Here's what she had to say about the recipe:
"I made this tonight...it was actually really good. I made homeade guacamole to go with it. Yummy. I didn't put in the Jalepeno pepper since I didn't have one."
Anything with homemade guacamole sounds good to me!
4 flour tortillas (10 inch)
1 tablespoon oil
1 large onion, diced
1 jalapeno chili, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Course salt and pepper
2 cans (15 ounce each) black beans, drained and rinsed
1 1/2 cups water
1 package (10 ounce) frozen corn
2 cups cooked shredded chicken
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded Cheddar Cheese (8 ounces)
1. Preheat the oven to 400 degrees. Using a paring knife, trim the tortillas to fit a 9 inch spring form pan, using the bottom of the pan as a guide. Set aside.
2. Heat the oil in a skillet over medium heat. Add the onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally until the onion is softened, 5 to 7 minutes.
3. Add the beans and beer to the skillet, and bring to a boil. Reduce the heat to medium; simmer until the liquid has almost evaporated, 8 to 10 minutes. Stir in the corn and scallions, and chicken and remove from the heat. Season with salt and pepper.
4. Fit a trimmed tortilla in the bottom of the spring form pan; later with one quarter of the beans and 1/2 cup cheese. Repeat 3 times, using 1 cup cheese on the top layer. Bake until hot and the cheese is melted, 20-25 minutes. Unmold the pie; sprinkle with scallions. Slice into wedges, and serve immediately. Serve salsa and sour cream on the side.
Someone needs to try this recipe and tell me if they liked it as much as I did. P.S. instead of canned corn, I used frozen white corn. My fav!
ReplyDeletei'll try it mother!
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