I was amazed at the composure of the eight 4-H contestants as they worked to prepare and present their recipes to the three judges. From the efficiency and organization displayed by each youth, it was obvious there must have been a lot of practice in the kitchen to prepare for this event. Congratulations to the contest participants for a job well done!
I'm sharing the winning recipe of the main dish category prepared by Ashton Yarbrough from Benton County.
Chicken Chili Lasagna
Ingredients:
2 packages (3oz) cream cheese,softened
1 medium onion,chopped
8 green onions,chopped
2 cups shredded Mexican-cheese blend,divided
2 garlic cloves,minced
3/4 teaspoon ground cumin,divided
1/2 teaspoon minced fresh cilantro or parsley
3 cups shredded chicken
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 can (4oz) chopped green chilies,drained
1/8 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
12 flour tortillas (6inch),halved
Directions:
In a mixing bowl, combine cream cheese,onions,1 1/2 cups Mexican cheese blend, garlic,1/4 tsp. cumin, and cilantro. Stir in chicken;set aside. In a saucepan,melt butter. Stir in flour until smooth. Gradually add chicken broth. Remove from the heat. Stir in Monterey Jack cheese,sour cream,chilies,thyme,salt,pepper, and remaining cumin. Spread 1/2 cup of the cheese sauce in a greased 13x9x2 in. baking dish. Top with six tortilla halves,a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla,chicken and cheese sauce layers twice. Top with remaining tortillas,cheese sauce and Mexican cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
Yield: 12 servings
No comments:
Post a Comment