Bunny has been begging me to make this Mexican Lasagna for awhile now.
She loves anything baked with tons of cheese.
Okay who doesn’t?
Add to that some sour cream.
I might see a little food dance at dinner.
With some leftover chicken in the fridge I whipped up two versions.
One vegetarian with black beans, peppers and onions (also tons of cheese) for Bunny.
And the other with chicken, black beans, peppers and onion, and cheese of course, for the carnivores.
It makes my heart sing, that I have raised foodies.
Who lend input on what arrives to the table each night.
And, that they love good food.
Well, that does get a little annoying when your child asks “what kind of cheese is this”
“It’s parmesan, why?”
“It’s not very good, it doesn’t taste like the parmesan you usually buy”.
“Well it’s domestic parmesan honey, they don’t have the really good aged Parmigiano Reggiano at our local grocery store”.
“oh” he says as he abandons his plate of fruit and cheese.
At this point I am proud that he can decipher the subtle differences in cheese.
- 1 27oz package of soft corn tortillas
- 1 1/2 jars 16oz salsa (I like pace picante)
- 1 cup sour cream
- 3 cups cooked chicken
- 1 16oz can black beans, rinsed and drained
- 2 packages shredded mexican cheese
- 2 tbs olive oil
- 1 red bell pepper, sliced
- 1 poblano or green bell pepper, sliced
- 1 sweet onion
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1 cup fresh cilantro
- 1 serrano chile, sliced very thin (optional)