 | | Directions |
- Preheat oven to 375° F.
- Heat olive oil and butter in skillet.
- Add chicken.
- Sprinkle with cumin and cayenne pepper.
- Sauté until lightly browned but not fully cooked, 3-4 minutes.
- Remove chicken from skillet and set aside.
- In the same skillet, add diced tomatoes and black beans.
- Heat thru 1-2 minutes.
- Put bean mixture in the bottom of a baking dish.
- Top with chicken.
- In a small saucepan, heat milk or cream with garlic until almost boiling.
- Remove from heat and stir in cheese until smooth.
- Whip egg whites until soft peaks form.
- Fold cheese mixture into the egg whites.
- Spoon over chicken.
- Sprinkle with paprika.
- Bake until golden brown and puffed. (20-25 minutes)
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Prep Time: 10 minutes
Cook Time: 25 minutes
Container: 1 1/2 quart baking dish, large skillet
Servings: 6
|  | | Ingredients | | - | | 1 pound boneless chicken breasts, cut into bite size pieces |
| - | | 3/4 teaspoon cumin |
| - | | 1/4 teaspoon cayenne, or to taste |
| - | | 1 tablespoon butter |
| - | | 1 tablespoon olive oil |
| - | | 1 can (15 oz.) diced tomatoes, drained or 2 medium tomatoes, chopped |
| - | | 1 can (15 oz.) black beans, rinsed, drained |
| - | | 1/3 cup milk |
| - | | 1 clove garlic, minced |
| - | | 1/3 cup chipotle muenster cheese, shredded - or plain muenster |
| - | | 1/3 cup shredded swiss cheese |
| - | | 2 egg whites |
| - | | paprika |
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