If you had to choose one type of cuisine to eat for the rest of your life, what would it be?
Yes, I know that situation would never present itself… but humor me.
Without hesitation, my choice would be Mexican fare, with Italian ringing in at a close second. Both cuisines feature flavorful, hearty, comforting, and – most importantly – cheesy dishes.
The two deciding factors that clinched the deal for my choice of Mexican food are:
- the heat/spices (jalapenos, habaneros, cumin, ancho & chipotle chili powder, coriander, etc.)
- the avocados
I could eat avocados every day; and I cannot get enough of those spices listed up there.
So yeah, for me it’s Mexican.
When I asked John the same question, he was on the fence between Mexican & Italian. If you find yourself hovering between those two cuisines as well, then this meal is for you.
Chicken Parm. Enchiladas. Chicken Parma-Chiladas. <–That right there is courtesy of the hubs. Cute, no?
What we’ve got here is a basic Italian chicken parm preparation, but with Mexican flavors. The chicken is seasoned with cumin, coriander, and cayenne; enchilada sauce stands in for the typical marinara sauce; and jalapeno cheddar is subbed in for mozzarella.
Oh, and I kept some of the tradition alive by sprinkling on a bit of Parmesan. Don’t worry – the salty Italian cheese pairs perfectly well with the spicy Mexican jalapeno cheese.
Then there’s the guacamole garlic bread. What’s chicken parm without garlic bread, right?! Well this one’s slathered with freshly made guac… and what could go better with a Mexican entree? [the correct answer is: nothing].
Everyone has their own preference when it comes to guacamole, but for us it’s gotta have lime juice, red onion, cilantro, garlic powder, and salt & pepper.
Heed this as a warning, tortilla chips… guacamole is pretty fantastic spread onto crisp garlic bread.
A delicious marriage between chicken parmesan and enchiladas, these Chicken Parma-Chiladas (sorry, had to sneak it in one more time) are a great way to appease both Italian and Mexican food fans alike.
Enchilada Chicken Parmesan
Printer-Friendly Recipe
yield: 4 servings
Ingredients:
- 4 boneless skinless chicken breast halves, (about 1/2-inch thick), preferably organic free range
- Kosher salt and freshly ground black pepper, to taste
- 1 cup whole wheat pastry flour
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cayenne pepper
- 2 large eggs, preferably organic
- 2 cups whole wheat panko breadcrumbs
- 1 1/2 cups red enchilada sauce, divided (I used homemade)
- 1 Tbsp extra virgin olive oil
- 1 cup freshly grated 50% reduced fat jalapeno cheddar cheese (such as Cabot)
- 1/4 cup freshly grated Parmesan cheese
- chopped fresh cilantro, optional
- chipotle hot sauce, optional, but really really good
Directions:
- Preheat oven to 450°F.
- Pat chicken breast halves dry and season to taste – on both sides – with salt and pepper.
- On a large plate, combine the flour, cumin, coriander, and cayenne; whisk to combine.
- On another large plate, whisk the eggs.
- On a third large plate, lay out the breadcrumbs in an even layer.
- Spread 1/2 cup enchilada sauce into the bottom of a baking dish large enough to comfortably fit all four chicken breasts.
- Lightly dredge one chicken breast half in the flour mixture; tap off excess.
- Drag the chicken breast half through the eggs, letting any excess drip off.
- Finally, coat the chicken breast half on both sides with the panko breadcrumbs, pressing to adhere. Set aside on a clean plate.
- Repeat steps 7-9 with the remaining chicken breast halves.
- Heat olive oil in a large non-stick skillet set over medium-high heat. Place chicken breast halves into the hot skillet and cook, turning once, until golden brown on both sides, about 6 minutes total.
- Spoon the remaining 1 cup enchilada sauce evenly over the chicken breast halves. Top with both cheeses and bake for 15 minutes, or until the cheese is bubbly and the chicken is cooked through.
- Serve topped with cilantro and/or chipotle hot sauce, if desired.
Guacamole Garlic Bread
yield: 4 servings
Ingredients:
- 1 small loaf Italian bread (or baguette), about 8 oz
- 1 large garlic clove, cut in half
- 1 large ripe avocado, peeled & pitted
- 1/2 lime, juiced
- 2 Tbsp minced red onion
- 2 Tbsp chopped fresh cilantro, optional
- 1/4 tsp garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1 Tbsp extra virgin olive oil
Directions:
- Preheat oven to 450°F.
- Cut bread in half as if you were making a giant sandwich.
- In a small bowl, coarsely mash together the avocado, lime juice, red onion, cilantro (if using), garlic powder, and salt & pepper to taste.
- Place both halves of the loaf, crust side down, on a baking sheet. Drizzle evenly with olive oil. Toast in oven for 5 minutes, or until golden brown and crisp. Rub the cut side of the garlic over both toasted halves.
- Spread the guacamole over the tops of the bread. Cut into pieces and serve.
