Time 40m Yield 4 Number Of Ingredients 4 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray. Make a deep cut into the side of each chicken breast half to form a pocket or ‘purse’. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top. Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.
Time 28m Yield 4 servings Number Of Ingredients 12 Steps:
In a large pan, combine oil, onion, bell pepper, and jalapeno chile. Stir often over high heat until onion is limp, 3 to 4 minutes. Add cumin, corn, green chiles, milk, and beans. Bring to a boil, then reduce heat, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the Aged Cheddar Cheese and serve immediately. Additional Ideas: For the shredded chicken, use leftover roast chicken, or rotisserie chicken from the supermarket. Or season two chicken breast halves with salt and microwave, covered, until juices are clear when chicken is pierced with a fork. Do not overcook. Accompany chili with warm, buttered corn tortillas and a crisp green salad. Provide additional toppings such as chopped cilantro and sliced green onion, if desired. For a warming snack after an ice skating party or other outdoor activity, serve chili in mugs with spoons. Set out a basket of crackers and a crock of Kerrygold Pure Irish Butter.
Time 1h35m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Soak top and bottom of clay cooker in water 15 minutes; drain. Coat chicken pieces with mixture of flour, chili powder, salt and cumin. Combine celery, onion and garlic in cooker. Top with chicken and green chilies. Pour in chicken broth. Place covered cooker in cold oven. Set oven to 450 degrees. Bake, stirring once or twice, until chicken is tender and brown, about 1 1/4 hours. Remove chicken from cooker. Skin and discard fat from cooking liquid in cooker. Stir sour cream into cooking liquid until smooth. Return chicken to sauce. Sprinkle with cheese. Bake until cheese melts and browns, about 10 minutes. Wonderful with rice.
Time 2h25m Yield 6 to 8 servings Number Of Ingredients 30 Steps:
Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered. Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand. Meanwhile, seed, core, and thinly slice the poblano peppers. Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning. To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread. Preheat the oven to 350 degrees F. Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Turn on oven to lowest setting. Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle). Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth. Add shredded chicken and coat. In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat). Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll. Place in the pan and continue until the mixture is gone. Top with remaining enchilada sauce then pepper jack cheese and cheddar. Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling). This dish can be easily made ahead of time; I usually make this in the morning, so I’ll I have to do is bake an hour before my hubby gets home from work. It’s also a great dish to make when you’ve had roasted chicken the night before and want to use the leftovers.
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
More about “chicken with cheddar and green chilies recipes”
Yield 8 Number Of Ingredients 9 Steps:
Heat large skillet over medium heat. Top half of a tortilla with cheese, chicken, onion, chiles, and peppers. Fold tortilla in half and press down. Lightly brush melted butter on both sides of tortilla and place on skillet, cooking 1-2 minutes on each side. Repeat with remaining ingredients. Serve with salsa and guacamole.
