Tuesday, October 21, 2008


Mexican Cheese Chicken

4 whole boneless, skinless chicken breasts, halved
4 large canned green chilies
1/4 lb Swiss or Gouda cheese
1/2 cup fine, dry, unsalted bread crumbs
1/4 cup grated Swiss cheese
1 tsp unsalted chili powder
1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/8 tsp. freshly ground pepper
6 Tbsp melted unsalted butter

Lightly pound chicken to thickness of 1/4 inch. Slice chilies in half lengthwise. Cut 1/3 pound cheese into 8 slices 1/2 inch thick and 1.5 inches long. Place 1 chili and 1 cheese slice on each chicken piece. Roll up, enclosing filing. Combine bread crumbs, 1/4 cup grated cheese, chili powder, cumin, garlic powder and pepper in shallow dish. Dip chicken rolls in melted butter. Roll in crumb mixture, coating evenly. Place seam side down in 9x12 baking dish. Drizzle with remaining butter. Cover and refrigerate overnight. Preheat oven to 400; Bake chicken until tender and golden brown 20-25 minutes.

*I can jalapeno peppers and use those instead of chilies - really kicks it up a notch.
*I've used Gouda cheese or Havarti or Pepper Jack or Velveeta for the slices
*I often use shredded cheese blends I have on hand, like "Fiesta Blend" or "Taco Cheese" or "Colby/Monterrey Jack"
* I find I usually have to double the dry ingredients in order to make it cover the chicken
* And since it seems like chicken breasts are so big, I find I need to bake it longer - 30-35 minutes.
*IF you want to freeze them like I mentioned before, place them on a cookie sheet, freeze till solid, then place in plastic bags; it makes it easier to take out just what you need in the future.

Beer Cheese Soup from Lissa

Boil 3 cups water and 1 can beer (only bottles in this house) and 4 chicken bouillon cubes.

While coming to a boil chop the vegetables and add them:
1 cup celery, chopped
1 cup onion, chopped
1 1/2 cups carrots, diced or sliced
3 1/2 cups potatoes, diced (red for firm and white for a thicker soup and little chunks)

Add more vegetables if you want a chunkier soup. Simmer until vegetables are tender, 20-30 minutes. Add two cans of Campbell's cream of mushroom soup and 1 pound of Velveeta cheese. Stir until cheese melts.

1 comment:

Kristi said...

Oh Bless you! You didn't have to do it right away! They look yummy and I can't wait to try them.