Best Chicken Chili Cheesecake Recipes
EASY WHITE CHICKEN CHILI
This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.
Provided by EPHESIS
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
- Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
- Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g
EASY WHITE CHICKEN CHILI
Steps:
- In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 504mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN-CHILE CHEESECAKE
This tasty gem is supposed to be from the Feb.1992 Southern Living. I found it written on a scrap of paper in a recipe box that I bought at an estate sale so I can't be sure of it's accurate to the original. It can be used as an appetizer (serve with tortilla chips or crackers) or the main course. Use this recipe to get rid of leftover chicken (or turkey at Thanksgiving!). It makes 8-10 servings as a main course but at least double that as an appetizer. Great for parties!
Provided by Realtor by day
Categories Savory Pies
Time 1h30m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Combine the tortilla chips and butter.
- Press on the bottom and 1 inch up the sides of a 9-inch springform pan, or deep dish pie pan.
- Set aside.
- Beat the cream cheese with an electric mixer at high speed until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the chili powder, cumin, Worcestershire sauce, salt and minced green onions.
- Pour half of the cream cheese mixture into the prepared pan.
- Sprinkle with the chicken, chiles and Monterey Jack cheese.
- Carefully pour the remaining cream cheese mixture on top.
- Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set.
- Cool completely on a wire rack.
- Combine the sour cream and seasoned salt.
- Spread evenly over the top of the cheesecake.
- Cover and chill for at least 8 hours.
- Just before serving, top with granishes and serve with picante sauce.
Nutrition Facts : Calories 683.9, Fat 59, SaturatedFat 35.5, Cholesterol 279.4, Sodium 590, Carbohydrate 16.4, Fiber 2, Sugar 6.3, Protein 25.6
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