So so good!
8 roasted Hatch green chiles or Poblanos peeled
2 cobs of corn, kernels removed
Mexican chicken
4 oz dairy free cream cheese
2 handfuls of dairy free mozzarella
1.5 cups non-dairy milk
1 cup garbanzo bean flour or tapioca flour
4 large eggs beaten
1 tsp sea salt
1 tsp garlic powder
1 tsp baking powder
Preheat oven to 350°F.
Marinate 5 chicken thighs with 2 tablespoons olive oil, 1.5 tablespoons of Basquise spices and the juice and zest of 1 lime. Cook on comal until brown on each side and cooked through. Shred chicken.
Grease a cast iron skillet or oven proof pan; set aside.
Carefully cut a slit in one side of each roasted and peeled green chile. Layer each opened chile in the dish, add chunks of cream cheese, and add Mexican chicken.
Add another layer of chiles, cream cheese and the kernels of corn.
In a large mixing bowl combine non-dairy milk, flour, eggs, baking powder and spices.
Whisk until frothy.
Pour batter over everything.
Sprinkle with shredded cheese.
Place into your preheated oven and bake for 25-30 minutes or until puffed & golden.
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