15
1
jalapeño pepper, halved and seeded
2
sprigs cilantro
1
cup (250 ml) water
½ lime
1. Assemble the Cuisinart
®
Stack5 with the
baking pan.
2. Prepare the chicken by seasoning with
the chili powder, cumin and salt. Put into
the baking pan with one onion, cut into
quarters, 2 crushed garlic cloves, a halved
and seeded jalapeño, the cilantro sprigs
and cup of water. Cover and select 400°F
(200°C).
3. When the liquid comes to a boil, about
7 to 8 minutes, reduce the heat to 200°F
(95°C). Continue to cook until chicken is
tender, about 50 minutes.
4. Remove chicken and shred with fork or
fingers, once cool enough to handle.
Squeeze with lime. Taste and adjust
seasoning according to preference.
Nutritional information per serving (based on 10 servings):
Calories 145 (29% from fat) • carb. 2g
pro. 23g • fat 5g • sat. fat 1g • chol. 94mg
sod. 372mg •calc. • 22mg • fiber 1g
Chicken Enchilada
Casserole
Cheesy and Latin-inspired
comfort food at its finest.
Makes about 15 servings
1
teaspoon (5 ml) vegetable oil
½
onion, finely chopped
1
jalapeño, seeded and finely
chopped
1
garlic clove, finely chopped
1
can (4 ounces [113 g]) diced
green chiles
1
can (15.5 ounces [439 g]) black
beans, drained
½
teaspoon (2.5 ml) kosher salt
1
jar enchilada sauce
1
package corn tortillas
1
recipe Latin Shredded Chicken or
3-pound (1.36 kg) roasted chicken,
meat removed and shredded
2
cups (500 ml) shredded Monterey
Jack cheese
1. Assemble the Cuisinart
®
Stack5 with the
baking pan and select 350°F (180°C). Add
the oil to the pan.
2. Once the oil is hot, add the onion, jalapeño
and garlic. Stir over the heat until the
vegetables are soft and fragrant, about 7
to 8 minutes. Add the green chiles, drained
black beans and salt into the baking pan
and stir over heat until mixture comes to
a simmer. Continue to simmer for about
10 minutes to develop flavour. Remove
and reserve. Clean the baking pan.
3. Assemble the casserole. Add ½ cup
(125 ml) of the enchilada sauce to the
pan. Layer with corn tortillas. Add ½ of the
shredded chicken, then ½ of the beans and
then
¹
/
³
of the cheese. Repeat. Finish with a
layer of tortillas and then finally the cheese.
Cover and select 300°F (150°C). Bake for
30 minutes until hot and the cheese is
completely melted.
Nutritional information per serving (based on 15 servings):
Calories 307 (30% from fat) • carb. 29g
pro. 23g • fat 10g • sat. fat 4g • chol. 79mg
sod. 937mg • calc. 161mg • fiber 4g
Grilled Chicken with
Spring Vegetables
Light and zesty – ideal for lunch or dinner!
Makes 2 to 4 servings
2
boneless, skinless chicken breasts
(about 1½ pounds [680 g] total)
½
cup plus 1 tablespoon (15 ml) extra
virgin olive oil, divided
¼
cup (60 ml) fresh lemon juice
1
tablespoon (15 ml) kosher salt,
plus additional for light seasoning
½
teaspoon (2.5 ml) paprika
3
sprigs fresh thyme
2
medium leeks, trimmed and washed
well, dark green parts discarded,
cut the root end close so that it is
still attached and then cut into thin
wedges
1
pound (454 g) asparagus, hard ends
trimmed
1. Put the chicken in a non-reactive mixing
bowl or container. Stir together ½ cup
(125 ml) of olive oil, the lemon juice, salt,
