Type what you have

Ingredients

• ✓ mozzarella cheese
• kohlrabi
• red potato
• garlic scape

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Bring a small pot of lightly salted water to a boil. Add kohlrabi; cook until soft, about 15 minutes. Drain.
3. 3 Microwave potatoes until soft, about 10 minutes.
4. 4 Beat kohlrabi, potatoes, and garlic scapes together in a bowl with an electric mixer until smooth; transfer to a 1-quart casserole dish. Top with cheese.
5. 5 Bake in the preheated oven until cheese begins to brown, about 30 minutes.

By Exarkahn

Ingredients

• ✓ mozzarella cheese
• hash brown potato
• sour cream
• cream of chicken soup
• butter
• onion
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish.
3. 3 Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.

By Julie Busack Leslie

Ingredients

• ✓ mozzarella cheese
• tomato
• basil
• olive oil
• sea salt

Instructions

1. 1 Alternate and overlap tomato slices, mozzarella cheese slices, and basil leaves on a large platter. Drizzle with olive oil. Season with sea salt and pepper.

By Jackie

Ingredients

• ✓ mozzarella cheese
• tomato
• red onion
• olive oil
• balsamic vinegar
• basil
• salt
• pepper

Instructions

1. 1 In a large bowl, combine the tomatoes, cheese, onion, oil, vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter.

By katquilter

Ingredients

• ✓ mozzarella cheese
• pie crust
• tomato
• salt
• garlic
• basil
• cheddar cheese
• mayonnaise

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan; prick the bottom and sides with a fork.
2. 2 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Remove from the oven and cool completely; reduce the oven temperature to 350 degrees F (175 degrees C).
3. 3 While the crust is cooling, place tomato slices in a single layer in a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel.
4. 4 Arrange 1/2 of the tomatoes in a layer over the bottom of the cooled crust, overlapping the slices. Sprinkle with 1/2 each of the garlic, basil, Cheddar, and mozzarella. Repeat layers once more, then spread mayonnaise over the top.
5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

By Elizabeth

Ingredients

• ✓ mozzarella cheese
• zucchini
• egg
• all-purpose flour
• parmesan cheese
• onion
• salt
• vegetable oil

Instructions

1. 1 Place grated zucchini in a clean kitchen towel or paper towels and squeeze it tightly with your hands to remove excess water.
2. 2 Place drained zucchini in a medium bowl; add eggs, flour, Parmesan cheese, mozzarella cheese, onion, and salt and stir until well combined.
3. 3 Heat oil in a skillet over medium-high heat.
4. 4 Scoop tablespoonfuls of zucchini mixture into hot oil and fry, working in batches, until crisp and golden brown, about 2 minutes per side.

By Sherlie A. Magaret

Ingredients

• ✓ mozzarella cheese
• nonstick spray
• potato
• onion
• margarine
• parmesan cheese
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
2. 2 Cut 2 lengths of heavy-duty aluminum foil approximately 18 inches square, placing one on top of the other for strength. Spray the top one with nonstick spray.
3. 3 Spread potatoes on the prepared foil leaving plenty of room to fold up later. Scatter onion over potatoes, then slice margarine over potatoes. Layer Parmesan, mozzarella, and Cheddar cheeses over potatoes. Season with salt and pepper. Bring opposite edges of the foil together and seal.
4. 4 Place the packet directly onto the campfire and cook until potatoes are soft, about 35 minutes.

By Michelle Bomgaars

Ingredients

• ✓ mozzarella cheese
• active dry yeast
• water
• bread flour
• sugar
• salt
• olive oil
• butter
• margarine
• garlic powder
• parmesan cheese

Instructions

1. 1 Sprinkle yeast over water in a bowl; let stand until dissolved, 5 to 10 minutes.
2. 2 Stir flour, sugar, and salt together in a large bowl. Add yeast mixture and oil; beat with a sturdy spoon until dough begins to pull away from sides of the bowl. Cover bowl; set aside in a warm place until doubled in volume, about 35 minutes.
3. 3 Turn dough out onto a floured surface; knead briefly. Roll dough to 1/4- to 1/2-inch thickness or to the size of a baking sheet.
4. 4 Grease a baking sheet; place dough on the prepared baking sheet. Spread butter evenly over top; sprinkle with garlic powder, followed by Parmesan cheese, then mozzarella cheese. Rest while oven preheats.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until golden brown and cheese is bubbly, about 20 minutes. Serve warm.

By Gina Izzy Shores

Ingredients

• ✓ mozzarella cheese
• olive oil
• onion
• garlic
• italian seasoning
• chickpea
• marinara sauce
• salt
• black pepper
• ripe olive
• oregano

Instructions

1. 1 Heat oil in large skilled over medium-high heat. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and Italian seasoning. Cook for 1 minute more.
2. 2 Drain 1 of the cans of chickpeas, leave liquid in the 2nd. Add all chickpeas, liquid from 1 can, and marinara sauce to skillet; season with salt and pepper. Reduce heat to medium-low and simmer for 8 minutes.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat.
4. 4 Transfer chickpea mixture to an oven proof skillet. Sprinkle mozzarella cheese and olives over the top.
5. 5 Place skillet in the oven and broil until cheese has melted and begins to brown, about 5 minutes. Garnish with chopped oregano and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ mozzarella cheese
• tomato
• olive oil
• basil
• oregano
• garlic
• salt
• black pepper
• bread crumb
• parmesan cheese
• balsamic vinegar

Instructions

1. 1 Place an oven rack 6 inches from the top of the oven, preheat the broiler, and and arrange tomato slices on a foil-lined baking sheet.
2. 2 Combine olive oil, basil, oregano, garlic, salt, and pepper in a bowl and brush onto the tops of the tomatoes.
3. 3 Combine bread crumbs, mozzarella cheese, and Parmesan cheese in a small bowl and sprinkle the mixture over the tomatoes.
4. 4 Place under the broiler until topping starts to brown, 3 to 4 minutes, checking frequently to avoid burning.
5. 5 Transfer tomatoes to a plate, drizzle with balsamic vinegar, and serve.

By lutzflcat

Ingredients

• ✓ mozzarella cheese
• vegetable oil
• red wine vinegar
• garlic
• basil
• red pepper flakes
• salt
• macaroni
• parmesan cheese
• broccoli
• pepperoni sausage
• cherry tomato

Instructions

1. 1 Cook pasta in a pot of boiling salted water until al dente. Drain.
2. 2 In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
3. 3 Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

By It's A New Day

Ingredients

• ✓ mozzarella cheese
• zucchini
• biscuit baking mix
• egg
• butter
• parmesan cheese
• cheddar cheese
• onion
• parsley
• garlic
• oregano
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 C).
2. 2 Toss zucchini with baking mix in a large bowl until well coated. Add beaten eggs, melted butter, Parmesan, and mozzarella cheese; combine until well blended using a large spoon or your hands. Add onion, parsley, garlic, oregano, salt, and black pepper; mix well. Transfer mixture to a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean and top is golden brown, 30 minutes. Serve warm or at room temperature.

By MAMASARA

Ingredients

• ✓ mozzarella cheese
• olive oil
• eggplant
• zucchini
• onion
• green bell pepper
• cherry tomato
• kalamata olive
• garlic
• burgundy wine
• basil
• thyme
• oregano
• salt
• black pepper
• polenta

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
3. 3 Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
4. 4 Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

By emzily23

Ingredients

• ✓ mozzarella cheese
• ground beef
• tortilla chip
• cheddar cheese
• mixed salad greens
• italian dressing

Instructions

1. 1 In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.
2. 2 In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly coated, and serve.

By Blayne

Ingredients

• ✓ mozzarella cheese
• corn tortilla
• black olive
• avocado
• hot pepper sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. Cook for 1 minute, then flip the tortilla over.
3. 3 Sprinkle a little more than 1/4 cup cheese on top of tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich; cover with a lid. Cook for 1 minute, then flip the quesadilla. Cook until cheese has melted on the inside; transfer quesadilla to a plate. Repeat with remaining ingredients.
4. 4 Cut the quesadillas into triangles and serve.

By Cody

Ingredients

• ✓ mozzarella cheese
• turkey sausage
• tortilla chip
• pepperoni
• banana pepper
• pizza sauce

Instructions

1. 1 Preheat your oven's broiler.
2. 2 Crumble the sausage into a large skillet over medium heat. Cook and stir until no longer pink; drain.
3. 3 Arrange the tortilla chips on a baking sheet. Top with sausage, pepperoni, mozzarella cheese, and banana peppers. Place nachos under the preheated broiler until the cheese is melted, 5 to 8 minutes. Serve with pizza sauce for dipping.

By reneeg

Ingredients

• ✓ mozzarella cheese
• cooking spray
• fajita seasoning mix
• chicken breast
• bell pepper
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Pour fajita seasoning into a shallow bowl. Rinse chicken, blot dry with paper towels, and dredge in seasoning. Place in the prepared baking dish and pour frozen vegetables over top.
3. 3 Bake in the preheated oven for 45 minutes. Remove from the oven and sprinkle with mozzarella cheese. Return to the oven and bake until cheese is bubbly and starting to brown, and chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By smlchng70

Ingredients

• ✓ mozzarella cheese
• cooking spray
• butter
• buttermilk biscuit dough
• cheddar cheese
• jalapeno pepper
• parsley flakes

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
2. 2 Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
3. 3 Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
4. 4 Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
5. 5 Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

By bfr610

Ingredients

• ✓ mozzarella cheese
• spaghetti
• green bell pepper
• water
• chicken bouillon
• garlic
• butter
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
4. 4 Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
5. 5 Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
6. 6 Bake in the preheated oven until cheese is melted, about 20 minutes.

By ENJERUDD

Ingredients

• ✓ mozzarella cheese
• vegetable oil
• corn tortilla
• chicken thigh
• onion
• green chile
• green chile enchilada sauce
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add 1 tortilla; press and swirl in skillet until softened, 2 to 3 seconds per side, then transfer to a plate. Add 1 dry tortilla on top softened tortilla. Press and swirl another tortilla in oil to soften; stack on dry tortilla. Add 1 dry tortilla on top softened tortilla. Repeat process until all tortillas used.
3. 3 Add chicken and onion to the same skillet; cook and stir until chicken is ⅔ done, about 10 minutes, adding more oil if needed. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
4. 4 Add 1 layer tortillas to a 9x13-inch baking dish to cover bottom; top with some chicken mixture, some enchilada sauce, some Monterey Jack cheese, and some mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
5. 5 Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

By CGUEST29

Ingredients

• ✓ mozzarella cheese
• ground beef
• green onion
• jalapeno pepper
• water
• taco seasoning mix
• yogurt
• cream of chicken soup
• corn tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
3. 3 In a medium bowl, mix together yogurt, condensed soup, and cheese.
4. 4 Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
5. 5 Bake in preheated oven for 20 to 30 minutes.

By Vanessa Robbins

Ingredients

• ✓ mozzarella cheese
• cooking spray
• yellow squash
• onion
• vegetarian refried bean
• whole wheat tortilla
• black bean
• cottage cheese
• cheddar cheese
• salsa

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch square baking dish with cooking spray.
2. 2 Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.
3. 3 Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.
4. 4 Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.

By carpenters710

Ingredients

• ✓ mozzarella cheese
• water
• chicken breast
• onion
• garlic
• chicken bouillon granules
• poblano chili
• sour cream
• olive oil
• corn tortilla

Instructions

1. 1 Combine water, chicken, onion, garlic, and bouillon in a saucepan over medium heat. Bring to a boil, then reduce the heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate to cool. Reserve 1 cup broth and discard the rest.
2. 2 Roast poblano chiles over an open flame (or underneath a broiler) until the skin has blackened on all sides. Place chiles into a plastic bag (or bowl covered with plastic wrap), and let cool, about 30 minutes. Peel blackened skin off cooled peppers, and remove seeds and membranes.
3. 3 Transfer poblano flesh to a blender; add 1 cup reserved chicken broth and sour cream. Purée until smooth.
4. 4 Heat oil in a skillet over medium heat. Fry tortillas, one at a time, until softened and beginning to crisp, 10 to 15 seconds. Stack fried tortillas on a plate.
5. 5 Pour puréed poblano mixture into the skillet and simmer for 10 minutes.
6. 6 While the sauce is cooking, slice cooled chicken into 1/4-inch strips.
7. 7 Using tongs, dip one tortilla into hot sauce in the skillet, coating both sides, then place onto a work surface. Arrange some chicken in the center, then tightly roll tortilla around filling. Place enchilada, seam-side down, into a serving dish. Repeat to make remaining enchiladas.
8. 8 Spoon remaining sauce over enchiladas, then sprinkle with mozzarella.

By Olga Gonzalez

Ingredients

• ✓ mozzarella cheese
• poblano chile pepper
• ground beef
• tomato
• onion
• garlic
• salt
• pepper
• egg
• all-purpose flour
• corn oil

Instructions

1. 1 Gather all ingredients.
2. 2 Roast whole peppers over an open flame on a gas stovetop burner, turning frequently, until skins are evenly black and blistered. Transfer peppers to a resealable plastic bag. Seal the bag and let peppers sweat for a while; this will allow the skins to peel off easily.
3. 3 While the peppers are sweating, cook ground beef in a skillet over medium-high heat evenly browned and crumbly, 5 to 7 minutes. Add tomatoes, onion, and garlic; cook for a few more minutes. Season with salt and pepper.
4. 4 Wear food-safe gloves if desired and remove peppers from the bag. Peel off and discard burnt skins. Run peppers under cool running water to rinse away any burnt pieces, then blot dry with a paper towel. Make a small vertical slit in the side of each pepper. Remove the seeds and veins through the slits.
5. 5 Stuff each pepper halfway with beef mixture, then fill the rest of the way with shredded mozzarella. Close the slits and secure with toothpicks.
6. 6 Beat egg whites in a large glass or metal bowl until thick and fluffy. Beat in egg yolks until blended in, about 1 minute. Place flour in a shallow bowl.
7. 7 Heat 1/4 inch of oil in a large, heavy skillet over medium-high heat. Coat stuffed peppers with a light dusting of flour, then dip into eggs until fully covered. Carefully place peppers into hot oil and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

By Adriana

Ingredients

• ✓ mozzarella cheese
• vegetable oil
• flour tortilla
• refried bean
• ground beef
• taco sauce
• red enchilada sauce
• mexican cheese blend
• tomato
• black olive
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a deep skillet over high heat: cook each tortilla in skillet, turning frequently, until golden brown, 2 to 3 minutes per side. Drain on paper towels.
3. 3 Place 4 tortillas on a baking sheet. Spread 3 tablespoons of refried beans evenly on top: add 2 to 3 tablespoons ground beef. Top with remaining 4 tortillas.
4. 4 Mix taco sauce and enchilada sauce together in a small bowl: spoon 2 tablespoons on top of the tortillas evenly. Sprinkle ¼ cup of each type of cheese evenly on top.
5. 5 Bake in the preheated oven until the cheese is melted, 3 to 4 minutes. Top with diced tomatoes, black olives, and green onions. Cut into quarters: serve immediately.

By Annie Campbell

Ingredients

• ✓ mozzarella cheese
• olive oil
• mushroom
• onion
• black bean
• cilantro
• salt
• black pepper
• whole wheat tortilla
• lime juice
• salsa

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat; sauté mushrooms and onion in hot oil until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; continue sautéing until mushrooms and onions are browned, 2 to 3 minutes more. Remove from heat.
2. 2 Place 1 tortilla in a clean, dry skillet. Spread 1/2 of the mushroom mixture onto 1/2 of tortilla. Sprinkle with mozzarella cheese and lime juice; fold tortilla over filling. Cook over medium heat until quesadilla is browned and crispy, about 2 minutes per side. Transfer quesadilla to a cutting board. Repeat this step with second tortilla.
3. 3 Cut quesadillas into wedges and serve with salsa.

By Stefanie

Ingredients

• ✓ mozzarella cheese
• chicken
• broth
• black bean
• corn
• red enchilada sauce
• tomato
• green chile
• cream cheese
• onion
• tortilla chip
• green onion

Instructions

1. 1 Drain canned chicken and save 1 cup broth.
2. 2 Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

By Gary Michael Hess

Ingredients

• ✓ mozzarella cheese
• tomatillo
• green onion
• jalapeno pepper
• garlic
• cilantro
• chicken stock
• lime
• salt
• corn tortilla
• chicken
• queso fresco

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
3. 3 Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
4. 4 Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
5. 5 Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
6. 6 Bake in the preheated oven until bubbling, about 25 minutes.

By Ann Shriner Thomas

Ingredients

• ✓ mozzarella cheese
• all-purpose flour
• egg
• panko bread crumb
• parmesan cheese
• chicken breast
• salt
• black pepper
• vegetable oil
• cherry tomato
• shallot
• taco seasoning
• ricotta cheese
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
2. 2 Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
3. 3 Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
4. 4 Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
5. 5 Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
6. 6 Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By jonjonmarante

Ingredients

• ✓ mozzarella cheese
• butter
• chicken breast
• poblano pepper
• jalapeno pepper
• garlic
• lime
• all-purpose flour
• half-and-half
• cilantro
• mushroom
• sour cream
• corn tortilla

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet.
3. 3 Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes. Preheat oven to 350 degrees F (175 degrees C).
4. 4 Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
5. 5 Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas.
6. 6 Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
7. 7 Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

By TYGERCOOKS