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Receta Tex Mex Mole Dip
by Global Cookbook

Tex Mex Mole Dip
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Ingredientes

  • 2 c. Chicken broth
  • 1 c. Water
  • 2 x Boneless skinless chicken breast halves
  • 1 can Kidney beans, liquid removed and rinsed (15 ounce.)
  • 1/2 c. Minced onion
  • 1 tsp Chili pwdr
  • 1/2 tsp Dry epazote
  • 1 tsp Unsweetened cocoa pwdr
  • 2/3 c. Tomato sauce
  • 1 Tbsp. Tomato paste
  • 1 1/2 c. Minced fresh tomatoes
  • 2 Tbsp. Minced fresh cilantro
  • 2 x Jalapeno peppers, seeded and minced
  • 1/2 c. Grated low-fat monterey jack cheese

Direcciones

  1. In a medium saucepan, combine the chicken broth with the water and bring to a boil. Add in the chicken breasts, cover, and reduce the heat to medium-low. Poach for 8 to 10 min, till the chicken is cooked through.
  2. Remove from the liquid and allow to cold slightly. Finely shred the chicken.
  3. Preheat the oven to 400 F. Place the beans in the bowl of a food processor and process till smooth. L:ightly coat a large skillet with nonstick cooking spray. Add in the onion and saute/fry over medium heat till soft and lightly browned, 5 to 6 min. Add in the chili pwdr, epazote, and cocoa pwdr and stir to combine. Add in the tomato sauce and tomato paste and cook, stirring, for 2 to 3 min. Stir in the pureed beans.
  4. Lightly coat a shallow ovenproof casserole or possibly a 10 inch pie or possibly cake plate with nonstick spray. Spoon the bean mix into the pan, spreading proportionately over the bottom. Layer the shredded chicken over the beans.
  5. In a bowl, toss the tomatoes with the cilantro and jalapeno peppers.
  6. Spoon this mix proportionately over the chicken. Sprinkle the cheese all over.
  7. Place in the oven and bake for 20 min, till the cheese is melted and the dip is warm and bubbly. Serve at once.
  8. Makes 5 c., about 40 servings.