Taco Chicken Casserole

This is a new recipe and I’m still working out the kinks, but I made it this week as part of my meal prep and attempt at yet another diet. It’s keto, Whole 30, and paleo. It’s not bad, but better if you top it with a little hot sauce and cilantro. Its a good casserole that can be portioned out into four and eaten as an easy lunch or dinner.

• 3-4 boneless skinless chicken breasts (I used three this time)
• Roasted Red Pepper Sauce
• Cashew Queso
• Badia Chili-Lime seasoning
• Roasted hatch chiles (I roast a bunch and then freeze them in parchment paper to have on hand)
• Jalapeños
• Cilantro (optional)
• Hot sauce (optional)
• onion powder
• salt and pepper

Step 1: Boil the chicken breasts until cooked and tender
Step 2: Make the roasted red pepper sauce and cashew queso
Step 3: Shred the chicken using a hand mixer, this is literally one of the best life hacks I’ve encountered
Step 4: add the Badia seasoning, onion powder, roasted chiles, salt and pepper, and roasted red pepper sauce (about 1 cup) and mix.
Step 5: add the cashew queso and mix in (about 1 cup)
Step 6: put in an 8×8 casserole dish, top with a few tbsp of the queso cashew and spread it across the top. Add chopped jalapeños to the top.
Step 7: Bake at 375 for about 20-25 minutes.

Serve this with some more cashew cream, hot sauce, chopped cilantro, and roasted red pepper sauce. It’s quick, easy, and compliant.

Roasted Red Pepper Sauce

This is a great go-to sauce that is Whole 30, Keto, and healthy. I use it as a dipping sauce and as a mixer for other meals, like a chicken taco bowl. It sort of acts like sofrito, but without the tomatoes or onions.

• 4 whole red bell peppers
• 1/2 tbsp EVOO
• 3-4 roasted garlic cloves (I make my own and keep them on hand in the freezer)
• onion powder
• smoked paprika
• salt and pepper

Step 1: Roast the peppers on a sheet pan under a low broiler, turning them as the blacken on the sides.

Step 2: Place the peppers in a plastic bag and fold the top over (don’t seal) and let them steam for about 30 minutes. This allows the skin to peel off easier and them to cool so you don’t burn your fingers peeling them.
Step 3: Peel and deseed the peppers and add to a blender with the garlic, EVOO and spices.
Step 4: Blend until creamy and smooth.

So easy, I know! If you want more heat to it, add some jalapeños or hot peppers or hot pepper sauce, you can also add onion to it and puree it with the peppers, but I’m off onions at the moment. I’m using this as a topper to some buffalo chicken patties I made for lunch this week and next week I’m going to mix in with a taco chicken casserole I’m experimenting with now.

Cashew Queso

This became a staple for me when I was dabbling in the Whole 30. It’s vegan and dairy free, and no, it will not replace real cheese, because nothing can, but it is a reasonable facsimile thereof and I don’t mind it.

• 3 cups raw cashews (they need to be raw, when they are roasted the oils are already “out” and they don’t blend as well)
• 3/4 – 1 cup of hot water
• 2 tbsp nutritional yeast
• 4 cloves roasted garlic (about once a month I buy five bulbs of garlic, roast them, portion them, and freeze them)
• onion powder
• smoked paprika
• salt and pepper
• couple shakes of hot sauce

You need a really good blender to make this because if you can’t get the cashews creamy then it will be chunky and weird. I tried it in my Cuisinart food processor and it didn’t work as well as in my blender.

Step 1: boil about 4 cups of water and pour over the cashews, I let mine soak for about an hour. Drain the cashews.

Step 2: add the garlic, cashews and seasoning to the blender. Pour the hot water on top and blend until silky smooth.

You can honestly add anything you want to this. I’ve added a can of Rotel before, drained it and mixed it in with a spoon after it was done. I’ve also added chunks of onion and peppers after it was finished.
I mix this with a taco chicken dip I make, I’ll link it later and it is good as a topper for taco bowls or just to dip some carrots in.