Chicken Chili

I'm not sure if this is considered Mexican, but it is amazingly delicious either way! The recipe is from my friend, Rosie Pacini.

3 yellow onions, chopped
2 Tbs. olive oil, plus extra for chicken
4 cloves garlic
4 bell peppers (any color), cored, seeded, and large-diced
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. dried red pepper flakes
1/4 tsp. cayenne pepper, or to taste
2 tsp. kosher salt, plus more for chicken
2 28-oz. cans whole peeled tomatoes in puree, undrained
1/4 c. fresh basil leaves, minced
4 chicken breasts
black pepper

for serving: chopped onions, corn chips, grated cheese, sour cream

Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

Put the tomatoes in the food processor for a few pulses and then add them. Add the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Rub the chicken breasts with olive oil and put on a baking sheet. Sprinkle with salt and pepper. Roast the chicken. Let cool slightly. Cut chicken into chunks and add to the chili. Simmer, uncovered, for another 20 minutes.

Chili's Southwestern Eggrolls

My in-laws request this at every superbowl / fantasy football draft / New Year's Eve / in any way sports oriented party. And they are right to do it. Because they are delicious. And super easy. I usually triple the batch to take it to parties. And there are never any leftovers. If you've ever eaten them, you know why.

1 chicken breast
1 T oil
2 T minced red bell pepper
2 T minced green onion
1/3 c frozen corn
1/4 c canned black beans, rinsed and drained
2 T frozen spinach, thawed and drained
2 T diced canned jalapenos
1/2 T minced fresh parsley
1/2 t cumin
1/2 t chili powder
1/4 t salt
dash cayenne
3/4 c shredded monterrey jack cheese
5 - 7" tortillas

Grill your chicken; let cool. Over medium high heat, saute red pepper and onion till tender; add diced cooked chicken; add corn, black beans, spinach, jalapeno, parsley, cumin, chili powder, salt, and cayenne. Cook for 4 minutes, stirring well to separate and incorporate spinach. Remove pan from heat and add cheese; stir to melt.

Wrap tortillas in a moist cloth and microwave 1 minute or until hot and pliable. Spoon 1/5 of the mixture into the center of each tortilla. Fold in the ends and roll the tortilla tightly - hold with a toothpick. Cover with plastic wrap and freeze at least 4 hours.

Heat oil to 375 degrees and fry for 12-15 minutes each. Drain and cut on the bias.
Serve with avocado dill dip.

Avocado Dill Dip:

1/4 c smashed fresh avocado (about 1/2 an avocado)
1/4 c mayo
1/4 c sour cream
1 T buttermilk
1 1/2 t white vinegar
1/8 t salt
1/8 t dried parsley
1/8 t onion powder
1/8 t dried dill weed
dash garlic powder
dash pepper

Mix and chill for an hour or more to blend flavors.

Pepita Crusted Cheddar Jack Southwest Chicken Mac

I got this off of Picky Palate. It was a hit for my family! Yum-O!

1 pound dry elbow pasta noodles

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped white onion
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped jalapeno, seeds and membrane removed
2 cups cooked shredded rotisserie chicken
3 tablespoons finely chopped fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 (14-ounce) can tomatoes with green chiles, mild version
1/2 cup butter (1 stick)
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups whole milk
2 1/2 cups shredded medium Cheddar
2 1/2 cups shredded Monterey Jack
1/2 cup shredded smoked Cheddar
1/2 cup cream cheese, softened
2 tablespoons butter, melted
1 cup plain panko bread crumbs
1 cup coarsely ground roasted salted pepitas (pumpkin seeds)

Fill a large pot with water and bring to a boil. Add dry elbow pasta to boiling water and cook for about 10 minutes or until al dente, drain and reserve.
Preheat oven to 350 degrees F.
Heat olive oil in a large nonstick skillet over medium high heat. Add onion, bell pepper and jalapeno. Saute for 4 to 5 minutes or until tender. Add chicken, cilantro, salt, cumin, pepper and tomatoes; saute for 3 to 4 more minutes, remove from heat and set aside.
In a separate large pot over medium heat, melt butter. Remove from heat and whisk in flour, salt and pepper until smooth. Place back on medium-high heat, slowly whisk in milk and bring to a boil while continuously whisking. Reduce heat and stir in Cheddar, Monterey Jack, smoked Cheddar and cream cheese until melted and smooth. Stir in cooked elbow noodles and chicken mixture. Pour mac and cheese mixture into a greased 3 quart casserole dish. In a medium bowl, combine the melted butter and bread crumbs. Toss to coat and sprinkle crumbs and pepitas over top of mac and cheese. Bake for 20 to 25 minutes or until cheese is bubbly and crumbs browned. Enjoy!