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Thursday, October 28, 2010

Creamy Chipotle Cheddar Chicken

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
Printable Recipe 
Ingredients:
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)

Directions:
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!!)

12 comments:

Yenta Mary said...

I would eat that for breakfast right now so, so happily!

Andrea the Kitchen Witch said...

Oh yeah baby that looks good! And I agree with Mary, it would make a fine breakfast indeed!! 3 chipotles - that's gonna be one spicy piece of chicken but good. Oh so good!

Cranberry Morning said...

That looks and sounds delicious. We have mostly chicken around here, so I love getting these great chicken recipes! Thanks. :-)

Miss Meat and Potatoes said...

What a nice thing to wake up to Jenn! I feel the same about being kindred cooking spirits! Not weird at all;) Besides who else is as obsessed with marinades as we are? Ha ha! Thanks so much for the shout out and have a wonderful day dear heart!

Design Wine and Dine said...

This looks great, my kind of food! I hear you about being busy, there are times it's just hard to get into it! I follow her blog and think I recall this one! I really need to make this!

StephenC said...

I'm actually grateful not to see Halloween recipes. The Food Network has been lousy with them, most of them not really relavent to anything. You continue to amaze!

The Comfort of Cooking said...

Hey Jenn, I know what you mean about the lack of Halloween recipes - I'm just not into it this year, and plus, without any kids, the holiday kind of loses its luster... Anyway, this chicken dish looks scrumptious! Just lately, I haven't been able to find chipotle chilis in a number of supermarkets around here, but when I do, I will make this for sure! Thanks for sharing, and for your kind comments on my blog - I appreciate them :)

Pam said...

That looks so rich and creamy - yum!

Jean at The Delightful Repast said...

Jenn, this recipe has everything I like. I'll be making it very soon. Maybe today.

Chris said...

I'm craving some of that sauce. On chicken, on a burger, heck, on an old shoe! That is calling my name. And I happen to have just bought a bag of dried chipotle yesterday and was going to make up some adobo sauce this weekend. Great post, Jenn! Saving this one to try.

Anonymous said...

Could this be adapted to drumsticks?

Jenn said...

Yes, this could absolutely be adapted to drumsticks, though you would have to adjust the cooking time for sure. It will take longer. Just make sure the internal temp is at 165 degrees F.