OK, this isn’t exactly a chili, but hot dish (or casserole as most of us know it) is practically the official State Food of Minnesota. Wild rice is the State Grain of the Gopher State and, though walleye is the official State Fish, it’s a little tough to find around here in Chicagoland. So we’re going with salmon. The dish has chili peppers, of course, in the form of chipotles in the abobo sauce. You can find these in the Latin aisle of the grocery store. And they are potent, so a little goes a long way. Freeze the remaining canned chipotle peppers in individual ice cube trays for use in other dishes.
Level of Difficulty: Easy
Lineup: 1 (6 ounce) box Long Grain and Wild Rice mix 1 ½ lbs fresh salmon filet, skin removed 1 (14.5 ounce) can diced tomatoes, undrained 1 canned chipotle + 1 tablespoon adobo sauce 1 (11 ounce) can corn kernels, undrained 1 (8 ounce) package cream cheese 2 cups crushed blue corn chips
Playbook: Preheat oven to 350°. Spray a 13” x 9” baking dish with non-stick cooking spray.
Prepare the Long Grain and Wild Rice according to package directions. While the rice is cooking, cut the salmon into 1-inch pieces and place into a large bowl. Add the tomatoes, chipotle and adobo sauce and corn kernels. Mix well.
When rice is done, spoon into the 13” x 9” baking pan to form the bottom layer of the dish. Cut the cream cheese into small cubes and arrange over the top of the rice. Top with the salmon mixture. Cover tightly with aluminum foil and bake for 30 minutes or until salmon is just cooked through. Remove foil and top with crushed blue corn chips. Return to oven and bake an additional 10 minutes.