Creamy Cheddar And Lime Bake Recipe

About this recipe

A high-protein dinner featuring seasoned chicken baked in a creamy jalapeño sauce, topped with melted jack cheese for a flavorful finish. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 250G Granoro Breadcrumbs, 250G
• - Cathedral City Mature Cheddar Cheese
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Ktc Vegetable Oil
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 200 G Authentic Greek Yogurt
• - Mother'S Recipe Green Chilli Pickle

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a bowl, mix 1 cup of creme fraiche with 1/2 cup of milk and 1/2 cup of lime juice until smooth.
3. 3. Season 500 g of wild rice with salt and pepper. In a separate bowl, mix 1 cup of greek yogurt until smooth. Dip the cooked wild rice into the yogurt mixture, then coat with 1 cup of breadcrumbs.
4. 4. Heat a skillet over medium-high heat and add 2 tbsp of oil. Fry the breaded wild rice until golden brown on both sides, about 3-4 minutes per side.
5. 5. Arrange the fried wild rice in a 9x13-inch baking pan. Pour the prepared soup mixture evenly over the wild rice.
6. 6. Sprinkle 1 cup of shredded cheddar cheese over the wild rice and sauce. Add a few spoonfuls of green chilli pickle on top for extra flavor.
7. 7. Cover the pan with foil and bake in the preheated oven for 35 minutes.
8. 8. Serve hot with your favorite rice and sweet white corn on the cob for a complete meal.