Mexican Lasagna

Ingredients:

3 tablespoons extra-virgin olive oil

2 pounds ground chicken breast, available in the packaged meats case

2 tablespoons chili powder

2 teaspoons ground cumin

¼ - ½ teaspoon chipotle powder

1 teaspoon ancho chile powder

1 packet chipotle taco seasoning

3 poblanos, chopped

1 jalapeno, chopped

1/2 red onion, chopped

4 cloves garlic, pressed

1 can rotel tomatoes (I used a medium spice)

1 cup frozen corn kernels

1 can goya refried beans – ranchero style

Salt

10-12 6inch corn tortillas

2 1/2 cups shredded Cheddar or shredded pepper jack

2 scallions, finely chopped

Directions:

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add onions, peppers, & garlic. Add chicken and season with chili powders, cumin, and taco seasoning. Brown the meat, 5 minutes. Add tomatoes and corn.

In the meantime, in a bowl for the microwave, heat goya beans for about a minute to make spreadable.

Toast the tortillas in a frying pan or on a baking sheet or over the open flame for about 30-40 seconds on each side til blistered. You can also heat a pile in the microwave under a damp paper towel; the toasting yields a slightly better flavor. In a large casserole pan, build lasagna in layers of meat sauce, then tortillas, then beans, then cheese, then tortillas, meat sauce, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Cilantro Lime Rice

Ingredients:

1 cup rice

2 cups water

1 lime – juiced

1/3 cup cilantro chopped

1 tsp olive oil

Directions:

Cook rice as usual, add lime juice, cilantro, and olive oil when finished. Toss to combine.