BOXTY WITH BROCCOLI CHIK'N CHEESE FILLING

BOXTY WITH BROCCOLI CHIK'N CHEESE FILLING image

Yield 4 Servings

Number Of Ingredients 18

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For the Boxtys:
8 ounces cooked potatoes
8 ounces peeled raw potatoes
8 ounces (heaping 1 1/2 cup) white flour
1/4 teaspoon baking powder, sifted
1 to 1 1/2 cups buttermilk (for the right consistency - you want the batter somewhat stiff, but not thick)
salt to taste (the biggest knock on boxty's is that they don't contain enough salt)
Butter for pan frying
For the Filling:
2 tablespoons butter
2 tablespoons white flour
1 cup hot milk
salt to taste
pinch white pepper
1/3 cup grated swiss cheese
1/4 cup grated sharp cheddar cheese
1 bunch broccoli (trimmed to florets)
12 Morningstar Farms® Chik' n Nuggets

Steps:

For the Boxtys: Peel cooked potatoes while still hot, transfer to a bowl and mash immediately. Grate raw potatoes, add to mashed potatoes along with the flour and sifted baking soda. Mix well, and add enough buttermilk to make a stiff batter. Heat pan/griddle to med/med-hi, grease with butter and prepare like pancakes. For the filling: Steam broccoli for 5-7 minutes (firm but steamed through thoroughly). Prepare Chik'n nuggets according to package, cut nuggets in fourths with a sharp knife (about the size of cubed chicken). Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste, add shredded cheeses and stir until blended (sauce should be velvetty). Add broccoli florets, stir to coat, add chik'n nuggets. Remove coated florets and nuggets to a bowl, reserving remaining sauce. To present: Lay cooked boxty on plate, Spoon 1/4 of broccoli/Chik'n Nugget mixture to one half of boxty, fold other half of boxty over mixture. Spoon 1/4 of reserved bechamel sauce over folded boxty, garnish as desired.