil.

When oil is hot, cook wedges for about 1 minute on each side. Drain on a paper towel and serve immediately.