Southwest Chicken Bread Souffle

  • Yield servings


Butter flavored non stick spray
1/2 -- of a 9 ounce French baguette
8 large eggs
1 1/2 -- C milk
1 1/2 tablespoons Mexican seasoning * I use Detroit Town brand Mexican Town seasoning *
1 -- roasted chicken (southwest style if you can find it if not pick your favorite flavor!)
8 ounces (2 c) shredded Mexican style cheese
1/2 -- c cilantro rinsed and chopped
2 cups frozen sweet corn
1 -- 7 ounce can chopped green chilis
1/2 -- red bell pepper seeded and chopped
4 ounces (1 cup) queso fresco (substitute feta if QF is not available)
-- Avocado pico de gallo (ingredients listed below)
2 large roma tomatoes seeded and chopped
1/4 medium red onion minced
1 large jalapeno seeded and minced
1/2 -- c cilantro washed and chopped
-- Juice from 1 lime
1 large ripe avocado peeled and chopped
-- Salt to taste
-- Lime wedges and cilantro sprigs for garnish


Preheat the oven to 375
Spray a 9×13 pyrex with no stick spray

Cut the baguette into 1" cubes and set aside. In a large bowl, whisk together the milk, eggs, and Mexican seasoning. Stir the bread cubes into the milk and egg mixture to soak. Remove the meat from the chicken, discard the skin and tear the meat into bite size chunks. Fold the chicken, Mexican cheese, cilantro, corn, chilis and red bell pepper into the egg/bread mixture. Spread the mixture into the pan, pressing to spread evenly and put it in the oven. Set the timer for 1 hour.
Make the pico – simply mix all of the ingredients together and place in the fridge to chill.
When there are 20 minutes left on the timer, crumble the queso fresco (or feta) over the bread pudding and finish cooking.
Allow to cool for app 5 minutes, then cut into 6-8 servings. Serve with a dollop of pico, lime wedges and cilantro.



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