White Chili

White Chili
From Taste of Home April/May 2010
Modified by Laura Cannon
You can leave the heat out of this if you leave out the cayenne pepper.

Prep: 30 min
Cook: 3 hours
Yield: 12 servings (1 Cup each)

3 cans (15 1/2 oz. each) great northern beans, rinsed and drained
OR 1 1/2 C. dried great northern beans
3 cups cubed cooked chicken breast
OR 3 cans (12.5 oz. each) canned chicken
1 jar (15 oz.) Alfredo Sauce
2 Cups chicken broth
1 to 2 cans (4 oz. each) chopped green chilis We were out so we didn't use it.
1 1/2 cups frozen gold and white corn
OR 2 cans (15.25 oz. each) yellow corn, canned, drained
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Pepperjack cheese
1 cup sour cream
1 small sweet yellow (OR red OR green) pepper, chopped
1 small onion, chopped
3 garlic cloves
Tbsp. ground cumin
1 1/2 tsp. black pepper (white if you are a purist)
1 to 1 1/2 tsp. cayenne pepper (optional)
Salsa verde and chopped fresh cilantri, optional

In a large slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated through, stirring once. Serve with salsa verde and cilantro if desired.

Bean and Cheese Quesadillas

Bean and Cheese Quesadillas

From Family Circle magazine.

It is somewhat spicy, but the boys love it!

Makes about 6 servings; Prep 15 minutes
Cook 7 minutes for filling, about 3 minutes per quesadilla

1 Tbsp. Olive oil
1 small onion, finely chopped
1/2 small green pepper, seeded and chopped
15 oz. black beans, drained and lightly mashed
1/2 C. Salsa
1/2 tsp. chili powder
10 whole wheat tortillas
8 oz. Pepper Jack Cheese, shredded
1/2 C. cilantro leaves
Extra salsa for serving (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa, and chili powder. Cook for 3 minutes, stirring occasionally.
2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/2 C. of the bean mixture and 1/3 C. of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
3. Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quasadillas. Allow skillet to cool slightly if it becomes too hot.
4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges for nondieters to enjoy).

Wenny's Hot Combo Salsa

Wenny's Hot Combo Salsa

Makes 2-3 quarts

10 C. Tomatoes, diced
1 each green, red, yellow Peppers
1/4 C. each Lemon and Lime juice
2-3 Cucumbers
1/2 tsp. Fresh ground Black Pepper
1/2 tsp. Cumin
1 Tbsp. minced Garlic
1 large onion, diced
1 Tbsp. Sea Salt
2 tsp. Oregano
1/2 bunch Cilantro
5-8 Jalepeño Peppers
1 bunch Green Onions

Place all vegetables in a food processor and blend chunky. Then pour them into a kettle, adding the liquids, salt, and spices. Bring this mix to a boil and simmer for 10 minutes. Now pour the hot salsa into pintos/quarts jars, adjust lids and rings, then process for 15 minutes in a boiling water-bath canner. Place on a clean towel away from drafts and allow to cool. A popping sound will confirm that lids have sealed.

Note: Remember to wear rubber gloves when you work with any type of hot peppers so your skin won't get burnt.

Spicy Black Bean Soup

Spicy Black Bean Soup
Adapted by Laura Cannon from Taste of Home

12 ServingsPrep: 25 min. Cook: 40 min.

Ingredients
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and minced or 1/2 tsp. Sambal
2 tablespoons Crisco® Pure Olive Oil (didn't use any, used water from frozen pepper)
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained
4 cups vegetable or chicken broth
1 can (14-1/2 ounces) Tomato Sauce
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
1/2 cup fat-free sour cream or plain yogurt (optional)
1 -2 cups shredded cheddar cheese

Directions
Saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add cilantro and cheese; cook 5 minutes longer. Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream (optional).

Yield: 12 servings (3/4 cup each).


Nutrition Facts: 3/4 cup equals 150 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 667 mg sodium, 23 g carbohydrate, 5 g fiber, 7 g protein.