Verde Tortilla Bake with Chicken
A Bowl Big Enough to Hold the Flavors of Mexico
Imagine some of Mexico’s most exotic flavors gathered in a single bowl. Starring one of their most famous peppers-the poblano. With fire-roasted corn served over braised dark meat chicken and black beans & rice, the poblano releases an explosion of delightful flavors, not too hot, just spicy enough. And then we top it with two varieties of Mexico’s most famous cheeses and a verde sauce made from roasted tomatillos and yes, even more poblanos. It’s a bowl that couldn’t be more flavorful-unless we got an even bigger bowl!
INGREDIENTS: BEANS & RICE: BLACK BEANS, WATER, WHITE RICE, COTIJA CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURE, VEGETARIAN ENZYME). VERDE SAUCE: WATER, GREEN BELL PEPPER PUREE, ONION, GREEN BELL PEPPER, ROASTED TOMATILLO PUREE, EXPELLER PRESSED CANOLA OIL, GARLIC, GREEN POBLANO PUREE, NATIVE CORN STARCH, SEA SALT, SPICE, JALAPENO CHILE POWDER, LIME JUICE CONCENTRATE, GROUND BLACK PEPPER. VEGETABLES & CHICKEN: BONELESS DARK MEAT CHICKEN, FIRE ROASTED CORN, GREEN BELL PEPPER, POBLANO PEPPER, WATER, NATIVE RICE STARCH, EXPELLER PRESSED CANOLA OIL, GARLIC, CAYENNE PEPPER. GARNISH: OAXACA CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, VEGETARIAN ENZYMES). NIXTAMAL CORN TORTILLAS: YELLOW CORN, WATER, TRADITIONAL LIMEWATER.