Hey hey, how's it going? February 1st! January just flew right out the door. Or in our case it floated out. We had so much rain I was beginning to think we should have purchased a boat for Christmas.
Don't get me wrong, I know we need the rain, but I'm just a little sick of it. BUT...I am sooooo very thankful that it is NOT snow and ice. Whew!
On Wednesday, Jan. 30th, it was -51 with the windchill in Chicago! MINUS FIFTY ONE!! That is just freaking ridiculous. I have 3 friends in that area, all of whom were out of work, due to the cold, and snuggled up at home. I just can't imagine temperatures that cold. Brr does not even begin to describe it.
Now that we are all shivering and chilled feeling. Let's look at this great dish. It will definitely heat you up! Actually, I made it a bit too spicy for me. The guys loved it. It was good, but WAY too hot for me. They ate it for lunch several days afterwards and even for dinner a second night.
The inspiration for this dish came from Kate over at Drizzle Me Skinny. She has several "bubble up" dishes. I thought it was a funny name but great tasting. So thank you Kate for the inspiration.
I had plans to make Kate's bubble bake but was walking around in Aldi picking up items I needed and inspiration struck again.
Beef is high in points (I do WWFreestyle) and I wanted to reduce the points. So I thought, okay I'll use chicken instead. Zero points.
Then I saw this dip/spread. Sour cream based with southwest flavors and jalapenos in it. I should have tasted it first, cause y'all WOOO WEEE that stuff has a kick to it!!
You could use ranch dip mix, diced jalapenos and fat free sour cream in place of the dip I used. It would be very similar. That was my plan until I found the spread in the cooler dairy section.
This is what I did and used...these items were purchased at #Aldi but this is NOT a paid advertisement. It is where I shop to save money and stay on a budget.
Southwest Chicken Bake
3 large chicken breast cut into bite size pieces
1 cup southwest jalapeno dip/spread OR (1-2 diced jalapenos, 1 cup fat free sour cream and a packet of Southwest/Chipotle Ranch dip mix)
diced red, orange, yellow mini bell peppers
2-3 green onions diced, tops and bottoms
Chipotle seasoning, 1 tsp (purchased at Aldi)
1 can biscuits (large type buttermilk), cut into 9 pieces each
shredded cheese, Mexican blend 1 cup
Prepare all ingredients, dice up the veggies, chicken and biscuits. Shred your cheese or purchase a bag of pre-shredded. Preheat your oven to 400℉. Cook the chicken with spices and veggies, except the onion, in a non stick skillet. Takes about 10-15 minutes.
Dice the biscuits and spray a 13x9 baking pan, place the biscuit pieces in the pan. Spread the dip/spread on top. Next cover with the chicken and veggies.
Sprinkle cheese on top and sprinkle green onions last.
Bake for 30-45 minutes until the biscuits are done and the dish is heated through. Serve with a salad and as always...