Best Pepita Crusted Cheddar Jack Southwest Chicken Mac Recipes

Southwest Mac & Cheese with Optional Chicken image

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 18

8 oz. 1/2 pound or about 1 3/4 cups macaroni or other medium tubular pasta (like pennette or penne)
2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1/4 cup shredded Parmesan cheese
3 tablespoons butter
1/4 cup flour
3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
2 teaspoons chili powder
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika (plus more for sprinkling on top)
2 1/2 cups milk (I like 2% milk best, but whole works too)
1 cup frozen corn kernels
1 4- ounce can mild green chilies
1 15- ounce can black beans (drained and rinsed (or 2 cups cooked black beans))
1/3 cup crushed tortilla chips (about 3/4 cup whole)
1/2 pound boneless (skinless chicken breast, cooked and diced*)
1 pound boneless (skinless chicken breast, cooked and diced*)

Steps:

Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
Preheat the oven to 375 degrees Fahrenheit. Set out six individual, oven-safe ramekins or gratin dishes for individual servings, two 5"x8" baking dishes if you're cooking up one dish with meat and one without, or an 8"x8"/two-quart baking dish if cooking it all in one big batch.
In a medium bowl, toss together the cheddar, monterey jack, and Parmesan cheeses. Set aside.
Over medium heat, melt the butter. Add the flour, salt, dry mustard, chili powder, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
Slowly whisk in the milk. Continuing over medium heat, whisk frequently for about 10 minutes, until the sauce thickens (as the sauce gets thicker, I recommend going from frequent stirs to constant stirs to help avoid burning).
Remove from heat, and stir in 2 cups of the cheese. Continue stirring until cheese is melted, then add the green chilies and corn. Stir until combined. Select your version from the options below to continue.

Pepita Crusted Chicken with Mexican Corn Cakes image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 29

4 boneless, skinless chicken breasts
2 eggs, beaten
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely ground pepitas
1/4 cup panko crumbs
1/2 cup plus 2 tablespoons half-and-half
3 tablespoons butter, melted
1 egg yolk
1/2 cup corn from 1 ear, divided
1/4 cup finely chopped white onion
2 tablespoons freshly chopped cilantro leaves
1 tablespoon minced jalapeno
1/2 cup all-purpose flour
1/3 cup cornmeal
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg white
2 tablespoons extra-virgin olive oil
1 cup diced mango
1 tablespoon finely diced white onion
1 tablespoon freshly chopped cilantro leaves
1 tablespoon sugar
3/4 tablespoon minced jalapeno
1/4 teaspoon salt
1/4 cup chicken broth
3 tablespoons half-and-half
Queso fresco, for serving

Steps:

For chicken:
Preheat oven to 350 degrees F.
Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through.
For corn cakes:
In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned.
For mango sauce:
In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half.
To Serve:
Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.

Mac and Jack Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound macaroni elbows or cavatappi corkscrew shaped hollow pasta
Salt
1 cup frozen corn, defrosted
1 red bell pepper, chopped
1 small red onion, chopped
4 ribs celery, chopped
Black pepper
8-ounce brick Monterey pepper jack cheese, diced
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)
2 tablespoons chopped cilantro leaves or flat-leaf parsley

Steps:

Bring water to a boil, salt it and add pasta.
While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.
Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.