ll marinade ingredients together, except chicken, to a food processor and
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
Season chicken with garlic powder, salt, and pepper.
Heat oil in a skillet over medium to high heat. Saute chicken in the hot pan until browned, about 5 to 8 minutes per side.
Mash chipotle peppers in a bowl with a fork and mix with cream. Pour over browned chicken and simmer until chicken is fully cooked, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
o a stock pot. Sprinkle chicken breast with salt and pepper
an or wok, add the chicken breast fillets and fry over
toss the macaroni with the chicken, and set aside.
Melt
taste.
Prepare the chicken:
Preheat oven to
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
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ike to use El Monterey Mexican Grill Chicken Taquitos.
ntil lightly caramelized. Add chicken broth and chipotle chile; let simmer 20
ntil hot.
Add chicken and sprinkle chicken with fajita seasoning and
The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.
Season generously with salt, usually about a generous 1/4 teaspoon.
Add the cabbage, carrot, onion, cilantro and chicken.
Toss everything together and let stand for 15 minutes.
Taste and season with additional salt if necessary.
Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.
Serve with warm tortillas.
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
ICIER CHICKEN IS
ore minutes. Add black beans, chipotle and cumin, cook for an