Chicken Chili

• From Panning the Globe blog.  This is amazing!  The chicken roasted with the spices is so good!  I saved extra to make chicken tacos.

INGREDIENTS

• 3 pounds boneless skinless chicken breast halves
• 3 tablespoon olive oil, divided
• 2 tablespoons plus 2 teaspoons chile powder, divided
• 3 tablespoons cumin, divided
• 1 teaspoon salt, divided, plus more, to taste
• ½ teaspoon cayenne pepper or to taste
• 3 cups chopped onion (2 medium)
• 3 tablespoons minced garlic or more if you love garlic (4-5 large cloves)
• 3 15-ounce cans white beans, drained
• 2 4-ounce cans chopped green chiles (hot or mild, depending on your preference)
• 2 teaspoons oregano
• 4-6 cups low-salt chicken broth
• 6 cups shredded cheese, divided (half Monterrey Jack, half cheddar)
• 2 cups sour cream, divided
• Garnish:
• Chopped scallions
• Chopped cilantro leaves
• Your favorite hot sauce
• Sour cream
• Shredded cheddar or Monterrey Jack cheese

1. Spice and Roast the Chicken: Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 1 tablespoon cumin, ½ teaspoon salt and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
2. Cook the Chili: In a large pot heat remaining 2 tablespoons olive oil. Sauté onion and garlic over medium heat for 5 minutes or so, until tender. Add beans, shredded chicken, chilies, oregano, 2 tablespoons chile powder, 2 tablespoons cumin, ½ teaspoon salt, and ¼ teaspoon cayenne (or more, to taste). Add 4 cups of chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. (to keep the chicken tender, do not let the pot boil)
3. Remove the pot from the heat and let it cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot, 1 cup at a time. Then stir in 1 cup of sour cream. (Or for Dean's richer, creamier version, add all 6 cups of cheese to the pot and 2 cups of sour cream) Bring the pot back to a gentle simmer over low heat (to keep the dairy products from separating, don't boil). Simmer the chili for 15-20 minutes, adjusting with additional chicken broth, if you like. A method I like to use for great added texture is to use a potato-masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
4. Serve chili in bowls with garnishes on top or on the side

Baked Chicken and Rice Chimichangas

Ingredients

1 1/2 c. cooked shredded chicken (or be easy on yourself and buy a rotisserie chicken)
1/3 c. salsa
1 1 /2 t. ground cumin
1 t. dried oregano
2 T. canola oil
1 package Knorr Fiesta Sides Spanish Rice (or any boxed Spanish Rice)
1 1/4 c. shredded Monterrey Jack cheese
4 burrito sized flour tortillas

Instructions

1. Combine the cooked shredded chicken with salsa, cumin and oregano; set aside
2. Prepare rice according to package directions
3. Stir in the chicken mixture and cheeses.  Divide the mixture between flour tortillas, wrap and place seam side down on a lined baking sheet.  Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees.  Serve, if desired, with your favorite toppings, like guacamole, salsa, sour cream, etc.

Roast Chicken Chimichangas

Ingredients 

2 1/2 cups shredded rotisserie chicken  
1 cup (4 ounces) shredded Monterey Jack cheese (or any Mexican blend cheese)
1/4 cup chopped green onions
1 teaspoon dried oregano
1 teaspoon ground cumin
1 garlic clove, minced
1 (4.5-ounce) can chopped green chiles, drained
1 (16-ounce) can fat-free refried beans
6 (8-inch) flour tortillas
Cooking spray
1/2 cup salsa (the fresh kind from the deli is the best!)

Preparation:

Preheat oven to 500°.
Combine first 7 ingredients in a large bowl; toss well.
Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.

Sliced Steak Soft Taco Sliders with Guaca-Salsa

This one came from Rachael Ray.  She is one of my favorite cooks, and she doesn't let us down with this tasty & flavorful dish!  It's extra good with fresh veggies & herbs from the garden.

STEAKS:

• 4 small flatiron steaks (6 to 7 oz. each) or 1 1/2 to 1 3/4 lbs. flank steak, at room temperature
• Vegetable oil, for coating
• 1 tsp. ancho (mild) or chipotle (hot) chile powder
• 1 tsp. Montreal steak seasoning or salt and pepper

SAUCE:

• 1 large or 2 small ripe avocados, flesh scooped from the skin
• 2 limes, juiced
• 1 large clove garlic, peeled
• 1 jalapeño chile pepper, seeded and coarsely chopped
• 2 tomatillos (or one small red tomato), peeled and coarsely chopped
• 1/2 small red onion, coarsely chopped
• a sprinkle sugar
• A generous sprinkle sea salt
• A small handful cilantro leaves
• A small handful fresh mint leaves
• A few sprigs thyme

TACOS:

• 8 flour tortillas (8 inch)
• All-natural cooking spray

Directions:

1. Preheat an outdoor grill or grill pan to medium-high. Rub the steaks with oil, the chile powder and steak seasoning. Grill the steaks, tented loosely with foil, turning once, for 15 minutes for medium-rare. Remove from the heat and let rest.
2. Combine the sauce ingredients in a blender or food processor and puree until almost smooth.
3. Lightly spray the tortillas with cooking spray and char for a few seconds on each side on the grill or stovetop. To form each slider: Spread some sauce on each tortilla, top with very thinly sliced steak in an even layer and fold the tortilla into quarters.

Chicken and Black Bean Empanadas

Ingredients:

Roasted chicken (about 2 to 3 cups shredded - I use rotisserie chicken)
1 (15-ounce) can black beans, drained
1/2 cup shredded pepper Jack or Monterey Jack cheese
1/2 cup shredded Cheddar
1/2 cup prepared salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
2 (9-inch) refrigerated pie crusts
1 egg, beaten with water, if desired, for egg wash

Directions:

Preheat oven to 425 degrees F.

In a large bowl, combine chicken, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.

Pour chicken filling into pie crust, then top with 2nd crust and crimp edges. Brush with egg wash and place into preheated oven. Bake for 20 - 25 minutes, until crust is golden brown.

You may have extra filling, so you can make another smaller version or use the filling for quesdillas!

Avocado Dip

Juice of half lime
1/2 tsp. cumin
Handful of chopped cilantro
1/4 cup Italian dressing
2-3 avocados, diced
2 tomatoes, seeded and diced
1/2 med. sweet onion, finely diced
1 jalapeño pepper (no seeds), finely diced
1 garlic clove, finely minced
4 oz feta cheese

Combine lime juice, cumin, cilantro, and dressing. Set aside. Chop everything else except the feta.