Mexican Street Eats Casserole

Ever had authentic Mexican street corn? Need protein before going to a tequila bar? Try this casserole! 

Our Mexican Street Eats Casserole is more than just a meal; it's an adventure for your taste buds, a journey to the bustling streets of Mexico City or the beachside vendors of Playa del Carmen.

It's a reminder that food can be a source of joy, a connection to culture, and a celebration of life's delicious moments. 

INGREDIENTS: 

2 large fresh chicken breasts
5 strips of crisp bacon, diced
1 can diced green chilies
1 can diced jalapeno peppers
1 cup diced sweet cherry tomatoes
1 cup minced fresh cilantro
½ cup diced green onions
juice of 2 fresh limes
1 can creamed corn
1 can cream of chicken soup
1 package of cream cheese softened
½ cup mayonnaise
1 cup shredded Monterey Jack Cheese (save a little for the topping)
1 cup shredded sharp cheddar cheese (save a little for the topping)
1 cup grated parmesan cheese (save a little for the topping)
5 fresh ears raw corn removed from the cob
1 container of fresh Pico de gallo salsa
1 box of Corn Muffin mix
½ cup milk
1 large egg
½ cup kosher salt
½ cup garlic powder
1 teaspoon chili powder
½ cup coarsely ground black pepper

PREPARATION:

Preheat the oven to 400F, and place the chicken breasts on a baking dish, add salt and pepper and place in the oven for 40 minutes. Remove and set aside to let cool. Once cooled, dice into small bite size pieces. Turn the oven temperature down to 350 F.

In a large mixing bowl, add the rest of the ingredients, add the chicken. Grease a casserole pan with cooking spray or oil and pour the mixture into the pan. Top with the remaining cheese. Bake for 45 mins. until golden brown. Serve Hot. 

Whether you're savoring this casserole as a family dinner or sharing it with friends, it's a culinary experience that invites you to savor every bite and immerse yourself in the vibrant and bold flavors of Mexican street cuisine. It's a taste of Mexico, right in your own kitchen.