This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
Add taco seasoning, corn chips and cheese to chicken and say adios to ho-hum. Melty, crunchy, south-of-the-border flavors top rice for this future family fave.
This Mexican Chopped Salad with Toasted Cumin Vinaigrette recipe contains chicken breast halves, pepper jack cheese, pinto beans, olive oil, corn and more.
This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!
