Chicken And White Cheddar Queso Chili Food

WHITE CHICKEN CHILI WITH AGED CHEDDAR

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.

GREEN CHILE QUESO

Steps:

• Heat the milk in a medium saucepan over medium heat. Reduce the heat to low and add the American cheese and Cheddar, stirring until melted. Stir in half of the green chiles and scallions. Transfer to a serving bowl and top with the remaining green chiles and scallions, as well as the Fresno peppers and cilantro. Serve immediately with tortilla chips.

CHICKEN QUESADILLAS WITH SERRANO CHILES AND WHITE CHEDDAR

Steps:

• Season the chicken thighs generously with salt and pepper. Heat the vegetable oil in a large saucepan over high heat. Brown the chicken well on both sides. Remove chicken and set aside. Reduce heat to medium and saute onion, garlic, oregano and cumin for a few minutes. Stir in tomatoes, lime juice, sugar and salt. Add chicken back to the sauce bring to a simmer, cover and cook for 45 minutes.
• Remove chicken from cooking liquid and let rest until cool enough to handle. Pull the meat from the bone and toss with the cooking liquid. Discard the bones and skin.
• Rub a cast iron skillet lightly with vegetable oil and heat over medium flame.
• Sprinkle cheese all over the tortilla. Top with pulled chicken, serranos and another tortilla. Toast on each side in the skillet until warmed through and cheese has completely melted. Repeat with the remaining ingredients.

WHITE CHICKEN CHILI WITH CHEDDAR CHEESE

Steps:

• Heat oil over medium high heat in large sauce pan, add onion, bell pepper, celery and jalapeno chile. Cook, stiring often for about 3 to 4 minutes, until vegetables are translucent.
• Add cumin, corn, green chilies, milk and beans. Bring to a near boil, reduce heat and cover, simmer about 10 minutes, until flavor meld - stirring occasionally.
• Stir in chicken.
• Season with salt and pepper to taste.
• Stir in cheddar cheese.
• Ladle into bowls and garnish with minced cilantro.