Mexican Kale Bake
A flavorful and nutritious Mexican-inspired bake made with crispy kale, tender chicken, and a hint of spice.
Ingredients
- ●1 pound boneless, skinless chicken breastcut into 1-inch pieces
- ●2 cups, stems removed and discarded, leaves chopped kalecurly-leaf or lacinato kale work well
- ●1 tablespoon mexican seasoningstore-bought or homemade blend
- ●1 cup, shredded (Monterey Jack or Cheddar work well) bakedivided
- ●1 cup, crushed crispy tortilla stripsor 1/2 cup of crispy fried onions
- ●2, sliced glazed jalapeñosoptional for some heat
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, toss the chopped kale with 1 tablespoon of olive oil, salt, and pepper until the leaves are evenly coated.
- 3
Spread the kale mixture onto a baking sheet and roast in the oven for 5-7 minutes, or until crispy and slightly browned.
- 4
In a separate bowl, whisk together the Mexican seasoning, 1/2 cup of the shredded bake, and 1/4 cup of water until smooth.
- 5
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- 6
Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- 7
Transfer the chicken to a plate and cover with foil to keep warm.
- 8
In the same skillet, add the crushed crispy tortilla strips and cook, stirring frequently, until crispy and golden brown.
- 9
Add the sliced glazed jalapeños to the skillet and cook for an additional minute.
- 10
To assemble the bake, spread half of the roasted kale mixture into the bottom of a 9x13 inch baking dish.
- 11
Top with the cooked chicken, then sprinkle with the remaining shredded bake.
- 12
Top with the crispy tortilla strip mixture and bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
- 13
Serve hot and enjoy!