Green Chile Pepper And Tomato Chicken Dip Recipes

Steps:

• Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
• Follow package instructions.

Steps:

• First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
• After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
• Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!

Steps:

• In a double boiler, melt the processed cheese. Blend in the turkey chili and diced tomatoes with green chili peppers. Mix in chicken and sour cream. Heat and stir until well blended. Serve warm.

Steps:

• Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer to platter.
• Melt remaining 1 1/2 tablespoons butter in same skillet over medium heat. Add onion, mushrooms and bell pepper to skillet and sauté until almost tender, about 5 minutes. Add tomatoes with juices, broth, chili powder and crushed red pepper. Cook until mixture thickens, breaking up tomatoes with wooden spoon, about 8 minutes. Return chicken and any juices on platter to skillet. Simmer until chicken is just heated through, about 2 minutes. Transfer to platter and serve.

Steps:

• Bring a pot of water to the boil. Score an 'X' on the bottom of each tomato. Carefully place tomatoes into the boiling water, turn off the heat and let sit for about 1-2 minutes. Remove the tomatoes with a slotted spoon and peel the skin off. Chop tomatoes and set aside.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken until golden brown, about 2-3 minutes each side, adding more oil to pan as needed. Transfer chicken to platter.
• In same skillet, add onion, garlic and parsley and saute until onion is soft, scraping up any brown bits, about 5 minutes.
• Add green peppers, tomatoes and wine and stir to combine. Season with salt and pepper.
• Lay chicken breasts on top of mixture. Cover and simmer over mediun-low heat for 30 minutes. Uncover and cook until chicken is tender and sauce is reduced, about 15 minutes.
• Serve with rice or noodles.
• Enjoy!

Steps:

• Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
• Transfer the chicken mixture to a medium baking dish.
• Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
• ***NOTE***I season the chicken with my favorite spices prior to grilling.
• Fajita seasoning or Montreal seasoning work well.
• The purchased grilled chicken would save a step, also.
• I have added more or less jalapeno depending on the tastes of those I will be serving it to.

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes total, adding more oil as needed. Transfer to platter (reserve skillet).
• Add onion, garlic, and parsley to same skillet; sauté until onion is soft, scraping up browned bits, about 4 minutes. Add green peppers, tomatoes, and wine; return chicken to skillet. Cover; simmer over medium-low heat 30 minutes. Uncover; cook until chicken is tender and sauce is reduced, about 15 minutes. Season with salt and pepper.

Steps:

• Heat oven to 350ºF.
• Combine bread crumbs and 1 Tbsp. Parmesan.
• Mix remaining Parmesan with remaining ingredients in shallow ovenproof dish until blended; top with crumb mixture.
• Bake 15 min. or until top is golden brown, and dip is hot and bubbly around edge.

Steps:

• Chop tomatoes and onions into 1/4-in. pieces; place in a large bowl. Stir in the next five ingredients. Add jalapeno if desired. Cover and refrigerate overnight. Serve with tortilla chips.

Steps:

• In a double boiler, melt the processed cheese. Blend in the turkey chili and diced tomatoes with green chili peppers. Mix in chicken and sour cream. Heat and stir until well blended. Serve warm.