Inspired by Dona Sauce at Taco Deli in Austin, Texas, this casserole smokes with roasted jalapeños and garlic, a real crowd pleaser!
Smoky, charred jalapeños, pungent garlic, rich cream, herbs and onion come together in a bright green sauce paired with your favorite pasta, chicken and cheese. I’m not a casserole type of girl but this is the bomb diggety!
Inspired by the Doña Sauce at Taco Deli in Austin, Texas, this casserole is easily a crowd pleaser. Dona Sauce, a locally famous sauce, is a result of salsa contest between the employees at Taco Deli. The bright green sauce was the clear winner over a decade ago and is absolutely delightful in this dish. For my version of the actual Dona sauce click here.
Fiery jalapeños and garlic spice up this Tex Mex casserole.
This recipe uses egg yolks, tempered to thicken the sauce. Alternatively you may use a cornstarch slurry with 2 tbs of cornstarch in 1/2 cup of cold water, stirred well then added to hot cream sauce.
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Inspired by Dona Sauce from Taco Deli in Austin, Texas, this fiery casserole can easily feed a crowd. The recipe can be multiplied and is sure to please.
3 large jalapeños
1 1/2 lbs chicken thighs, boneless, skinless
3 Tbs olive oil
1 1/2 tsp of salt, divided
1 tsp pepper
1/2 lb of your favorite pasta (I used edamame spaghetti)
6 cloves garlic
1 bunch cilantro, chopped, divided
4 scallions, chopped, divided
2 cups heavy cream
2 egg yolks or cornstarch slurry
2 cups shredded cheese, choice of Monterrey Jack, Cheddar or Mexican Blend
Roast jalapeños in broiler until charred, turn. Remove from oven, place in plastic bag to sweat for 15 minutes. Alternatively you may roast peppers on stovetop, turning frequently. Once cooled, cut stems off, remove skin and seeds, set aside.
Preheat oven to 400 degrees. Place chicken in a roasting pan, drizzle with olive oil and season with 1 tsp salt and pepper. Bake chicken uncovered for 20 minutes, turning half way. Chicken should be cooked through with juices running clear. Remove from oven and let rest 10 minutes.
Meanwhile, cook pasta according to package directions al dente.
Next place jalapeños, garlic, cream, half of the cilantro, half of the scallions, 1/2 tsp salt to blender or food processor and process until pureed. Pour mixture into a medium sauce pan and bring to just below a simmer, stirring frequently. Add 1 Tbs of hot cream mixture to the eggs in a bowl while stirring to temper them.
Continue adding cream mixture slowly while stirring until you have about 1 cup of egg/cream mixture then add back to saucepan. Heat for 1 additional minute to thicken sauce. In a large cast iron skillet or casserole dish, layer pasta, chicken, sauce, cheese.
Cook approximately 20 minutes in oven at 325 uncovered until heated through and cheese is melted. Rest 5 minutes and serve garnished with the remaining scallions and cilantro.