Sunday, December 28, 2014

White Chicken Chili


  • 1 tablespoon vegetable oil


  •  1 onion, chopped
     3  ribs of celery diced finely


     2 (4 ounce) can chopped green chile peppers
     2 teaspoons ground cumin
     1 teaspoon dried oregano
     1 teaspoon ground cayenne pepper
     2 (14.5 ounce) cans chicken broth
     3 cups chopped cooked chicken breast
     3 (15 ounce) cans white beans
     1 cup shredded Monterey Jack cheese

     Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

    Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

    Pineapple cheese ball


    2 (8 oz.) pkg. cream cheese (softened)
    1 (8 and 3/4 oz.) crushed pineapple (drained)
    1/4 c. chopped bell pepper
    2 tbsp. chopped onion
    1 tbsp. seasoned salt
    1 to 2 c. chopped pecans (add half to cheese ball and roll ball in remainder)
    Mix cream cheese, pineapple, bell pepper, onion, salt and pecans. Roll in remaining chopped pecans. Refrigerate to allow flavors to blend.