Chili Suizas Bake

Name: Chili Suizas Bake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 473 milliliters chicken stock; 59 milliliters cilantro, a handful; 118 milliliters creme fraiche; 4 cloves garlic, finely chopped; 907 grams ground chicken; 2 teaspoons honey; 1 jalapeno, seeded and finely chopped; 1 lime, juiced; 237 milliliters shredded Monterey Jack cheese, about 1/3 pound; 2 Tbsps extra-virgin olive oil, 2 turns of the pan; 1 onion, chopped; 3 larges poblano peppers; 6 servings Salt and pepper; 237 milliliters shredded Swiss cheese, about 1/3 pound; 16 mediums 12 large or to small tomatillos, peeled, rinsed and halved; 710 milliliters lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor

Chili Suizas Bake might be just the main course you are searching for. This recipe serves 6. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 803 calories, 44g of protein, and 47g of fat. Head to the store and pick up salt and pepper, jalapeno, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for The Super Bowl. This recipe is typical of American cuisine.

Instructions

Heat the broiler to high.

Equipment you will use

Broiler

Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape.

Ingredients you will need

Poblano Pepper

Equipment you will use

Oven

Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Peppers

Equipment you will use

Frying Pan

Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth.

Ingredients you will need

Tomatillos

Cilantro

Jalapeno Pepper

Whole Chicken

Garlic

Onion

Equipment you will use

Food Processor

Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes.

Ingredients you will need

Salt And Pepper

Chicken Stock

Tomatillos

Whole Chicken

Chili Pepper

Honey

When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili.

Ingredients you will need

Poblano Pepper

Chili Pepper

Seeds

Remove chili pan from heat and stir in lime juice.

Ingredients you will need

Lime Juice

Chili Pepper

Equipment you will use

Frying Pan

Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses.

Ingredients you will need

Creme Fraiche

Monterey Jack Cheese

Chili Pepper

French Fries

Equipment you will use

Frying Pan

Place under broiler until brown and bubbly.

Equipment you will use

Broiler

Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!

Ingredients you will need

Chili Pepper

Equipment you will use

Frying Pan

Bowl

Equipment

Ingredients

Servings:

473milliliters

chicken stock 59milliliters

cilantro, a handful 118milliliters

creme fraiche 4cloves

garlic, finely chopped 907grams

ground chicken 2teaspoons

honey 1

jalapeno, seeded and finely chopped 1

lime, juiced 237milliliters

shredded Monterey Jack cheese, about 1/3 pound 2Tbsps

extra-virgin olive oil, 2 turns of the pan 1

onion, chopped 3larges

poblano peppers 6servings

Salt and pepper 237milliliters

shredded Swiss cheese, about 1/3 pound 16mediums

12 large or to small tomatillos, peeled, rinsed and halved 710milliliters

lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Bodegas Naveran Brut Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.