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Chicken Chili Recipes Chili Recipes

Recipe: chicken italienne

Recipe: chicken italienne

Chicken Italienne
Serves 20.

2 (4 pound) chickens
Leafy tops from one bunch celery
1 onion, cut into large pieces
1 teaspoon salt
12 ounces egg noodles
1/4 cup olive oil
3 onions, diced
2 green bell peppers, diced
2 cans mushrooms
1 clove garlic
1 tablespoon chili powder
3 cans tomato sauce
1/2 cup ripe olives, pitted
1 can lima beans, peas or corn
Worcestershire sauce, to taste
Salt and pepper, to taste
1/2 cup grated Parmesan cheese

The day before serving, place whole chickens in a large kettle with water to cover, celery tops, one onion cut in large pieces, and 1 teaspoon of salt. Bring to a boil; reduce heat and simmer one hour.

Let chicken cool. Skim fat from broth; remove and discard onion. Remove meat from bones in large pieces; set aside.

Preheat oven to 350 degrees F.

Use the chicken broth to cook the noodles. (You can save the broth afterward and use it to make soup or other recipes that require chicken broth.)

In a large skillet, sauté onions in the olive oil until tender; add green peppers, mushrooms, garlic, chili powder, tomato sauce, olives and beans. Cook and stir several minutes, until hot. Stir in cooked noodles; add Worcestershire sauce and salt and pepper to taste.

Transfer to two 13 x 9-inch casserole dishes. Arrange chicken evenly through noodles. Top with grated cheese. Bake until browned, about 30 minutes.

NOTE: You can prepare the casseroles entirely in advance and then just heat them in the oven when you’re ready to eat. Serve with a salad or vegetable.

Serves 20.

Per serving: 508 cal, 25.2 g fat, 120 mg cholesterol, 34.4 g carbohydrates, 6.6 g fiber, 34.8 g protein, 592 mg sodium

Categories
Chili Recipes

Recipe: crockpot baking

Recipe: crockpot baking

Crockpot
Crockpot Baking

Crockpot baking is very simple. The supplies needed are a crockpot (naturally) and a 1-, 2- or 3-pound coffee can. A double thickness of paper towels may be used as a cover for the can.

Most recipes require that the can or manufacturer’s insert be greased with solid vegetable shortening. Cans should only be half full of batter. This will allow for rising. Heat needs to be well circulated. This is done by allowing a little space all the way around the can. If a metal rack is not available to put under the can in the crockpot, foil may be crushed to 1-inch thickness to allow for heat movement. High is the best setting for crockpot baking. Lifting the lid during baking is only allowed near end of baking time to check for doneness. Any earlier peeking will let necessary heat escape.

Use pot holders or folded paper towels to remove can or insert from crockpot. To more easily remove cake or bread from can, open bottom with can opener and push food out.

Crockpot Testing and Converting

Testing a Crockpot

The food safety concern surrounding any crockpot is its ability to reach a temperature above 140 degrees within four hours. Since bacteria grow rapidly between the temperatures of 40 and 140 degrees, it is of great importance that food not to be in that range for more than four hours in order to limit this growth.

To determine if your crockpot is reaching this temperature, you will have to experiment on a day when you are home. Prepare a recipe and check to see if the temperature rises above 140 degrees within four hours on the LOW setting. It would be better to prepare a thick food, such as chili, gumbo or stew, because this would take longer to reach the temperature as compared to a thin food, such as chicken noodle soup. Quickly take the temperature, because it will drop rapidly when the lid is opened. If the temperature does not reach 140 degrees within four hours, there is a problem with the crockpot, and it should be thrown away.

Preparing Food

When cooking meat or poultry in the crockpot, make sure it is completely defrosted and cut into small pieces. These appliances were not made to help thaw or cook large pieces of meat or poultry. If unthawed meat/poultry or large pieces of meat/poultry are placed in the crockpot, they will not reach 140 degrees quickly enough and possibly result in a foodborne illness.

If you cut up the meat/poultry and vegetables the night before, make sure you store them in separate containers in the refrigerator to limit bacterial growth and to avoid cross-contamination. Because vegetables take longer to cook in the crockpot, place them on the bottom and the sides. Add the meat, then the liquid, such as broth, water or sauce. Fill the crockpot no less than half-full and no more than two-thirds full. Lift the lid only occasionally to stir the food and check for doneness.

While it is safe to cook food on LOW all day, it is suggested, if possible, that you place the setting on HIGH for the first hour to help the temperature reach 140 degrees as quickly as possible.

Power Outages

If the power goes out while you’re not home, you will have to throw the food away. If it goes out while you are at home, finish cooking the food on a gas stove top or grill or in a gas oven. If the food is completely cooked and the power goes out, it will be safe to eat for up to two hours.

Storing Leftovers

Any leftovers should be placed in shallow containers and in the refrigerator within two hours after cooking is completed. Although it is not advisable to reheat leftovers in a crockpot, you can place foods that have been reheated to 165 degrees on the stove top or grill or in the microwave or oven in a preheated crockpot.

Converting Recipes

Many preparation steps are not necessary when using a crockpot. For example, vegetables do not need to be sautéed or browned. In addition, all ingredients can be added at the beginning of cooking with the exception of milk, sour cream or cream, all of which should be added during the last hour of cooking.

Liquids do not boil away as they do in conventional cooking. You may need to reduce the liquid by half. There are exceptions to the rule – such as soups and recipes with long-grain converted rice (1/4 cup liquid per 1 cup of rice).

Crockpot Conversion Chart

The following table provides a conversion from conventional cooking times to slow cooker cooking times.

Conventional Cooking Time: 15 to 30 minutes
Crockpot Cooking Time: 1.5 hours on HIGH – 4 to 8 hours on LOW

Conventional Cooking Time: 30 to 40 minutes
Crockpot Cooking Time: 3 to 4 hours on HIGH – 6 to 10 hours on LOW

Conventional Cooking Time: 50 minutes to 3 hours
Crockpot Cooking Time: 4 to 6 hours on HIGH – 8 to 18 hours on LOW

NOTE: Most uncooked meat/poultry and vegetable combinations will require at least 8 hours on LOW.

Categories
Chicken Chili Recipes Chili Recipes

Best Recipes (7)

Best Recipes

This recipe is a marriage made in nacho heaven! Zesty barbecue sauce enhances the hearty flavor of chicken, chili beans, and melted cheese.
1 ½ cups cooked chicken, chopped
2/3 cup barbecue sauce
8 cups corn tortilla chips
1 (15 oz.) can chili beans in sauce, undrained
1 (2 ¼ oz.) can sliced ripe olives, drained
1 cup plum (roma) tomatoes, chopped
3 cups Colby-Monterey Jack cheese, shredded
Directions
Preheat oven to 450 degrees.
Line a 15 ½ x 10 ½ x 1-inch jelly roll pan with foil.
Mix chicken and barbecue sauce. Layer half each of tortilla chips, chili beans, chicken mixture, olives, tomatoes, and cheese in pan. Repeat.

Categories
Chili Recipes

Helpful Cooking Tips For The Eager Beginner

Helpful Cooking Tips For The Eager Beginner

A lot of people think cooking food is a difficult task to accomplish, but this is not the case. Cooking is quite simple if you follow instructions and have the proper knowledge. The article below contains many tips that will assist you in cooking your favorite dishes and eliminating the stigma of difficulty.

Preparation is a very important part of cooking. You want to make sure you have every item you might need. You also want to make sure you have all the supplies you might need. You don’t want to be in the middle of a dish and find out you are missing something important.

When sauteing ingredients in a fry pan ensure that you don’t overcrowd the pan with too much food. Trying to cook too much at once will only lower the temperature of the pan and lead to steaming instead of browning. It is wiser to saute the ingredients in two separate batches, if necessary, and this will maintain the quality of cooking.

Soup is for all seasons! When we usually think of soup, we think of a hot bowl of chicken noodle when we are sick or a piping hot bowl of chili on a cold winter night. But don’t forget about soup in the summer, too. There are a lot of easy recipes for refreshing cold soups like gazpacho and fruit soups to enjoy during warm months.

Put salt on your cutting board. It can be difficult to cut herbs on your cutting board. They tend to go all over the place. To keep this from happening, just sprinkle a little salt on your cutting board before you begin. This will work to keep them from slipping around.

Here is a good cooking tip to use when making meatloaf or meatballs. Take a portion of the meat used for the meatballs or meatloaf and fry it in a pan as if it were a hamburger. Doing so will allow you to test the meat before you make the loaf or a batch of balls. You will be able to taste the seasoning in the meat and adjust it before you produce the final result.

If you have used entirely too much salt in your soup pan, all you have to do is add a raw potato into the mixture. One whole potato should suffice, unless you went way over board, then add two. This will help absorb some of the extra salt in the pan and save your dinner!

Flour or any other dry goods stored too long, tend to attract bugs and make them either hard to use or not suitable for cooking. Lay a whole bay leaf in the container (and possibly also in the cupboard) and your goods and storage areas will be bug free forever.

As previously stated in the article above, many people think cooking is difficult, but that is not true. Cooking is simple when you have knowledge and instructions present. If you remember the tips in the above article when you are cooking your dishes, you will have an easy time.

Categories
Chicken Chili Recipes Chili Recipes

Recipe: Low Fat Burger with Show Stopper Topper

Recipe: Low Fat Burger with Show Stopper Topper

Low Fat Burger with Show Stopper Topper

1/2 pound extra lean ground beef
1/2 pound lean ground turkey (skinless)
2 tablespoons minced onions
2 cloves garlic, minced
1 egg white
1 tablespoon ketchup
1 teaspoon lite Worcestershire sauce
1/2 teaspoon each chili powder and celery seeds
1/4 teaspoon each ground cumin, salt, and black pepper
4 hamburger rolls

Combine all burger ingredients (beef through black pepper) in a large bowl. Mix well (using your hands works best). Divide into 4 equal portions. Shape each portion into a 1/2 inch thick patty. Separate patties using wax paper. This also makes it easier to transfer them to the grill.

Prepare grill. Cook burgers 4-5 minutes on each side, or until desired doneness is reached. Baste with your favorite barbeque sauce.

Serve on hamburger rolls with your favorite toppings. Makes 4 servings.

Show Stopper Burger Topper

This salsa is a snap to make and tastes fabulous on grilled burgers or grilled chicken sandwiches.

2 cups seeded and diced tomatoes
3/4 cup diced onions
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh coriander
2 teaspoons lime juice
1/2 teaspoon granulated sugar
Salt and pepper to taste

Combine all ingredients in a small bowl. Mix well. Allow to stand for 30 minutes for flavors to develop. Spoon salsa over hot burgers.

Makes about 2 cups.

HINT: Top your burger with non-fat or low-fat cheese slices instead of the regular kind and save about 7 grams of fat per burger.

Burger Per Serving 307 calories, 9.5g fat, 23g carbohydrate, 506 mg sodium, 70 mg cholesterol

Salsa: Per Serving (2 tablespoon) 9 calories, 0 cholesterol

Categories
Chili Recipes

Choco-Related Recipes Using Chocolates from Everywhere

Choco-Related Recipes Using Chocolates from Everywhere

In a nutshell, French chocolates are known for their subtle taste and intricate chocolate designs, while the Swiss are known for their share of chocolates that have the distinctly known milky, smooth texture. The Swiss even have massive manufacturing companies that distribute these favorite treats all over the world. The Belgian chocolates, on the other hand, are known for their flavorful taste and inventive designs ideal for concocting choco-related recipes. Remember, the Belgians were the ones who revolutionized the praline and nougats that we love?

These three have very distinct taste, and for chocolate lovers out there who know them by heart, I am certain they will have neither qualm nor difficulty telling each apart. Really, it should not matter where these delectably enjoyable goodies of sweetness come from; the only sensible thing to know is that we can enjoy these fabulous creations wherever they come from. After all, they are still the same chocolates that we love, and they will always give all chocolate lovers the same tingly and delectable sensation bite after bite! Try these two chocolate-related recipes and see the goodness of chocolates in every kind of recipe!

BRANCHUMS’ CHILI with Chocolate

Ingredients:
1 lb. beef stew meat, cubed
½ lb. pork, cubed
4 tbsp. oil
1 ½ c. onions, chopped
1 c. green pepper, chopped
2 tbsp. of minced garlic
1 tbsp. of chili powder
1 ½ tbsp. salt
½ tsp. of thyme
½ tsp. of cumin
1 ½ c. of water
1 (8 oz.) can tomato sauce
½ oz. unsweetened chocolate
1 (30 oz.) can kidney beans
3 c. chopped rind

Method

1. Brown the bite size pieces of beef and pork cubes in 3 tablespoons of oil.
2. Add rest of oil, onion, green pepper and garlic.
3. Cook until soft but not browned.
4. Stir in chili powder, salt, thyme and cumin. Cook 1 minute.
5. Add water, heat to boil.
6. Reduce heat to low, cover and simmer 45 minutes.
7. Stir in tomato sauce and chocolate.
8. Simmer uncovered 25 to 30 minutes or until thickened.
9. Serve chili on bed of beans and rice.

Recipe#2
POT ROAST WITH CHOCOLATE SAUCE

Ingredients:
3 lb. rump of veal or bottom round roast
3 tbsp. of olive oil
2 cloves of crushed garlic
1 tbsp.of flour
1 bay leaf
1 c. of water
1 lg. of sliced onion
1 1/2 tsp. of salt
1/2 c. dry of white wine
1/2 tbsp.of vinegar
1 tbsp. of grated bitter chocolate

Method:
1. Brown the meat in olive oil in a fireproof casserole or Dutch oven.
2. Add the garlic and onion and cook until they are soft.
3. Blend in some flour and salt and stir until smooth.
4. Add the remaining ingredients except for the chocolate.
5. Cover and simmer gently for about 2 1/2 to 3 hours.
6. Remove meat, add chocolate to sauce and cook until thickened and smooth.
7. If much liquid has cooked away, you may add water to make about 2 cups.
8. Add salt to taste.

Surprising as it can be, these delectable dishes using a wide array of chocolates from places al over the world were born from many years of experimenting in the kitchen. The nutty, creamy flavor of bittersweet chocolate is perfect for any kind of dish you might want to concoct as of the moment. Try these chocolate-related recipes at home and make it a family recipe everyone in your family will truly surely love!

Categories
Chicken Chili Recipes Chili Recipes

Kitchen Pantry – A Cook’s Secret Weapon

Kitchen Pantry – A Cook’s Secret Weapon

Doing any job is easier when you have the right tools on hand. One of a cook’s best tools — and secret weapons — is having a well-stocked kitchen pantry.
Cooking is much simpler if you know that you’ve already got what you need on hand, and aren’t going to have to run to the corner market every time you want to fix a meal.
Having a well-stocked pantry is also the secret weapon especially when unexpected guests drop by.
You’ll be able to make every guest feel special and welcome because, whether it is appetizers for four or dinner for ten, you can handle it with style and panache. In fact, your reputation — and your sanity — will be assured, because with these things in your pantry, you can put together beautiful and tasty food that is beautifully presented in just minutes, simply and easily.
Here is a list of basic ingredients that should be in any well-stocked pantry. (One great way to stock your pantry is to buy one or two things on the list each time you go shopping, rather than trying to get it all at once. If you watch the sales and take advantage of seasonal buys, you’ll be able to save money as well!).
Remember to rotate everything in your pantry on a regular basis, and adjust the items on this list to suit your family’s likes and dislikes.
Herbs, Spices, Extracts and Sauces:
Salt (Sea and Iodized)
Pepper (Whole Peppercorns, Black, White and Red)
Nutmeg (Ground and Fresh)
Cinnamon (Ground and Sticks)
Pumpkin Pie Spice (Ground)
Allspice (Ground)
Cardamom (Whole and Ground)
Ginger (Whole and Ground)
Curry (Ground)
Garlic (Fresh and Ground for Emergencies)
Mustard (Ground)
Bay Leaves (Dried)
Rosemary (Fresh and Bottled)
Thyme (Fresh and Bottled)
Sage (Fresh and Dried)
Sweet Basil (Fresh and Dried)
Parsley (Fresh and Dried for Emergencies)
Cumin (Ground)
Oregano (Dried)
Onions (Flakes for Emergencies)
Vanilla Extract
Maple Extract
Almond Extract
Lemon Extract
Orange Extract
Soy Sauce
Cooking Wine or Cooking Sherry
Rice Wine Vinegar
Sesame Oil
Balsamic Vinegar
Red Wine Vinegar
Citrus Vinegar
Teriyaki Sauce
Barbecue Sauce
Sweet and Sour Sauce
Tabasco or Other Hot Sauce
Chili Sauce
Steak Sauce
Packages of Salad Dressing Mix
Packages of Dried Onion Soup Mix (Or Other Flavors)
Soup for Sauces (Cream of Chicken, Mushroom, Celery and Cheese)
For Baking:
All Purpose Flour
Self-Rising Flour
Whole Wheat Flour
Pancake Mix
Yeast
Sugar
Confectioner’s Sugar
Brown Sugar
Sugar Cubes
Molasses
Baking Powder
Baking Soda
Yeast
Cornstarch
Honey
Cocoa Powder
Unsweetened or Semi-Sweet Chocolate
Semi-Sweet Chocolate Chips
Butterscotch, Caramel and other flavored “chips”
Nuts (Walnuts, Pecans, Almonds, Hazelnuts and Cashews)
Marshmallow Cream
Vegetable Shortening (Regular and Butter-Flavored)
Sunflower Oil
Maraschino Cherries
For Appetizers or Adding “Something Special” to Meals:
Peanuts in the Shell
Salted Peanuts
Mixed Nuts
Extra Virgin Olive Oil
A Variety of Crackers
Black and Green Olives
Canned Mushrooms
Palm Tree Hearts
Bottled Asparagus
Sun-dried Tomatoes
Bottled Salsa
A Variety of Chips and Dips
Cheeses (Traditionally, 3 to 5 are served, from hard to soft, mild to strong. Find flavors that mix well together, and serve cheeses from different animals and different countries)
For Everyday Meals:
Bullion Cubes and Powders (Chicken, Beef and Vegetable)
White Rice
Long Grain and Wild Rice
Brown Rice
A Variety of Pastas
Barley
Bread Crumbs
Croutons
Tomato Sauce
Tomato Paste
A Variety of Canned Tomatoes
A Variety of Canned Beans (Black, Red, Kidney and Garbanzo)
Dried Beans (Pinto, Chili and Kidney)
Canned Tuna, Chicken, Crab and Clams
For Desserts:
Canned Pineapple (Chunks and Slices)
A Variety of Canned Fruits
A Variety of Jams or Jellies
A Variety of Cake Mixes, Brownies and Frostings
A Variety of Packaged Puddings
All the fixings for Ice Cream Sundaes or Banana Splits
Applesauce
In the Refrigerator:
Milk
Eggs (Or Egg Substitutes)
Cream (A staple for many Mediterranean Dishes)
Butter or Margarine
Yellow Mustard
Brown Mustard
Dijon Mustard
Ketchup
Mayonnaise or Salad Dressing
Cheeses (Cheddar, Swiss, Feta, Parmesan and Jack)
Cottage Cheese
Sour Cream
Green Onions
Tomatoes
Cilantro
Salad Fixings
In the Freezer:
Whole Chicken
Steaks
Boneless, Skinless Chicken Breasts
Beef or Pork Roast
Stew Meat
Hamburger
Pork Chops
Pieces of yellow, red and green peppers (Chop up any leftovers each time you use them and throw them into a bag in the freezer. They will add color and flavor to bland dishes)
Frozen Bread Dough (Make your own or store bought)
Frozen Rolls (Make your own or store bought)
Frozen Pizza Dough (Make your own or store bought)
Frozen Baguette
Broccoli
Spinach
With these ingredients in your kitchen, the only thing you’ll have to worry about when it’s time to cook is which recipe you want to try!

Categories
Chili Recipes

Camping Recipes 101

Camping Recipes 101

Spending the holidays on the outskirts of the metropolis is not just all about an exciting adventure, it is also about food… food… and much more food. You need to feed your brain in order for you to think of more thrilling activities for the entire family and make that trip definitely worthwhile.

* Camping recipes for meat lovers
Big Winne Taters and Beans
Ingredients: 1 large can of reeds German potato salad, 1 big frozen lima beans and 1 pound of Polish sausage
Preparation: Cut sausage into ½ to ¾ inch pieces. Put everything in a pot, slam the lid on and heat.

Chili- Tamale Casserole
Ingredients: tortilla chips, jar of tamales, can of chili, minced green onion, minced peppers, sliced ripe olives, shredded cheddar or jalapeño jack cheese
Preparation: Crumble tortilla chips in a microwave safe casserole dish and top with unwrapped tamales, cut into 1-inch chunks. Top this with a can of chili and heat in a microwave for about 5 minutes. Top with minced peppers, onions, ripe olives, and cheddar cheese. Return to the microwave for 1 minute to melt the cheese.

* Camping recipes for fish enthusiasts
Butter Onion Trout
Ingredients: fresh trout, 1 tablespoon of butter, 1 sliced onion, salt and pepper
Preparation: Clean the fish. Leaving the fish whole, stuff the insides with butter, salt and pepper, and as many onions as will fit. Place stuffed trout on buttered foil and wrap up. Place over fire for 7-10 minutes.

Crispy Shore Lunch
Ingredients: fish fillet, oil, Canadian beer, 1 bag of salt and vinegar chips
Preparation: Soak fish in beer. Crush the salt and vinegar chips. Coat the beer soaked fish with the crushed salt and vinegar chips. Deep fry in very hot oil, until the fish turn to a golden color.
* Camping recipes for breakfast eaters
Fresh Morning Donuts
Ingredients: 2 cans of biscuits, 2 cups hot oil, 1 cup powdered sugar and 1 cup cinnamon sugar
Preparation: Open a can of biscuits and take each one separately and poke a little hole in it. Place in hot oil until one side is a little brown. Use wooden tongs and flip them over to brown the other side. Take them out and drain on a paper towel. While still warm, place them in powdered sugar or cinnamon.

Sunrise Spuds
Ingredients: instant mashed potato flakes, grated or powdered cheese, dehydrated onion, pre- cooked bacon bits and Ziploc bag
Preparation: Measure out 3/4 to 1 cup of potato flakes into a Ziploc bag. Add cheese, onion, and bacon. Seal the bag airtight. Slowly add hot water and stir until a consistency of mashed potatoes is achieved.

* Camping recipes for dessert fanatics
Peachy Keen
Ingredients: 1 sandwich size baggy, 1 graham cracker, 2 tablespoons of canned peaches and 2 tablespoons of whipped cream
Preparation: Crush graham cracker inside of baggy, add peaches and whipped cream.

Can’t Get E’nuffs
Ingredients: coconut cookie bars, peanut butter, chocolate bars and roasted marshmallows
Preparation: Spread peanut butter on a coconut cookie bar. Place piece of chocolate bar on top of peanut butter. Place roasted marshmallow or spread marshmallow crème on top of chocolate bar, and top with a coconut cookie bar.

All of the above camping recipes only takes a little amount of time to make because the most important here is, munch and munch.

Categories
Chicken Chili Recipes Chili Recipes

Recipe: california pizza kitchen sedona white corn tortilla soup

Recipe: california pizza kitchen sedona white corn tortilla soup

California Pizza Kitchen Sedona White Corn Tortilla Soup

3 tablespoons olive oil
1 1/2 small corn tortillas, cut into 1-inch squares
1 1/2 tablespoons minced garlic
2 tablespoons minced onion
1 1/2 teaspoons minced jalapeno pepper
1 pound white corn kernels (2 cups)
1 1/2 pounds chopped ripe tomatoes
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1/8 teaspoon ground white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 quart chicken stock

Garnishes
24 blue corn tortilla chips
2 cups shredded Cheddar cheese
1/2 cup chopped fresh cilantro

Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes.

Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender. Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.

To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.

Categories
Chili Recipes

Best Recipes (7)

Best Recipes

This recipe is a marriage made in nacho heaven! Zesty barbecue sauce enhances the hearty flavor of chicken, chili beans, and melted cheese.
1 ½ cups cooked chicken, chopped
2/3 cup barbecue sauce
8 cups corn tortilla chips
1 (15 oz.) can chili beans in sauce, undrained
1 (2 ¼ oz.) can sliced ripe olives, drained
1 cup plum (roma) tomatoes, chopped
3 cups Colby-Monterey Jack cheese, shredded
Directions
Preheat oven to 450 degrees.
Line a 15 ½ x 10 ½ x 1-inch jelly roll pan with foil.
Mix chicken and barbecue sauce. Layer half each of tortilla chips, chili beans, chicken mixture, olives, tomatoes, and cheese in pan. Repeat.