Shredded Chicken

I swear, I take one look at this photo and I instantly start to salivate. Jalapenos, cheddar, and cream cheese coming together in the perfect combination. Add in some flavor packed shredded chicken on big warm bun and you will have a super tasty sandwich. Not only do I love this recipe because it tastes amazing but I also love it because it takes no more than 3 minutes to prepare and maybe 5 minutes to finish. Just throw together some greens for a salad or some fries in the oven and you have a meal ready to go. Perfect for us working folks who never seem to have enough time at the end of the day.

INGREDIENTS
2 lb boneless skinless chicken breast
1 small onion, diced
2 tbsp garlic, minced
2 (10 oz) cans original Rotel Diced Tomatoes and Green Chilies
2 tbsp chili powder
1 tbsp cumin
1 tsp salt
1/2 c heavy cream
2 oz cream cheese
1 c cheddar cheese, shredded
1/4 c canned jalapeños, chopped
extra canned jalapeños for topping

STEPS

Place the chicken, onion, garlic, and Rotel in the crock-pot.
In a small bowl mix together the chili powder, cumin, and salt and sprinkle over all the items in the crock-pot.
Cover and cook on low for 8 hours or high for 4 hours.
Remove the cooked breasts from the pot and transfer to a cutting board.
Using two forks shred the chicken and place back into the crock-pot.
Cover the crock-pot and keep on low.
While the chicken is soaking up all those tasty flavors start the cheese sauce by heating the heavy cream over medium-high heat.
Allow the cream to come to a boil stirring constantly.
Whisk in the cream cheese until melted.
Add in the cheddar and chopped jalapeños and stir until smooth.
Assemble the sandwiches by placing a scoop of the shredded chicken onto the bottom of the bun (I use tongs to try and squeeze out the excess juice), then add a spoonful of the cheese sauce, add additional sliced jalapeños if desired, and top with the other half of the bun.
Chow down!

Recipe adapted from Food Fanatic.

Dinners

Recipe—Chicken Tamale Pie

August 6, 2013January 26, 2018 Diva di Cucina

I’m all for one-pot dinners that are quick, easy, and save me from washing any extra dishes. This dinner is all of the above and it is absolutely delicious. If you love tamales then you will love this recipe. Think tamales, but on steroids. The cornbread has so many wonderful flavors and great texture. And then you get way more meat than you will ever find in some little hand rolled tamale, plus cheese. Glorious cheese! If you have a family that loves all the flavors of Mexican food and you are looking for something new that will save you some time in the kitchen give this recipe a try. You wont regret it!

Note: I love Del Real products. I frequently use them as a way to save me time in the kitchen. For this recipe I used a package of the Del Real Shredded Chicken. It shaved off prep time and their products are super affordable. You can also purchase a rotisserie chicken, or if you have time just boil 2 chicken breasts for about 20 minutes and shred them yourself.

INGREDIENTS
1/3 c milk
1 egg
1/4 tsp chili powder
14.75 oz creamed corn
8.5 oz package of Jiffy corn muffin mix
4 oz can diced green chilies, drained
10 oz can red enchilada sauce (I love Las Palmas)
2 c chicken, cooked and shredded
1 1/2 tbsp taco seasoning
1 c pepper jack cheese, shredded
2 tbsp fresh cilantro, chopped
2 tbsp Cotija cheese, crumbled

STEPS

Preheat oven to 400º.
Combine milk, egg, chili powder, creamed corn, Jiffy, and green chilies in a medium mixing bowl and stir just until combined.
Pour the cornbread mix into a greased pie dish.
Bake the cornbread for 23–28 minutes or until it is just cooked through and golden on top.
While the cornbread is baking toss the shredded chicken with the taco seasoning and 1/3 cup of the enchilada sauce.
Using a fork, poke a liberal amount of holes into the cornbread.
Pour the remaining enchilada sauce over the top of the baked cornbread.
Add the seasoned shredded chicken to the top of the cornbread spreading it around evenly.
Sprinkle the shredded pepper jack cheese over the top of the chicken.
Bake for an additional 15 minutes.
Remove from the oven and allow it to set for 5 minutes.
Sprinkle with the cilantro and Cotija cheese.
Cut and serve as you would a pie.
Enjoy!

Recipe adapted from Cooking Light.

Do you like using Del Real Products? Then perhaps you will love this fabulous recipe!

Chile Verde Stuffed Poblano Chilies

Dinners, Sandwiches

Recipe—Crock-Pot Pale Ale BBQ Chicken Sandos

May 23, 2012January 29, 2018 Diva di Cucina

It can be hard finding recipes for the crock-pot that are appealing during the warm summer months. Most of my crock-pot recipes are really rich comfort foods that I think of more as cool weather food. Well here is a perfect recipe to try out this summer. Not only will your house stay cooler not having the oven on, but it also allows you to enjoy more time to play outside since dinner will be a breeze! While these were great as they were, I think next time I might melt some cheddar cheese over the top just to finish them off. Yummmm! Be sure to have lots of napkins on hand because these saucy sandos are sure to get messy.

INGREDIENTS
4 boneless skinless chicken breasts
salt and pepper
2 c of your favorite bbq sauce
8 oz of Sierra Nevada Pale Ale
sandwich rolls (I used small ones to make sliders)

STEPS

Season the chicken breast with salt and pepper.
Mix the bbq sauce and beer in the crock-pot.
Add in the chicken.
Cook on high heat for 3–4 hours or on low heat for 7–8.
Remove the chicken from crock-pot and place on cutting board.
Using a fork, shred the chicken and toss back into the crock-pot.
Allow chicken to sit in sauce for an additional 20–30 minutes to soak up some extra flavor.
Place the saucy meat on a roll and enjoy!