Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Crispy Chicken Chilaquiles Pasta Bake with Barbecue-Tomato Fusion Sauce
A bold three-cuisine fusion dish combining Italian pasta baking techniques, Mexican chilaquiles flavors, and American barbecue comfort food. Crispy chicken pieces are layered with broken pasta, topped with a smoky barbecue-pasta sauce, melted cheese, and finished with a savory-sweet crunch. This unexpected combination delivers smoky, tangy, and creamy flavors in every bite.
65 min
Medium
6 servings
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Taste Profile
Sweet6/10
Salty7/10
Sour4/10
Umami7/10
Spicy1/10
🥄 Texture
The bake combines a crunchy, salty topping from crushed Pringles and nuts with a creamy, slightly gooey interior from melted cheese and cream cheese. Al dente pasta and tender, browned chicken provide bite, while corn and green beans add occasional crispness.
👃 Aroma
A smoky-sweet barbecue and tomato aroma dominates, rounded by baked cheese and a faint nutty note from the peanut butter. Warm, savory poultry and caramelized onion undertones complete the savory bouquet.
🍷 Pairs Well With
Crisp, lightly hoppy lager or amber ale; for a nonalcoholic option, a slightly sweet iced tea with lemon to cut richness.
🥗 Side Dishes
Light cilantro-lime salad or a quick pickled red onion slaw, sliced avocado or grilled corn, and simple black beans or a green salad to balance richness.
Ingredients(18 items)
- 12 pounds chicken breast (cut into bite-sized pieces)
- 22 cups dry pasta (penne or rigatoni, broken into thirds)
- 31/2 cup barbecue sauce
- 41 cup pasta sauce (marinara)
- 51/2 cup ketchup
- 61/2 medium onion (diced)
- 71 cup corn (fresh or frozen)
- 81 cup green beans (cut into 1-inch pieces)
- 92 cups shredded cheese (cheddar or Mexican blend)
- 101/2 cup cream cheese (softened)
- 113 eggs (beaten)
- 121/2 cup milk
- 131/3 cup peanut butter (creamy)
- 142 tablespoons sugar
- 151 cup crushed Pringles (original flavor)
- 161/2 cup nuts (chopped, preferably almonds or pecans)
- 172 tablespoons water
- 18Salt and pepper to taste
Nutrition Information(per serving)
745
Calories
48g
Protein
68g
Carbs
32g
Fat
Instructions
- 1
Preheat oven to 375°F (190°C). Cook the dry pasta according to package directions until al dente, then drain and set aside. Break the cooked pasta into smaller pieces (about 1-2 inches).
- 2
In a large skillet over medium-high heat, season the chicken pieces with salt and pepper. Cook until golden brown on all sides (about 8-10 minutes). Remove chicken and set aside.
- 3
In the same skillet, sauté the diced onion until softened (about 3 minutes). Add the corn and green beans, cooking for another 4 minutes until slightly tender.
- 4
In a medium bowl, whisk together the barbecue sauce, pasta sauce, ketchup, peanut butter, sugar, and 2 tablespoons of water until well combined and smooth. This creates the signature fusion sauce.
- 5
In another bowl, whisk together the beaten eggs and milk to create a binder sauce.
- 6
In a large baking dish (9x13 inches), combine the cooked pasta, cooked chicken, sautéed vegetables, and the fusion sauce. Mix gently but thoroughly to coat all ingredients.
- 7
Pour the egg-milk mixture evenly over the pasta mixture and stir to incorporate. Dot the top with softened cream cheese in small spoonfuls and gently fold in.
- 8
Sprinkle the shredded cheese evenly over the top of the mixture.
- 9
In a small bowl, combine the crushed Pringles and chopped nuts. Sprinkle this mixture over the cheese layer for a crispy topping.
- 10
Bake uncovered for 25-30 minutes until the top is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- 11
Remove from oven and let rest for 5 minutes before serving. This allows the layers to set and makes serving easier.
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