Grilled Marinated Ribeyes
- 27 Apr - 03 May, 2024
· 3 teaspoons oil
· 1 teaspoon chili powder
· 1 teaspoon ground cumin
· 1 teaspoon garlic powder
· 1 teaspoon salt
· ½ kg chicken pieces
· 3 cups ricotta
· 3 cups jack cheese
· ¼ cup chopped parsley
· 1 can green enchilada sauce
· 1 can red enchilada sauce
· 11 lasagna noodles
· 2 cups cheddar
Preheat the oven to 175°C. Heat a cast-iron skillet over medium-high heat and add the oil. Mix together chili powder, cumin, garlic powder and salt in a bowl. Sprinkle the chicken pieces with half the spice mix. Add the chicken to the skillet and cook, until done in the middle. Set aside to cool. In a bowl, mix ricotta, jack cheese, parsley and rest of the spice mix. In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of four noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces and repeat, ending with a layer of lasagna noodles, rest of the sauce and cheddar on top. Bake for about 30 minutes and serve.
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