Yum Peaceful Cooking: Southwestern Lasagna

Sunday, February 14, 2010

Southwestern Lasagna


Do you like nachos? Those ones that are fully loaded with the works?

Ya, me too. We had that for dinner about 2 weeks ago and it was good.

Last night we had it again, sorta. Only it was more organized. Less messy and oh em gee good!

I've made this a few times in the past....but it's been a while. So long ago that Sir Sportsalot didn't even remember ever having it.

I knew everyone liked it back then, but you know how tastes change? Things change? I was afraid no one would like it anymore.

Ya I know....my insecurities are showing.

Anyways, let me just say this.....Sir Sportsalot refuses to eat leftovers. Even if he didn't eat the dinner the first time around, he won't eat it the next day. (wtf? to him they aren't really leftovers, are they?). But today he said....he would eat more of this if we had any left. Which we didn't...but still!!

Think taco....and you pretty much have the ingredients



  • 2 boneless, skinless chicken breast halves, seasoned with mexican seasoning or salt, pepper, garlic, onion powder, cumin, paprika
  • 1 zucchini, sliced or chopped
  • 1/2 bunch of cilantro, chopped
  • 4 green onions, chopped
  • 1/4 cup chopped jalapeno (or to taste)
  • 2 avocados, sliced thin
  • 8 corn tortillas cut into 4ths, like a pie
  • 1 15 oz can of black beans, drained
  • 1 15 oz jar of salsa
  • 6 oz Cheddar cheese (or to taste)
  • 6 oz mozzarella or jack cheese (or to taste)
Preheat your oven to 425' F





Season your chicken. I used a chicken seasoning that I got from the Mexican market. 



It has great flavor....but it also has MSG....so I rarely use it.

Saute your chicken in a hot skillet until cooked through. Remove from the pan and let cool. Once it's cooled off, slice it thin.

Toss the zucchini into the pan and let it cook until its crsip / tender.

Combine the cilantro, green onions, jalapeno and zucchini



Now I think you're ready to assemble. Oh wait....spray or oil an 8"x 8" casserole dish. 

This is going to be a two layer dish....so use half of everything as follows:

Line the bottom of the dish with tortillas, beans, chicken, zucchini mixture....


Mmmmm...it's starting to look pretty darn good and we still have more stuff to add.... avocado, you're favorite salsa and cheese


Oh man...i wish I had some Ranchero, Queso Fresco!!! But noooOOOOoooo, I had to be out of it. 

Ok....add your second layer on...you might have to smash it down a bit cuz it's gonna get full. 

Cover Tent the dish with tin foil.....set on a cookie sheet and bake for about 25 - 30 minutes. Remove the foil and continue cooking for another 15 - 20 minutes. You want the cheese to be all melty and bubbly and even a bit brown in some spots......(drool)

Let it cool for about 10 minutes. Serve and enjoy


If you'd like a printable version of this recipe, you can go here: 


20 comments:

  1. This looks fabulous. We love Mexican food and eat a lot of it around our house. Yum!!!! We'd eat this as leftovers any day but there probably wouldn't be any.

    ReplyDelete
  2. This is definitely an O. EM. Gee. Worthy recipe. In capitalized bold letters. I really love how you managed to stuff them full of veggies as well.

    I adore leftovers..they are one of the few perks of cooking for one. Although I fear that these would be so good, I would singlehandedly eat a whole tray!

    ReplyDelete
  3. Applauding.

    Dayum, that looks great. All that ooey gooey goodness dripping out all over the place.

    ReplyDelete
  4. The picture alone makes my mouth water!

    ReplyDelete
  5. Uhm, awesome. I want some, right now.

    ReplyDelete
  6. Oh my goodness, this looks amazing! I would have a hard time not asking for seconds. I adore all the flavors in this recipe.

    ReplyDelete
  7. I love how you put all of this spicy goodness into a lasagna!

    ReplyDelete
  8. This looks amazing!That is full of flavor, Danielle!!!

    ReplyDelete
  9. Yummee! Does this ever look heavenly! A lasagna chock full of southwestern flavors!

    ReplyDelete
  10. Oh my goodness, I'm so excited about this recipe! The flavours and ingredients are just awesome!

    ReplyDelete
  11. MMM MMM MM! So delicious looking! Sounds awesome, can I have a big slice right now?

    ReplyDelete
  12. Just found your blog! Oh, my... no leftovers? I've heard some people say that they'll eat one meal of leftovers and then whatever is left of the dish goes in the trash. Around we we eat leftovers until they're gone! This lasagna looks yummy :)

    ReplyDelete
  13. Ah nachos, one of my weaknesses. I always say I'm not going to eat the entire plate and before I know it, it's all gone. I've got to try this. Thanks for the recipe.
    Sam

    ReplyDelete
  14. this is the best lasagne I have ever seen

    ReplyDelete
  15. I love this idea Danielle!! Can I call it fusion food? :)

    Laura

    ReplyDelete
  16. I make something similar, love how you put in the zucchini, never thought of that. Yours looks amazingly good. Wish I had some on my plate right now. Mmmmmmm.

    ReplyDelete
  17. WOW...my husband would be in heaven! What a perfect dish for the Super Bowl or Rose Bowl or a Sunday afternoon watching the GF I, II and III.

    ReplyDelete

I apologize for having to use the word verification but you know how spammers are. All comments with links will be treated as spam. Thank you for visiting. I will do my best to return the visit.
Cheers!