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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Blue cheese is an unlikely ingredient in conventional chili, however cheese has long been a tamer downer and a favorite topping for chili. Since I have always really liked any form of blue cheese, I decided it’s wonderful flavor would give a great tasting “edge” to chili and I think it does! Try it!
Yield: 2 to 3 servings
Cooking time: 30 minutes
2 Tablespoons bacon fat or butter 1 cup chopped onion (1 large onion) 2 cloves garlic, minced 1 large chicken boneless skinless chicken breast cut into ½ inch squares (at least 2 to 2 ½ cups) 3 cups rich chicken broth, made by using 1 ½ times the chicken base required or reducing chicken broth by 1/3 (you would start with 4 cups) 1 cup coarsely chopped green chile (prefer parched and peeled 4 to 6 fresh green chiles or frozen or 2, 4 ounce cans 1 medium russet potato, unpeeled and diced ½ teaspoon salt or to taste, remembering the cheese is somewhat salty ½ cup blue cheese, crumbled (can be blue cheese, gorgonzola, Roquefort or stilton)
1. Melt the bacon drippings or butter and then sauté the onion until clear. Add the garlic and chicken and stir. Allow the chicken to slightly brown. Then add the broth, green chiles and potato. Simmer until the chicken and potatoes are done, at least 30 minutes.
Taste and adjust seasonings. Crumble blue cheese over the top of each serving.