Chili Suizas Bake

Name: Chili Suizas Bake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 480 milliliters chicken stock; 4 grams cilantro, a handful; 115 milliliters creme fraiche; 4 cloves garlic, finely chopped; 907 grams ground chicken; 2 teaspoons honey; 1 jalapeno, seeded and finely chopped; 1 lime, juiced; 113 grams 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; 108 grams shredded Swiss cheese, about 1/3 pound; 16 mediums 12 large or to small tomatillos, peeled, rinsed and halved; 345 milliliters lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor

If you want to add more gluten free recipes to your recipe box, Chili Suizas Bake might be a recipe you should try. This recipe makes 6 servings with 802 calories, 44g of protein, and 46g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 40 minutes. It is perfect for The Super Bowl. Head to the store and pick up ground chicken, olive oil, honey, and a few other things to make it today. This recipe is typical of American cuisine. If you like this recipe, you might also like recipes such as Enchiladas Suizas, Enchiladas Suizas, and Enchiladas Suizas.

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

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

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:

480milliliters

chicken stock 4grams

cilantro, a handful 115milliliters

creme fraiche 4cloves

garlic, finely chopped 907grams

ground chicken 2teaspoons

honey 1

jalapeno, seeded and finely chopped 1

lime, juiced 113grams

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 108grams

shredded Swiss cheese, about 1/3 pound 16mediums

12 large or to small tomatillos, peeled, rinsed and halved 345milliliters

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

Recommended wine: Cava, Shiraz, Grenache

Chili can be paired with Cava, Shiraz, and Grenache. 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. One wine you could try is Juve Y Camps Brut Nature Reserva de la Familia Cava. It has 4.3 out of 5 stars and a bottle costs about 16 dollars.

Juve Y Camps Brut Nature Reserva de la Familia Cava

Pale gold in color, this Cava has aromas of mature white peach, toasted bread and green tea with hints of lemon citrus and apricots. Equally rich and broad on the palate, these flavors continue to unfold on the palate.Its fresh profile makes it a perfect match for pate, seafood, tapas, paellas, grilled poultry or cured meats.