BelGioioso Cheese Inc.
|Unwrap & Roll™||
Ole Chicken Casserole
1 cup chicken broth
2-4.5 oz. cans chopped green chiles, divided
1 3/4 lbs. skinless chicken breasts
2 tsp. olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup BelGioioso Peperoncino, shredded
1/4 cup light cream cheese
1-10 oz. can enchilada sauce
12-6" corn tortillas
1/2 cup BelGioioso Asiago, shredded
1 oz. tortilla chips, crushed (about 6 chips)
Combine broth and 1 can chiles in a large skillet; bring to a boil. Add chicken; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid; cool chicken. Shred meat with two forks and set aside.
Preheat oven to 350F. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, evaporated milk, BelGioioso Peperoncino, cream cheese and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with BelGioioso Asiago cheese and chips. Bake at 350F for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. Serves 8.
Vegetarian Chili with Peperoncino
2 cups chopped onion
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1 garlic clove, minced
1 Tbsp. chili powder
1 tsp. dried Italian seasoning
1-16 oz. can white beans, rinsed and drained
1-15 oz. can tomato sauce
1-15 oz. can kidney beans, rinsed and drained
1-15 oz. can black beans, rinsed and drained
1-14.5 oz. can no-salt-added diced tomatoes, undrained
Place a Dutch oven coated with cooking spray over medium-high heat. Add onion and peppers, and sauté 10 minutes or until tender. Add garlic; sauté 30 seconds. Add chili powder and next 6 ingredients (chili powder through tomatoes); bring to a boil. Cover, reduce heat and simmer until thoroughly heated. Ladle into soup bowls; sprinkle with BelGioioso Peperoncino.
Peperoncino Cheese Twists
1-17 1/4 oz. package frozen puff pastry sheets
1 egg beaten with 1 Tbsp. water
2-3 Tbsp. BelGioioso Peperoncino, grated
Thaw 1 sheet puff pastry for 20 minutes and unfold. On a lightly floured surface, roll sheet 14"x10". Cut in half lengthwise to make two rectangles. Brush each rectangle with egg and sprinkle one with BelGioioso Peperoncino cheese and the other with poppy seed. Sandwich rectangles together, making sure the egg-brushed sides are in the center.
Roll gently with a rolling pin to make pastry stick together. Cut pastry crosswise into 1/2" strips. Brush with more egg and sprinkle with poppy seed. Twist strips into corkscrew shapes and put on baking sheet. Bake at 400F for 10-12 minutes or until puffed and golden brown. Makes 28 twists.