Many of my recipes are adaptations of ones I have been given, or based on meals that have been served to me over the years.
Tonight I made Chilli Chicken with Corn Chips for dinner. This recipe was given to me many years ago. It was one of those recipes that did not rely on specific quantities and mine has evolved over the years.
My quantities are for 2 of us with leftovers for lunches. It could easily serve 4 adults.
Chill Chicken with Corn Chips
Make a fairly stiff white sauce using plain flour, butter and skim milk. Season with black pepper.
Add shredded cooked chicken (I use 1 chicken breast fillet, steamed)
Add sliced mushrooms – I use about 250g because we have an abundance of mushrooms.
Place mixture in a shallow casserole dish.
Dice 1/2 onion and lightly fry. Make tomato sauce by adding 400g tin of diced tomatoes, 1 tablespoon of tomato paste, fresh chilli or chilli paste (as much as you like to taste) and a splash of white wine (optional). Simmer until reduced a little.
Pour tomato mixture over the chicken. Top with a layer of corn chips and grated cheese. Cook in the oven or under the grill until heated through and crisp on top.
Serve with rice and vegetables. I usually have broccoli and carrots.
I usually have nachos the following night to use the rest of the corn chips. If you want to be organised you can make a double quantity of the tomato mixture and use the extra instead of salsa on the nachos.
Layer the corn chips on a baking tray, spoon refried beans, salsa and grated cheese over the chips. Repeat in layers until all of the chips are used. Cook in the oven until hot and crisp.
I plan to make an Anzac cake tomorrow night to maximise the use of the oven.