The Kid brought the recipe home from school and it had me at Chili-Cheese. I did have a hard time trying to come up with something to go with it. I settled on a Chili-Lime Chicken recipe that I make (that's super easy and really good - I need to share that recipe, too), and a Cucumber-Jicama Salad. They went well together, and now that I've had it, I think it would go with any sort of Mexican-style food. ORRRRR, add more ingredients to the dish (chorizo anyone?) and use it as a filling for tacos or burritos. Uh-huh, we're gonna make that one happen.
Here's the recipe with my notes:
1/2 C onion, chopped
1 Tbsp butter
1 can (31 ounces) white or yellow hominy, drained
1 can (8 ounces) chopped green chilies, drained
1 C sour cream
1 tsp chili powder
1/8 tsp pepper
1 C shredded cheddar cheese, divided
Saute onion in butter in a large skillet for 5 minutes. Add hominy, green chilies, sour cream, chili powder, and pepper. Add 1/2 cup cheese.
Pour into a lightly greased baking dish.
Bake at 400 for 20 minutes.
Sprinkle remaining cheese on top and bake another 5 minutes, or until cheese melts.
As I mentioned, I made Chili-Lime Chicken Thighs to go with.
And a Cucumber-Jicama salad.
Basically just lime juice and honey with a sprinkle of chipotle chili powder for fun.
And here's everybody on my plate:
Give everything an extra squeeze of lime juice at the table.
And some avocado never hurt anything either.
Gotta have cilantro.
Really good dinner.
And a fun new side dish to add to your back pocket.
If you're a hominy fan, or even if you're a newbie, these recipes are really, really good and always earn me bonus points from The Dad:
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