Creamy White Pheasant Chili Food

CHILI PHEASANT

Chili Pheasant image

Make and share this Chili Pheasant recipe from Food.com.

Provided by Iowahorse

Categories Lunch/Snacks

Time 50m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

8 pheasants, breasts boned
1 (10 1/2 ounce) can green chilies, chopped
8 ounces monterey jack cheese, cut into 8 strips
1/4 cup breadcrumbs
1/4 cup parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
10 tablespoons butter, melted
1 (15 ounce) can tomato sauce
1/2 teaspoon cumin
1/3 cup onion, sliced
hot pepper sauce

Steps:

Flatten pheasant breasts then place 1 tb of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick.
Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ªts of cumin, mixing well.
Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more.
Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min.
or until brown.
Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.
Spoon over rolls and serve.

Nutrition Facts : Calories 2804.4, Fat 158.9, SaturatedFat 59.3, Cholesterol 1017, Sodium 1751.2, Carbohydrate 18.5, Fiber 3.1, Sugar 7.9, Protein 307.9

CREAMY WHITE CHILI

Creamy White Chili image

I got the best white chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. -Laura Brewer, Lafayette, Indiana

Provided by Taste of Home

Categories Dinner Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 17

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional

Steps:

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Nutrition Facts : Calories 334 calories, Fat 16g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1045mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein.

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