Cheeseandchilichicken Recipes

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EASY CHEESY CHILI CHICKEN



Easy Cheesy Chili Chicken image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons kosher salt
1 clove garlic, chopped
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
4 boneless, skinless chicken breast halves (about 2 pounds)
1/4 cup julienned green bell pepper
2 tablespoons diced red onion
1 medium plum tomato, cored and diced (about 1/4 cup)
4 ounces shredded Colby-Jack cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
  • Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
  • Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.

CHINESE CHILLI CHICKEN



Chinese Chilli Chicken image

This is one of our favorite quick and easy stir fry chicken dishes with a slight kick, lots of flavor too. It's about a medium spice.You can easily adjust the heat to your taste. I use boneless thigh fillet because I find the breast is a little dry in this.

Provided by Marlitt

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

8 chicken thigh fillets
1 onion
1 green pepper
1 jalapeno pepper, finely chopped (to taste)
2 garlic cloves, grated
1/4 teaspoon ground ginger, you can use fresh grated
1 tablespoon sugar
1 teaspoon salt
1 cup chicken broth or 1 cup vegetable broth
2 tablespoons soya sauce
2 tablespoons sherry wine
3 tablespoons chili sauce (to taste)
1 1/2 tablespoons vinegar
2 tablespoons peanut oil

Steps:

  • Slice the chicken.
  • Roughly chop the onion and pepper.
  • Grate or finely chop the garlic.
  • Cut the chilli in half, discard the seed and finely chop.
  • Heat the oil in a wok or a large deep frying pan.
  • Add the chicken, onion, peppers, chilli, garlic, and ginger.
  • Fry for about 5 minutes on high heat.
  • Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
  • Serve with rice or Chinese noodles.

CHEESE & CHILLI MELTS



Cheese & chilli melts image

If you mix the filling ahead you can ask BBQ guests to help you cook these Mexican-style treats

Provided by Sarah Cook

Categories     Dinner, Lunch, Side dish, Starter

Time 25m

Number Of Ingredients 6

250g strong cheddar , grated
4 tomatoes , roughly chopped
1 green or red chilli , deseeded and finely chopped
½ large bunch coriander , leaves roughly chopped
8 flour tortillas (we used Discovery)
oil , for brushing

Steps:

  • Put the cheese, tomatoes, chilli and coriander leaves into a bowl with some seasoning, then mix well.
  • Warm tortillas in the microwave according to pack instructions - this makes them more bendable. Divide the cheese mix over one half of each tortilla. Fold over the other half to make 8 half-moons, then press down to seal.
  • Brush the tops with a little oil, then sit, oil-side down, on a hot area of the barbecue. Cook for a couple of mins until crisp and golden, brush the uncooked side with oil, then flip over for another few mins. Slice into wedges, then pile onto a platter while you cook the rest.

Nutrition Facts : Calories 298 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.84 milligram of sodium

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