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TexMex Casserole
Serves 6

Qty Size Ingredient
2 lbs Prepared Chicken Thighs *
6 slices Apple Smoked Bacon
6 med Jalapeño Peppers
6 6" Yellow Corn Tortillas
4 sprigs Scallion Onions
16 oz Sharp Cheddar Cheese
2 cups Frozen Sweet Corn
cups Whole Milk
½ cup Chicken Broth
4 tbls Crystal Hot Sauce
4 tbls Unsalted Butter
2 tbls Chili Powder
2 tbls AP Flour
2 tsp Kosher Salt
1 tsp Fresh Ground Black Pepper

Cook bacon well (dark golden), but not over done (dark brown), then chop.  The bacon needs to be very crispy because the moisture in the casserole will soften it.  The best way to get this result is to bake the bacon on a wire rack.  That way most of the liquid fat is rendered off.  Leaving it more crispy as well as less greasy.

Chop scallion onions (green & white parts).  Shred cheese.  De-seed, de-vein and dice the jalapeño peppers.  Slice the corn tortillas into 2" x ½" strips.

Mix everything together in a bowl, reserving half the shredded cheese.  Spread the mixture evenly in a 9x12 lasagna dish.  Bake covered at 375º for 1 hour.  Then remove cover, top with remaining cheese and cook 15 minutes more, uncovered.


Can also be used as a filling, burrito style.

* Prepared chicken thighs means already cooked, pulled or chopped into bite size pieces.  It takes about 12 thighs to yield 2 pounds of chicken.  Or four breasts, or one whole chicken.  (see also: Brewmeister Chicken and Brine Turkey for preparing the chicken, I used the Seven Spice Rub on the thighs and grilled them for this recipe.  Smoke chicken is also particularly good.)

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