Baked cheese with Mexican vegetables

Baked cheese with Mexican vegetables is a quick solution when I need something filling but not too heavy. When I have leftover chicken hearts and a box of frozen Mexican vegetables, I know I can make this recipe without any hassle. I usually serve it as an appetizer or a hearty snack, especially when I have guests.

Quick Info

Total time: about 40 minutes
Preparation time: 10-15 minutes
Cooking time (stovetop + oven): 25-30 minutes
Servings: 2-3
Difficulty: easy
Recipe type: appetizer, warm snack

Ingredients

200-300 g of cottage cheese (or telemea cheese)
chicken hearts (about 150-200 g)
100 g of Mexican vegetables (frozen or fresh)
1 egg
salt (to taste)
a little olive oil

Instructions

1. Clean the chicken hearts and slice them into rounds of appropriate thickness. They shouldn't be too thin.
2. In a large wok or skillet, heat a little olive oil. Add the sliced hearts, then the Mexican vegetables. Cook over medium heat, stirring occasionally, until the hearts are cooked through and the vegetables have softened. Avoid letting the vegetables fall apart; just let them lose their initial firmness.
3. Remove the mixture from the heat and let it cool for a few minutes.
4. Meanwhile, place the cottage cheese in a large bowl. If using telemea, crumble it with a fork.
5. Add the vegetable and chicken heart mixture, the egg, and salt. Mix everything with a spoon until the mixture becomes relatively uniform. Avoid overmixing to prevent the vegetables from breaking down completely.
6. Grease individual ceramic molds or a small baking dish with a little olive oil.
7. Pour the mixture into the molds, leveling it slightly.
8. Place in the preheated oven at 180°C. Bake for 20-25 minutes, until the mixture is set and the top begins to color.
9. Let it cool for a few minutes, then gently remove from the molds.

Why I make this recipe often

This recipe is practical when I have leftover ingredients in the fridge. Chicken hearts and Mexican vegetables are easy to find, and the combination with cheese and egg binds everything together quickly. It doesn't require complicated techniques and is also great for lunch at work or a more filling snack.

Tips and Variations

Tips

Use well-drained cottage cheese to avoid excess moisture in the mixture.
If the chicken hearts are large, slice them thinner for even cooking.
Let the mixture cool a bit before adding the egg; otherwise, it will coagulate too quickly.

Substitutions

You can use only cottage cheese or only telemea, or a mix of both. Telemea adds a saltier flavor.
Mexican vegetables can be replaced with peas, carrots, corn, or any mix you have on hand.
Instead of chicken hearts, you can use diced chicken breast if that's what you have available.

Variations

For a lower-meat version, you can omit the hearts and use more vegetables.
You can add simple spices: pepper, sweet paprika, or a bit of thyme.
If you prefer, you can bake the mixture in a small dish and then cut it into squares for serving.

Serving Ideas

Serve warm as an appetizer with a simple salad of tomatoes or cucumbers.
It works as a warm breakfast or snack between meals.
It can be packed for lunch at the office.

Frequently Asked Questions

1. Can I use only cottage cheese?
Yes, you can use only cottage cheese, but the flavor will be more neutral, and you might want to add a little extra salt.

2. Do I need to boil the chicken hearts beforehand?
No, it’s not necessary. The hearts cook directly in the skillet with the vegetables until tender.

3. What if I don’t have small ceramic molds?
You can bake the entire mixture in a small baking dish or any heat-resistant form. The baking time may vary slightly depending on the thickness of the layer.

4. Can I use frozen vegetables, not just fresh?
Yes, frozen Mexican vegetables are suitable for this recipe. Just add them directly to the skillet; there's no need to thaw them beforehand.

5. If I have leftover mixture, can I freeze the dish?
I do not recommend freezing after baking, as the texture of the cheese and vegetables suffers upon thawing.

Nutritional Values

Approximately, for an average serving:
Calories: 250-300 kcal
Protein: 18-20 g
Carbohydrates: 7-10 g (from vegetables)
Fats: 13-15 g (from cheese and egg)
Values may vary depending on the type of cheese and the proportion of meat. Cottage cheese has less fat than telemea, so you can adjust according to your preferences.

Storage and Reheating

The dish can be stored in the refrigerator, covered, for up to 2 days. It can be reheated in the microwave or oven. I do not recommend long-term storage or freezing, as the texture does not remain the same after thawing. It is best enjoyed fresh.