Jalapeno and Chicken Bake
We were looking for a lighter dinner, something lower calorie but packed with flavor, so we created a slight variation of our Jalapeno Frittata recipe and came away with this. Delicious! Don't forget the hot sauce.
Ingredients
- 20 ounces red potatoes, baked
- 4 jalapeno peppers, chopped
- 4 ounces baby spinach, coarsely chopped
- 16 ounces grilled chicken, chopped
- 4 large eggs, beaten
- 2 ounces cheddar cheese, shredded
- 2 tablespoons chili powder
- Your favorite hot sauce
- Light oil spray
Cooking Directions
- To an 8x10 lightly oiled baking dish, add the baked potatoes and mash them down to fill the dish.
- Sprinkle with 1 tablespoon chili powder.
- Heat a sauté pan to medium heat and spray with oil. Add spinach and cook about 8 minutes, or until the spinach is reduced.
- Add garlic and jalapeno peppers. Cook about 1 minute, then mix to combine. Allow to cool.
- Add jalapeno-spinach mixture over the potatoes.
- Spread chopped grilled chicken over the top.
- Pour beaten eggs over the baking dish, then top with cheese.
- Sprinkle remaining chili powder over the top.
- Preheat oven to 350 degrees. Bake the dish 25-30 minutes.
- Serve with your favorite hot sauce over the top!
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