I’m back again with another yummy and “WW friendly” Mexican-style main dish. This one is an old favorite that I plugged into the WW App and only modified slightly to produce a 6 point large entree to die for! Soooo yummy for the tummy!
I like to prepare this one in a Dutch Oven, because of its even heating, but it can also be prepared in a regular pot, too! My 12 year old son–MO–loves this one and he’s not even a Weight Watcher!
2 cans (14.5 oz) diced tomatoes and green chilies (I use Rotel)
1 large (or 2 small) cans/jars of enchilada sauce
1 cup frozen yellow corn kernals
2 tsp chili powder
1 tsp ground cumin
15 oz. can black beans, drained and rinsed
Add oil to your Dutch Oven and heat for a minute or so. Toss in onion, garlic and bell pepper and cook for a minute or two. Add chicken chunks and cook, stirring often, for about 5 minutes until vegetables are soft and chicken is no longer pink.
Add the rice and stir to combine. Cook for 3-4 minutes or until rice and chicken is light golden brown.
Add chicken broth, canned tomatoes and chilies, enchilada sauce, corn, chili powder and cumin. Stir to combine. Bring to a boil.
Reduce heat to simmer and cover. Cook covered until the rice has absorbed all of the liquid or for approximately 20 minutes.
Remove pot from heat and add the black beans. Stir to combine. Cover and let rest for a few minutes.
Makes 6 *very generous* servings, which equal to about of only 6 Weight Watcher points, as prepared. Note: If you serve it with a low-fat sour cream and/or a sprinkling of low-fat Mexican cheese you need to consult your app and add for the additional toppings.
And…if you are really just beginning to learn about Dutch Oven cooking in general, it might also be helpful to check out this post: Why I love my Dutch Oven
Now back to the Jalapeño Cheese Bread!!
Note: The measurements are a bit different for this recipe than my other ones. I’m not sure why that is, so I will probably go back and make this again using the measurements of my original recipe. If I do, I will be sure to inform you of the results.
4 cups flour (I always use King Arthur Unbleached All Purpose, but only if you don’t mind “encouraging the liberals”! 😂😂😂)
2 1/4 teaspoons yeast or contents of one yeast packet
1 1/2 tablespoon salt (or less, if you desire)
2 cups lukewarm water
2-3 cups shredded cheese (I suggest sharp cheddar, Colby, Monterey Jack and a bit of Parmesan totaling 3 cups)
2 tablespoons or more of chopped pickled jalapeno peppers (We prefer Mt. Olive brand)
Dissolve the yeast into the lukewarm water and stir, let sit in a warm place for 5-10 minutes to allow to bloom.
In a separate bowl, combine the flour and salt. Once combined add in the shredded cheeses and mix to combine.
To the flour/cheese mixture, add the pickled jalapeño. Mix.
Add the proofed yeast to the flour and stir with a spoon at first. Use your hands to bring it all together and shape it into a nice ball.
Put the dough ball in a clean bowl and cover the bowl with film and then with a dish cloth.
Allow dough to sit in a warm location until it rises to about twice its size.
Punch down the dough and knead a bit to get the air out. Don’t over knead the dough or it will toughen. Put your kneaded dough ball back in the bowl and cover again. Allow to rise about an hour.
Preheat your oven–with covered Dutch Oven inside–to 450 degrees.
When the oven is preheated, remove the Dutch Oven. Place your dough ball in the hot Dutch Oven and cover. You can use parchment paper, if you’d like but it’s not really necessary. You can sprinkle the bottom of the pan with a bit of flour if you’re worried about it sticking.
Put the Dutch Oven in the preheated oven and bake covered for 45 minutes. Remove the cover and bake for 10-15 minutes longer or until browned to your liking.
Remove the Dutch Oven and tip it over. The bread should pop right out!
Allow to cool for about 20 minutes before slicing. Enjoy!