Thursday, July 5, 2012

Mexican Stuffed Shells

Last night we celebrated America's birthday with a Mexican-Italian meal, Mexican Stuffed Shells! I learned about Mexican Stuffed Shells the other day and just had to try them myself. There are tons of recipes online, but I decided to wing it and make my own.

Mexican Stuffed Shells

Serves 3

-12 pasta shells, cooked
-2 chicken breasts, cooked and chopped (I like using the Tyson Grilled & Ready breast fillets)
-1/2 cup black beans
-1/2 cup shredded queso fresco
-1/2 cup pico de gallo
-1 can tomato sauce (not pasta sauce)
-1/4 tsp. ground cayenne pepper
-1/4 tsp. chili powder
- Shredded Mexican cheese blend
- Sour cream
- Chives (I use Litehouse freeze-dried chives)

- Preheat oven to 350 degrees.
- Combine chicken, black beans, pico de gallo, queso fresco, 1/2 cup tomato sauce, cayenne pepper and chili pepper in large bowl.
- Coat bottom of glass baking dish with tomato sauce.
- Stuff shells with chicken mixture and place in baking dish.
- Top with more tomato sauce and Mexican cheese.
- Bake for 25-30 minutes.
- Serve with additional tomato sauce, pico de gallo, Mexican cheese, sour cream and chives.

The Mexican Stuffed Shells turned out awesome! It's kind of a weird combination of foods, but it totally works! Ant was really skeptical of the whole thing but I think this was one of his favorite meals I've ever made. Good thing too, I have quite a few left over ingredients so I think I'll try and make them again on Saturday night so the food doesn't go to waste.


  1. These sound good! I'm a big fan of winging recipes too, and it's always nice when they turn out good :)

  2. They turned out amazing. I can't wait to eat them again.


Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...