First off, I have to say that I'm sorry that I have not posted any Halloween recipes. I have been so busy with work and other things at home that I just never got into the "mood" to make Halloween goodies. So, if you are looking for some fun Halloween ideas, you will not find them here, I'm sorry, but please, don't go away, I still have wonderful, yummy recipes to share with you!
I think I have found some of the yummiest recipes on some of my all time favorite blogs. What's really nice about that, I have become friends with a lot of those who host those all time favorite blogs. It's been so fun trading ideas and nabbing recipes from them. I believe that Alisa aka The Meat and Potatoes Foodie and I are kindred spicy blogging spirits. That's right, I said it, and I hope it doesn't offend anyone...but I think it's true. She and I have a love for Chipotle and Sriracha that I have seen in no other blog. When I saw her Enter The Ring of Fire post, I KNEW it was another one I was going to have to try. I mean, come one people... chipotle...cheddar.... you know I'm ALL OVER THAT. Really the only thing missing for a true heaven would be the chocolate, but I really don't think it would even go with this.......then again, mmmmmaybe it would?? Anyway....this is a nice spicy, creamy, delicious dish. If you can stand the heat, I highly recommend this one!!! It's perfect for a cool fall/winter evening meal...and simple enough to make it into the week night rotation!
Creamy Chipotle Cheddar Chicken
Adapted from The Meat and Potatoes Foodie
4 boneless, skinless chicken breasts
1/2 cup milk
3 canned chipotle chili peppers in adobo sauce, finely chopped
1 Tablespoon adobo sauce
3/4 cup sour cream
2 large garlic cloves, minced
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt
2 Tablespoons milk or half and half
2 Tablespoons cornstarch
3/4 cup shredded cheddar cheese (I used sharp)
Preheat oven to 375 degrees. Spray a glass or ceramic baking dish with non stick cooking spray. Sprinkle both sides of the chicken with salt and pepper and place in baking dish. Bake the chicken for 6 minutes.
While the chicken is baking, in a saucepan over medium-high heat, add the 1/2 cup of milk, chipotles, adobo sauce, sour cream, garlic, onion powder, cumin and salt; stirring every so often so sauce does not burn at the bottom.
In a small bowl or measuring cup, mix together the 2 Tbls of milk and the cornstarch. Once the milk mixture is boiling, add the cornstarch slurry; continue to stir. Let simmer for 2 minutes or until the mixture has thickened.
Remove the baking dish from the oven, pour the sauce over the chicken, and cover with the cheese. Return dish to oven and continue to bake another 10-12 minutes or until the chicken is cooked through and the cheese is golden and bubbly. If you want a nice brown cheesy top, turn broiler on for 2-3 minutes. Enjoy! (and believe me, you will!!)