Mexican manicotti

Here is my Dad's favorite recipe that I make.



Mexican Manicotti

serves 4



8 manicotti shells

2 cooked chicken breast halves, diced or shredded (left over rotisserie chicken works great)

1 cup ricotta cheese (full fat works best, but low fat will work also)

1 scallion, sliced (that's the green part of the "green onion")

1/4 cup black olives, chopped

1/4 cup chopped pimento (you can find these in little jars by the olives)

1/4 cup chopped fresh cilantro

2 garlic cloves, minced

1/4 teaspoon hot sauce (Franks Red Hot, or Crystal is best, but Tabasco will work)

1/2 cup shredded pepper jack cheese

1 1/2 cups of hot salsa



preheat oven to 4oo F. Grease a 12 x 8 inch baking dish. Cook shells as label directs. Meanwhile, in a large bowl, combine cooked chicken, ricotta, scallion, olives, pimento, cilantro, garlic, and hot pepper sauce and salt and pepper to taste. Use a teaspoon to stuff cooked shells with mixture. Place in baking dish. Top with salsa and then shredded cheese. Bake 20 minutes or until shells are hot and cheese has melted.