Preheat oven to 375 degrees F. In large bowl, mix together cream cheese, diced Chipotle Gouda and Chipotle Chicken.
On a clean flat work surface, stuff jalapeno peppers with cream cheese mixture. Distribute the shredded Chipotle Gouda evenly over the tops of stuffed jalapeno peppers. Wrap a strip of Bacon around each jalapeno pepper.
Spray baking sheet with nonstick cooking spray and place jalapenos on baking sheet. Bake for 15-20 minutes, until peppers are tender and bacon is crispy; serve warm.
ooked rice, salsa, pinto beans, Chipotle Chicken and 1/2 cup of
ll marinade ingredients together, except chicken, to a food processor and
In a large bowl, combine spring greens, chicken breasts, raspberry chipotle ranch dip, avocados and cheese.
Place 1/2 cup of chicken mixture on each tortilla and roll into a cone.
Secure each wrap with a sheet of foil or plastic wrap.
Refrigerate until ready to serve.
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
In a bowl, stir together mayonnaise, sour cream, chipotle sauce, garlic, lime rind and lime juice.
Cover and refrigerate until serving (up to one day) Using metal skewers or wooden skewers that have been soaked in water for at least 30 minutes, thread two or three shrimp on each skewer.
Place each skewer on greased grill and grill until pink (about 1 1/2 to 2 minutes per side).
Serve either hot or cold with Chipotle Lime Dip for dipping.
rappers and filling.
MAKE DIP:
Stir together sour cream
toss the macaroni with the chicken, and set aside.
Melt
Toss the lettuce, chicken, cheese and mango in a large bowl.
In separate bowl, whisk together the mango chutney, mayonnaise, sour cream and lemon juice to make dressing.
Pour dressing over salad and garnish with sliced almonds. Serves 2 as entree salad, 4 as side salad.
Add the chicken breasts to a baking dish
Drain and chop the chunk chicken.
Combine all ingredients except the celery in a microwave safe bowl and heat in microwave on high for 2-3 minutes.
Stir in one stalk of celery cut up (optional).
Serve with celery sticks, corn chips or tortilla chips for dipping.
T. Marzetti Buffalo Blue Cheese dressing may be substituted for the first two ingredients.
Cooked (cut up) chicken breasts may be substituted for the cans of chunk chicken.
Recipe may be refrigerated and served cold.
Preheat oven @ 350 degrees.
Blend chicken, softened cream cheese, ranch dressing, chicken wing sauce and 3/4th the shredded cheese together with mixer (or by hand if you prefer chunkier chicken dip). Spread mixture in a 9\"x13\" baking dish. Sprinkle remaining shredded cheddar across top. Bake uncovered for 1/2 hour. Serve with Tostino's Scoops or chip of your choice.
In crock-pot, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings.
This recipe can be made in the oven too, just preheat oven to 350 degrees. and use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours.
LARGE skillet and brown chicken until no longer pink and
ore minutes. Add black beans, chipotle and cumin, cook for an
dd tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about
nd add to cubed chicken. Allow the chicken pieces to marinate up
ner into crock pot. Season chicken thighs with a light dash
Brush chicken breasts with olive oil and
esired cook time.
cut chicken into bite sized pieces and