Eggplant casserole is a delicious and hearty dish that is popular in many cultures. It is a versatile dish that can be made in many different ways, and one variation that is gaining popularity is the Mexican eggplant casserole. This flavorful and satisfying dish incorporates traditional Mexican flavors and spices, making it a perfect addition to any meal. In this article, we will share with you a delicious mexican eggplant casserole recipe that will surely become a favorite in your household. So put on your apron and get ready to create a mouth-watering dish that will impress your family and friends.
Spice up your beer can chicken with this delicious and authentic Mexican chicken quesadilla recipe. The combination of tender and juicy chicken, melted cheese, and flavorful spices will have your taste buds dancing. Plus, it's a great way to use up any leftover chicken from your beer can chicken feast.
Start by shredding your chicken and mixing it with your favorite Mexican spices like cumin, chili powder, and oregano. Then, layer the chicken and shredded cheese between two tortillas and cook in a skillet until crispy and golden brown. Cut into wedges and serve with a dollop of sour cream and salsa for an extra kick of flavor.
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Eggplant Casserole
Main Ingredients: Onion, Oil, Eggplant, Green Pepper, Mushroom Sauce
If you're looking for a vegetarian option for your beer can chicken dinner, this eggplant casserole is the perfect choice. It's packed with flavor and can be easily customized to your liking. Feel free to add in some diced chicken for a protein boost.
To make this casserole, slice eggplant and roast in the oven until tender. Then, layer the eggplant with a mixture of ricotta cheese, parmesan, and marinara sauce. Top with mozzarella cheese and bake until bubbly and golden brown. This casserole is a great way to sneak in some extra veggies and can be made ahead of time for an easy weeknight meal.
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Skinny Mexican Casserole
Main Ingredients: Olive Oil, Garlic, Onion, Red Bell Pepper, Green Bell
This healthier twist on the classic Mexican casserole is a guilt-free way to enjoy your beer can chicken leftovers. It's packed with lean protein, veggies, and whole grains, making it a well-rounded and nutritious meal.
Start by cooking quinoa and mixing it with corn, black beans, and diced chicken. Then, layer the mixture with a jar of salsa and sprinkle with shredded cheddar cheese. Bake until the cheese is melted and bubbly. You can also add in some chopped bell peppers and jalapenos for an extra kick of flavor and top with some sliced avocado for a dose of healthy fats.
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Cheesy Eggplant Casserole
Main Ingredients: Eggplant, White Onion, Tomatoes, Sharp Cheddar Cheese
This cheesy eggplant casserole is a delicious and easy way to use up your beer can chicken leftovers. The combination of tender eggplant, marinara sauce, and melted cheese will have your family asking for seconds.
Start by slicing and roasting your eggplant until tender. Then, layer it with marinara sauce, shredded chicken, and mozzarella cheese. Bake until the cheese is melted and bubbly. For an extra burst of flavor, add in some Italian seasoning and top with some fresh basil.
This easy Mexican casserole is a great way to use up your beer can chicken and satisfy your craving for Mexican food. It's a simple and flavorful dish that the whole family will love.
Start by layering a mixture of diced chicken, black beans, corn, and salsa in a casserole dish. Then, top with crushed tortilla chips and shredded cheddar cheese. Bake until the cheese is melted and bubbly. You can also top with some diced avocado and a squeeze of lime juice for some added freshness and serve with a side of Spanish rice for a complete meal.
This classic Mexican casserole is a great way to use up your leftover beer can chicken. It's a hearty and filling dish that's perfect for a crowd.
Start by mixing together diced chicken, black beans, corn, and salsa in a casserole dish. Then, top with a layer of crushed tortilla chips and shredded cheddar cheese. Bake until the cheese is melted and bubbly. You can also add in some diced bell peppers and onions for some extra crunch and flavor.
This Turkish eggplant casserole is a unique and flavorful way to use up your beer can chicken. The combination of tender eggplant, tomatoes, and aromatic spices will transport you to the streets of Istanbul.
Start by slicing and roasting your eggplant until tender. Then, layer it with a mixture of diced tomatoes, onions, and spices like cumin, coriander, and cinnamon. Bake until the tomatoes are cooked and the eggplant is soft and serve with a side of pita bread and top with some crumbled feta cheese for a burst of tangy flavor.
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Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
Main Ingredients: Eggplant, Sea Salt, Olive Oil, Small Yellow Onion
This Mexican chicken casserole is a great way to use up your leftover beer can chicken and satisfy your craving for comfort food. It's a simple and hearty dish that's perfect for a chilly evening.
Start by mixing shredded chicken with a can of cream of chicken soup, diced tomatoes, and green chiles. Then, layer with crushed tortilla chips and shredded cheddar cheese. Bake until the cheese is melted and bubbly. You can also top with some sliced black olives and serve with a dollop of sour cream for a creamy finish.
This low FODMAP summer vegetable casserole is a great way to use up your beer can chicken and pack in some extra veggies. It's a light and refreshing dish that's perfect for those following a low FODMAP diet.
Start by sautéing zucchini, yellow squash, and bell peppers in a skillet until tender. Then, layer with diced chicken, corn, and salsa. Bake until heated through and top with some crumbled queso fresco and fresh cilantro for a burst of flavor.
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Mexican Inspired Low FODMAP Summer Vegetable...
Main Ingredients: Zucchini, Eggplant, Large Carrots, Ear Of Corn, Olive
This Mexican eggplant parmesan is a delicious and gluten-free way to use up your beer can chicken. The combination of tender eggplant, crispy tortilla chips, and melted cheese will have your taste buds begging for more.
Start by breading eggplant slices with crushed tortilla chips and baking until crispy. Then, layer with marinara sauce, shredded chicken, and mozzarella cheese. Bake until the cheese is melted and bubbly and serve with a side of gluten-free pasta for a comforting and flavorful meal.
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Mexican Eggplant Parmesan with Gluten-Free Tortilla...
Main Ingredients: Eggplants, Sea Salt, Crumbs, Large Eggs, Olive Oil
This vegan Mexican tortilla casserole is a creative and delicious way to use up your beer can chicken. The combination of black beans, corn tortillas, and enchilada sauce will have you forgetting that it's meatless.
Start by layering corn tortillas with a mixture of black beans, diced chicken, and enchilada sauce. Repeat the layers and top with some vegan cheese. Bake until heated through and serve with some sliced avocado for a touch of creaminess.
Main Ingredients: Olive Oil, Red Onion, Garlic Clove, Red Bell Pepper
This healthy Mexican casserole is a great way to use up your beer can chicken and pack in some extra nutrients. It's a well-rounded dish that's perfect for those looking to make healthier choices.
Start by mixing diced chicken with black beans, corn, and bell peppers in a casserole dish. Then, top with a layer of crushed tortilla chips and shredded cheddar cheese. Bake until the cheese is melted and bubbly. For an extra dose of protein, add in some quinoa or top with some Greek yogurt instead of sour cream.
This vegetable enchilada casserole is a delicious and creative way to use up your beer can chicken. It's packed with veggies and can be easily customized to your liking.
Start by layering diced chicken, black beans, corn, and bell peppers in a casserole dish. Then, top with a layer of corn tortillas and enchilada sauce. Repeat the layers and top with some shredded cheddar cheese. Bake until heated through and serve with a side of Spanish rice for a complete meal.
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Vegetable Enchilada Casserole
Main Ingredients: Tortillas, Black Beans, Red Onion, Chopped Bell Pepper
This old fashioned eggplant casserole is a delicious and simple way to use up your beer can chicken. It's a classic dish that's perfect for a family dinner.
Start by breading eggplant slices with a mixture of breadcrumbs and parmesan cheese. Then, layer with marinara sauce, shredded chicken, and mozzarella cheese. Bake until the cheese is melted and bubbly and serve with a side of garlic bread for a comforting and satisfying meal.
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Old Fashioned Eggplant Casserole
Main Ingredients: Large Eggplant, Eggs, Milk, Crushed Crackers, Shredded
This Mexican tater tot casserole is a fun and delicious way to use up your beer can chicken. The combination of crispy tater tots, ground beef, and Mexican spices will have your family asking for seconds.
Start by browning ground beef and mixing in some taco seasoning. Then, layer with diced chicken, black beans, corn, and shredded cheddar cheese. Top with a layer of tater tots and bake until golden brown and crispy.
This low carb Mexican chicken casserole is a great way to use up your beer can chicken and stick to your healthy eating habits. It's packed with protein and healthy fats, making it a well-rounded and satisfying meal.
Start by mixing diced chicken with a blend of Mexican spices like cumin, chili powder, and paprika. Then, layer with a mixture of black beans, corn, and salsa. Top with shredded cheddar cheese and bake until the cheese is melted and bubbly. You can also add in some diced bell peppers and onions for an extra crunch and flavor.
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Low Carb Mexican Chicken Casserole
Main Ingredients: Boneless Skinless Chicken Breast, Olive Oil, Red Bell
This ricotta eggplant casserole is a delicious and unique way to use up your beer can chicken. The combination of creamy ricotta cheese, tender eggplant, and flavorful spices will have your taste buds singing.
Start by slicing and roasting eggplant until tender. Then, layer with a mixture of ricotta cheese, parmesan, and marinara sauce. Top with mozzarella cheese and bake until the cheese is melted and bubbly. Feel free to add in some diced chicken for an extra dose of protein.
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Ricotta Eggplant Casserole
Main Ingredients: Eggplants, Olive Oil Spray, Tomato Passata, Fresh
This Greek moussaka is a delicious and unique way to use up your beer can chicken. The combination of tender eggplant, flavorful spices, and creamy béchamel sauce will have you feeling like you're dining in a Greek taverna.
Start by layering sliced eggplant with a mixture of ground beef, diced chicken, and spices like cinnamon, nutmeg, and oregano. Top with a layer of béchamel sauce and bake until golden brown and serve with a side of Greek salad and some warm pita bread for an authentic Greek experience.
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Moussaka (Greek Eggplant Casserole)
Main Ingredients: Eggplant, Olive Oil, Large Onion, Garlic, Ground Lamb
This easy Mexican chicken and rice casserole is a great way to use up your beer can chicken and satisfy your craving for a hearty and comforting meal. It's packed with flavor and can be easily customized to your liking.
Start by mixing diced chicken with cooked rice and a blend of Mexican spices like cumin, chili powder, and garlic powder. Then, layer with a can of black beans and top with shredded cheddar cheese. Bake until the cheese is melted and bubbly and serve with some diced avocado and a squeeze of lime juice for a burst of freshness.
This old fashioned eggplant casserole is a delicious and simple way to use up your beer can chicken. It's a classic dish that's perfect for a family dinner.
Start by breading eggplant slices with a mixture of breadcrumbs and parmesan cheese. Then, layer with marinara sauce, shredded chicken, and mozzarella cheese. Bake until the cheese is melted and bubbly and serve with a side of garlic bread for a comforting and satisfying meal.
Ingredients:
For the casserole:
1 large eggplant, sliced into rounds
1 cup of corn, fresh or canned
1 can of black beans, drained and rinsed
1 red bell pepper, diced
1 onion, diced
2 cloves of garlic, minced
1 cup of salsa
1 cup of shredded Monterey Jack cheese
1 tablespoon of chili powder
1 teaspoon of cumin
1 teaspoon of oregano
Salt and pepper to taste
For the topping:
1 cup of bread crumbs
1/4 cup of melted butter
1/4 cup of chopped fresh cilantro
Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet, sauté the diced onion and garlic until they become translucent.
Add the diced bell pepper and cook for another 2 minutes.
Stir in the corn, black beans, salsa, chili powder, cumin, oregano, salt, and pepper. Cook for an additional 5 minutes.
In a 9x13 inch baking dish, layer the eggplant rounds on the bottom.
Spread the vegetable mixture on top of the eggplant.
Sprinkle the shredded cheese on top of the vegetables.
In a small bowl, mix together the bread crumbs, melted butter, and chopped cilantro.
Sprinkle the bread crumb mixture on top of the cheese.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the topping is golden brown.
Let the casserole cool for a few minutes before serving.
Why You Should Try This Recipe:
There are many reasons to give this mexican eggplant casserole a try. First of all, it is a delicious and unique twist on a traditional casserole dish. The combination of the Mexican flavors and spices with the eggplant creates a dish that is bursting with flavor. Additionally, this casserole is a great way to incorporate more vegetables into your diet. Eggplant is a great source of fiber, vitamins, and minerals, and this dish is a tasty way to enjoy it. Lastly, this recipe is easy to make and can be prepared ahead of time, making it perfect for busy weeknights or for entertaining guests.
In conclusion, this mexican eggplant casserole recipe is a must-try for anyone looking for a flavorful and nutritious dish. With its delicious combination of vegetables, spices, and cheese, it is sure to become a favorite in your household. So why not give it a try and impress your family and friends with your culinary skills?
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