Spicy Calamari and Pepperjack Tortilla Bake
Experience a burst of flavor with this zesty meal featuring crispy calamari, creamy pepperjack, and a touch of spice! The combination of tender chicken, tangy pepporchini, and the crunch of original Lays creates a delightful contrast. Baked with a creamy coconut milk and butter sauce, this dish is sure to satisfy any craving for a fusion of Tex-Mex and seafood flavors.
ingredients
- 1 lb chicken breast, diced
- ½ cup coconut milk
- 2 tbsp butter
- 4 oz cream cheese
- 1 cup original Lays chips, crushed
- 8 oz calamari meat, sliced
- 2 tbsp shrimp paste
- 1 onion, diced
- 1 cup broccoli florets
- 4 large tortillas
- ¼ cup bacon bits
- 2 tbsp ranch dressing
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a skillet, cook the diced chicken until browned. Set aside.
- 3.
In a saucepan over medium heat, combine coconut milk, butter, and cream cheese until smooth. Season with salt, pepper, chili powder, and garlic powder.
- 4.
In a separate pan, sauté the calamari, shrimp paste, and diced onion until cooked through.
- 5.
In a large bowl, mix together the cooked chicken, calamari mixture, broccoli, crushed Lays chips, and ranch dressing.
- 6.
Warm the tortillas and spoon the mixture evenly onto each tortilla. Roll them up tightly and place them in a baking dish.
- 7.
Pour the coconut milk and butter sauce over the tortillas, then sprinkle with bacon bits.
- 8.
Bake for 20-25 minutes, until golden and crispy on top.
- 9.
Serve hot and enjoy the spicy flavors and creamy textures!
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