Best Chicken Green Chili Straws With Jalapeno Honey Dip Recipes

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PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP



Parmesan-Crusted Chicken with Creamy Honey-Mustard Dip image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 13

Cooking spray
1/3 cup all-purpose flour
Salt and ground black pepper
1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
1/3 cup milk
1/3 cup grated Parmesan
1/2 cup quick-cooking oats
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 cup sour cream, regular or low-fat
2 teaspoons Dijon mustard
2 teaspoons honey

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
  • To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
  • Serve chicken with dip on the side.

PRESSURE-COOKER JALAPENO POPPER CHICKEN CHILI



Pressure-Cooker Jalapeno Popper Chicken Chili image

A quick and comforting chili that tastes like liquid jalapeno poppers! You cant have just one bowl! -Natasha Galbreath, Spanaway, Washington

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 16

2 tablespoons butter
1 pound ground chicken
1 large onion, chopped
2 to 4 jalapeno peppers, seeded and finely chopped
4 garlic cloves, minced
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 package (8 ounces) cream cheese, cubed
1/4 cup water or chicken broth
2 tablespoons ranch salad dressing mix
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
Shredded cheddar cheese, sour cream and crumbled cooked bacon

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. When butter is hot, add the chicken, onion, jalapenos and garlic; cook and stir until chicken is no longer pink and vegetables are tender, 6-8 minutes, breaking up chicken into crumbles. Stir in corn, beans, diced tomatoes and chiles, cream cheese, water, dressing mix and seasonings. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Stir before serving. Garnish with shredded cheddar cheese, sour cream, bacon and additional jalapenos., Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with toppings.

Nutrition Facts : Calories 344 calories, Fat 20g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 1141mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein.

GREEN CHILE CHICKEN CHILI



Green Chile Chicken Chili image

The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 10

4 bone-in chicken breast halves (14 ounces each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 ounces) chopped green chiles
2 jars (16 ounces each) salsa verde
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1 cup sour cream
1/2 cup minced fresh cilantro
Optional toppings: Shredded Colby-Monterey Jack cheese, sour cream and crushed tortilla chips

Steps:

  • Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.

CHEF JOHN'S GREEN CHICKEN CHILI



Chef John's Green Chicken Chili image

Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

3 pounds skinless, boneless chicken thighs
kosher salt to taste
1 (24 fluid ounce) bottle tomatillo-based salsa verde
½ (4 ounce) can chopped roasted green chiles
3 cloves garlic
1 large jalapeno pepper, seeded and sliced
½ cup lightly packed cilantro leaves and stems
1 tablespoon ground cumin
1 teaspoon ground dried chipotle pepper
½ teaspoon freshly ground black pepper
¾ teaspoon dried oregano
1 teaspoon kosher salt, or more to taste
2 (15 ounce) cans white kidney beans, drained and rinsed

Steps:

  • Season chicken thighs with salt on both sides.
  • Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
  • Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
  • Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
  • Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g

HONEY-JALAPENO CHICKEN WITH SESAME SOBA NOODLES



Honey-Jalapeno Chicken with Sesame Soba Noodles image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

12 ounces soba noodles
1 jalapeno, seeds removed
1/3 cup honey
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons water
2 teaspoons olive oil
1/2 rotisserie chicken, shredded or sliced
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup chopped scallions, green part only
2 tablespoons pickled ginger, minced

Steps:

  • Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).
  • In a blender or food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through.
  • In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated chicken and sauce over noodles.

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