Creamy Chicken And Jalapeno Nachos From Silver Palate Recipes

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CREAMY CHICKEN AND JALAPENO NACHOS FROM SILVER PALATE



Creamy Chicken and Jalapeno Nachos from Silver Palate image

In this sophistacted cousin to the corn tortilla nacho, a creamy blend of chopped chicken and cream cheese is apiced with jalapeno. Lots of grated Jack chsse is folded in, and the all is baked on pita bread until melted and puffed.

Provided by hpitler

Categories     < 30 Mins

Time 27m

Yield 100 nachos, 15-20 serving(s)

Number Of Ingredients 10

1 boneless skinless chicken breast, poached and diced
12 ounces cream cheese, room temperature
2 jalapenos, seeded and minced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 cups monterey jack cheese, grated
salt & freshly ground black pepper
6 pita bread, cut
6 pita bread, separated into rounds

Steps:

  • preheat oven to 375 degrees.
  • combine the chicken, cream cheese, jalapeno peppers, garlic, cumin, chili powder, and grated cheese in a large mixer bowl. Beat with an electric mixer until blended. Season to taste with salt and pepper.
  • spread each pita round with a generous amount of the filling. Place on cookie sheets and bake until puffed and bubbling, 5 - 7 minutes. Immediately cut into wedges and serve in a napkin-lined basket.

SILVER PALATE JALAPENO CHILI



Silver Palate Jalapeno Chili image

From the famous Silver Palate caterers. Great one-dish party fare. Serve with crusty bread and a hearty red wine. (Can be prepared 2 days ahead and refrigerated. Just reheat before serving.)

Provided by JackieOhNo

Categories     Pork

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 25

1 lb hot Italian sausage, cut into 1-inch pieces
1 lb sweet Italian sausage, cut into 1-inch pieces
1/4 cup water
1/4 cup olive oil
1/2 lb onion, coarsely chopped
3 tablespoons minced garlic
2 lbs ground chuck
3/4 lb green bell pepper, coarsely choppd
3/4 lb red bell pepper, chopped
1/3-1/2 lb green jalapeno, seeded and cut into 1/8-inch dice
3 (36 ounce) cans Italian plum tomatoes, drained
1 cup dry red wine
2 tablespoons tomato paste
1 cup minced fresh parsley
6 tablespoons chili powder
3 tablespoons ground cumin
2 tablespoons dried oregano, crumbled
1 tablespoon dried basil, crumbled
1 tablespoon salt
2 teaspoons fresh ground pepper
1 1/2 teaspoons fennel seeds
2 lbs fresh Italian plum tomatoes, quartered
grated monterey jack cheese or grated cheddar cheese
sour cream
sliced green onion

Steps:

  • Combine sausages and water in heavy large skillet over medium heat. Cook until sausages are brown, stirring frequently, about 10 minutes. Transfer sausages to paper towels and drain.
  • Heat oil in heavy Dutch oven over low heat. Add onions and garlic. Cook until translucent, stirring occasionally, about 7 minutes.
  • Increase heat to medium. Add ground chuck and cook until well browned, mashing with fork and stirring frequently.
  • Add sausage, bell peppers and chilies. Cook until peppers are wilted, stirring frequently, about 10 minutes.
  • Mix in canned tomatoes, wine and tomato paste. Stir in herbs and spices. Simmer 10 minutes, stirring frequently.
  • Add fresh tomatoes and cook 10 minutes. Tip pan and degrease.
  • Spoon into bowls.
  • Pass cheeses, sour cream, and onions separately.

Nutrition Facts : Calories 792.2, Fat 49.2, SaturatedFat 16.4, Cholesterol 127.6, Sodium 2115.6, Carbohydrate 39.6, Fiber 12.2, Sugar 19.6, Protein 47.4

CHICKEN MONTEREY (SILVER PALATE)



Chicken Monterey (Silver Palate) image

This tastes like summer to me, and living in the often gray Pacific Northwest, I make it frequently to brighten things up. We usually serve this with lots of crusty bread, but the sauce would be terrific on pasta as well. Compliments of the Silver Palate Cookbook.

Provided by Greatfull

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

5 tablespoons best quality olive oil (I usually use half the oil called for with fine results)
1 (2 1/2-3 lb) whole chickens, quartered (I often use 4 half breasts)
salt & freshly ground black pepper, to taste
1 cup yellow onion, finely chopped
2 carrots, peeled and chopped, about 1 cup
4 garlic cloves, minced
1 cup chicken broth
1/2 cup fresh orange juice
1/2 cup canned crushed tomatoes
1 tablespoon dried rosemary
1 sweet red pepper, cut into julienne
1/2 large zucchini, sliced diagonally
1/2 large yellow squash, sliced diagonally
1/3 cup fresh flat leaf parsley, chopped (garnish)
1 orange, zest of, grated

Steps:

  • Heat 3 tablespoons of oil in a large skillet. Pat chicken pieces dry, season with salt and pepper, and cook gently for 5 minutes. Turn the chicken, season again, and cook for another 5 minutes. Do not attempt to brown chicken as it will continue to cook in the sauce and you don't want it to overcook (chicken should be dark golden in color) Remove chicken from skillet and reserve.
  • Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over medium low heat until vegetables are tender, about 25 minutes. (I usually only spend 10-15 on this step).
  • Uncover skillet and add the stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer the mixture, uncovered for 10-15 minutes.
  • Return chicken pieces to the pan and simmer further, 20-25 minutes, or until the chicken is nearly done and the sauce reduced. Baste the pieces with the sauce and turn them once at the 15 minute mark.
  • Heat remaining 2 T of olive oil in another skillet and saute the peppers for 5 minutes. Add the sliced squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but firm.
  • Transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with parsley and orange zest and serve.

Nutrition Facts : Calories 635.7, Fat 46.9, SaturatedFat 10.9, Cholesterol 133.7, Sodium 421.4, Carbohydrate 18.8, Fiber 4, Sugar 9.8, Protein 35.4

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