The inspiration? A monstrosity of a zucchini from my dad's garden. I'm not a huge fan of stand-alone zucchini so i had to come up with something tasty to polish this beast off....the zucchini, of course ;)
Meanwhile, this took a bit of time, but the finished product was more than worth it.
First things first, the marinade for the chicken: 1 tbs vinegar, 1tbs chili powder, 1 garlic clove, 1 tbs cinammon, 1 tbs cumin, 1 tbs olive oil. Cut up chicken pieces and let marinate in this concoction while you prep the rest.
Sautee 1 medium-large spanish onion in olive oil until transparent. Add diced tomatoes, corn, and zucchini pieces and chili powder/garlic. Let sautee until cooked to your liking. In the meantime, start pan-cooking that chicken and get your spanish rice started.
When everything is cooked, transfer all ingredients to a large mixing bowl and mix in 1/2 cup of shredded cheese (your choice, i go with muenster since that's what most mexican dishes are made with...and because the flavor is unbeatable in a dish like this). Pour the mixture into a lightly greased 9x13 pan, add a thin topping of shredded cheese and bake at 400 degrees for 8-10 minutes just until the cheese is fully melted.
Good times, people. Good times. I felt really satisfied after eating this. Not too full but not craving anything else. This meal has it all and the leftovers will freeze nicely to grab for quick lunches.
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