In Honor of Cinco de Mayo..

Feliz Cinco de Mayo, foodies (yeah, my two years of high school Spanish didn't teach me foodies in Spanish.. Lo siento.)!

Earlier today, I got my tax return check which inspired me to go grocery shopping and make something delicious for dinner.

Now, if you know me, you know I LOVE spicy food. You can never go wrong with jalapenos or Hot Rotel (very authentic, I know). So, I decided to combine the two and make a jalapeno chicken casserole--just in time for Cinco de Mayo!

Warning: This recipe is not for the faint of heart. You must love jalapenos. And spice. And everything nice.

Pair with a Corona or margarita and you are good to go. Ole!

Anngredients:

• 1 pound cut up boneless, skinless chicken breast
• 2 cups shredded Habanero cheese
• 1 can condensed cream of mushroom soup
• 1 can Hot Rotel
• 1 8 oz. package wild rice
• 1/2 cup jalapenos

1.  Pour out juices from Rotel can into skillet and cook chicken.
2. Cook rice according to package, minus 1/4 cup water. Drain and cool.
3.  Mix cut up chicken breast, 1 cup cheese, soup, Rotel and rice in bowl.
4.  Place mixture into a 9-inch pan. Add remaining cheese over the top.
5. Garnish with more jalapenos (this is optional--I add 12 or so to the top of the cheese).
6. Bake at 325 degrees F for half hour.