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Tuesday, January 10, 2012

Spice it up for supper tonight

Mexican Chicken Casserole
3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. ground cumin
1 green pepper, chopped
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 can (15 oz.) no-salt-added black beans, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inch)
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divide
HEAT oven to 375ºF.
COOK and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook 2 min. or until melted. Stir in beans and tomatoes.
SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.    

Mexican Bread Pudding

1-1/4 qt. (5 cups) water
3/4 lb. piloncillo (Mexican brown loaf sugar), coarsely chopped
1 cinnamon stick
4 whole cloves
1 French baguette (1 lb.), cut into 1-inch cubes
1/2 cup (1 stick) butter, melted
1/2 cup raisins
1/2 cup PLANTERS Sliced Almonds, toasted
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Parmesan Cheese


BRING water, piloncillo, cinnamon and cloves to boil in medium saucepan; simmer on medium heat 20 min. or until syrup-like consistency, stirring occasionally. Remove from heat; keep warm.
HEAT oven to 350ºF. Toss bread cubes with butter; spread onto baking sheet. Bake 10 min. Transfer to large bowl. Add raisins and nuts; mix lightly. Strain syrup; discard cinnamon stick and cloves. Add syrup to bread mixture; mix well. Let stand 10 min., stirring frequently. Meanwhile, combine cheeses.
SPOON half the bread mixture into 2-qt. casserole; sprinkle with half the cheese mixture. Repeat layers; cover.
BAKE 25 min. or until cheese is melted and golden brown, uncovering the last 5 min.    

recipe source Kraft

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