Chili Dip

1 15−ounce Hormel Turkey With Beans, 99% Fat−Free Chili 1 8 oz. package fat−free cream cheese 1 cup reduced fat shredded sharp cheddar cheese Allow the cream cheese to soften completely to room temperature. Spread the cream cheese on the bottom of a shallow casserole type dish. Next, evenly spread the chili over the cream cheese. Lastly, sprinkle the shredded cheese over the chili. Bake at 350F for 20 to 25 minutes or until heated through. Serve hot with baked tortilla chips. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Chile−Cheese Chowder

2 bacon slices 1 cup chopped carrot 1 cup chopped, seeded, poblano chiles 1 cup chopped onion 2 tablespoons minced, seeded jalapeno peppers 1/2 teaspoon ground cumin 3 cloves garlic, minced 2 (16 oz.) cans fat−free chicken broth 5 cups diced, peeled, baking potato 1/2 teaspoon salt 1/3 cup flour 2 1/2 cups 1% milk 3/4 cup shredded Monterey Jack cheese 1/2 cup shredded reduced−fat sharp cheddar cheese 2/3 cup sliced green onions In a dutch oven, cook bacon until crisp. Reserve 1 tablespoon drippings in pan, remove bacon and set it aside. To the pan add carrots, chiles, onion, jalapeno, cumin, and garlic. Saute until browned. Stir in broth and scrape bottom of pan to release browned bits. Add potatoes and salt, cover, and simmer for 25 minutes. Whisk together flour and milk, add to potato mixture while stirring and cook over medium heat until thickened stirring often (about 10 minutes). Remove from heat, stir in cheeses until melted. Serve in bowls topped with crumbled bacon and sliced green onions About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Events and Gatherings: White Chili I | Submitted By: Dierdre Dee

1 tablespoon olive oil4 skinless, boneless chicken breast halves - cubed1 onion, chopped1 1/4 cups chicken broth1 (4 ounce) can diced green chiles1 teaspoon garlic powder1 teaspoon ground cumin1/2 teaspoon dried oregano1/2 teaspoon dried cilantro1/8 teaspoon cayenne pepper1 (15 ounce) can cannellini beans, drained and rinsed2 green onions, chopped2 ounces shredded Monterey Jack cheeseHeat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese. Amount Per Serving  Calories: 357 | Total Fat: 9.7g | Cholesterol: 81mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 357

Total Fat: 9.7gCholesterol: 81mgSodium: 490mgTotal Carbs: 27.8g    Dietary Fiber: 6.3gProtein: 39.3g VIEW DETAILED NUTRITION
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Reviewed on Mar. 3, 2003 by MIRANDA    This was so easy and quick to make! I did make a few changes though: it was a little bland, so I added a few more dashes of each spice, used fresh cilantro, 2 cans of great northern beans, and added a bit of flour to thicken. Simmered 5-10 minutes longer than recipe stated. The grocery store didn't have monterey jack cheese, so we used colby jack instead. Served with cornbread. My husband said, 'mmmmmm,' after every bite. Next time, I'll make a double batch so there are more leftovers! Thanks for a fabulous recipe! Was this review helpful? [ YES ]
141 users found this review helpful This was so easy and quick to make! I did make a few changes though: it was a little bland, so...

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4th of July Recipes: Green Chili Chicken Burgers | Submitted By: Kelly

1 avocado, peeled and pitted1/2 cup fresh cilantro leaves2 tablespoons reduced-fat sour cream1/2 teaspoon chili powdersalt and pepper to taste1 pound ground chicken breast1 (4 ounce) can chopped green chile peppers, drained1 fresh jalapeno pepper, seeded if desired and finely diced3 green onions, finely chopped1 tablespoon dried oregano1 teaspoon salt1 teaspoon garlic powderground black pepper to taste4 slices Cheddar cheese4 hamburger buns, split1 cup shredded lettuce1/3 cup salsaTo make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth.. Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties. Preheat an outdoor grill for medium heat. Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting. Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve. Amount Per Serving  Calories: 497 | Total Fat: 23.8g | Cholesterol: 102mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 497

Total Fat: 23.8gCholesterol: 102mgSodium: 1629mgTotal Carbs: 33g    Dietary Fiber: 6.7gProtein: 38.7g VIEW DETAILED NUTRITION
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