Joe and I are always on the lookout for our next favorite recipe. We try all sorts of things, including Crockpot meals, InstantPot meals, and meals prepared in the microwave.
Our 2-year-old oven broke a couple of weeks ago, so we've been using the Crockpot and microwave more than ever since then.
Yes, I called a repairman, but he didn't called back. I guess I should call someone else tomorrow.
Anyway.
We've become very resourceful where our microwave is concerned. And also?
In the middle of a heat wave, the microwave is a very smart appliance to use because it doesn't heat up our kitchen.
We made this meal in our microwave in a 9x12 pan which fit end to end inside. A 9x13 would not have fit inside, so we were fortunate to have that just so slightly smaller pan which did work. It also has a lid which makes it nice for this recipe which really needs to be covered to cook without burning. (It's called the Deep Covered Baker from The Pampered Chef, if you're in the market.)
Jalapeño Chicken Corn Bake
Equipment
Ingredients
- 1 lb King's Hawaiian Sweet Bread cut into 1-inch cubes
- 2 10-ounce cans Mexicorn drained
- 2-3 jalapeño peppers chopped
- ½ cup red onion chopped
- 1 can Black olives sliced
- 1 17- ounce chicken shredded
- 6 large eggs
- 3 ¼ cup milk
- 2 cloves garlic pressed
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon chili powder
- 24 ounces salsa
- 8 ounces Greek yogurt plain
- 2 limes
Instructions
- Using disposable gloves, cut the jalapeño in half and remove the seeds and membranes (that's the white stuff and ribs inside the pepper). Chop the pepper and discard the gloves before moving on with the recipe.
- Place half of the bread cubes into a deep 9x13 pan that has been sprayed with cooking spray.
- Sprinkle corn, jalapeños, onions, black olives, and shredded chicken evenly over the bread. Top with half of the cheese and the remaining bread.
- Whisk together the eggs, milk, and seasonings. Pour the mixture evenly over the whole pan. Gently press bread down into the pan to ensure it's covered with the mixture. Top with remaining cheese.
- Microwave for 35 minutes or until a knife inserted into the center of the pan comes out mostly clean. (See notes below for oven instructions.)
- Let stand for 10 minutes before serving.
- To serve, top with fresh-squeezed lime juice, salsa, and sour cream.