Friday, August 5, 2011

Red River Green Chili Chicken


While we were on vacation in the mountains, we made a new concoction and we thought it was delicious!

The night we had it, we sat outside, in our sweatshirts, and came up with a name to call it.

"Red River Green Chili Chicken" won!

If you make it, you can call it whatever you want!

The top picture, it's served on top of a deli thin that's been toasted on the grill.




This is on a toasted deli thin with green salsa on top of it!


This is my favorite way to consume this dish:  Red River Chili Chicken
on top of a corn muffin that's been split open!
Red River Green Chili Chicken

1/2 onion, chopped
2 cooked chicken breasts, chopped
1-2 cans chopped green chili, drained
3-4 pieces of bacon, cooked and chopped
cheese
bread

Taking your onion in a large pan with butter or olive oil, saute until tender.
Throw in the chopped chicken, green chili's, and cooked bacon.  Stir until thoroughly heated.
Top the mixture with a small amount of cheese (sliced or grated).  We used pepper-jack cheese and colby jack.  Allow to melt.

Remove from heat and serve.

**Because I usually cook extra grilled chicken, that's what I used in this mixture.  Also, when I cook bacon, I cook at least two packages at a time and keep it in the freezer.  So for me, this dinner throws together in a minute because everything has been pre-cooked and I'm simply "warming things up!"

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