Chili Pheasant Recipes

CHILI PHEASANT

Chili Pheasant image

Make and share this Chili Pheasant recipe from Food.com.

Provided by Iowahorse

Categories Lunch/Snacks

Time 50m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

8 pheasants, breasts boned
1 (10 1/2 ounce) can green chilies, chopped
8 ounces monterey jack cheese, cut into 8 strips
1/4 cup breadcrumbs
1/4 cup parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
10 tablespoons butter, melted
1 (15 ounce) can tomato sauce
1/2 teaspoon cumin
1/3 cup onion, sliced
hot pepper sauce

Steps:

Flatten pheasant breasts then place 1 tb of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick.
Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ªts of cumin, mixing well.
Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more.
Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min.
or until brown.
Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.
Spoon over rolls and serve.

Nutrition Facts : Calories 2804.4, Fat 158.9, SaturatedFat 59.3, Cholesterol 1017, Sodium 1751.2, Carbohydrate 18.5, Fiber 3.1, Sugar 7.9, Protein 307.9

WHITE CHILI III

White Chili III image

Very good chili, sometime I make a little rice on the side to serve in the bowl with the chili. Delicious.

Provided by Mickie

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 45m

Yield 12

Number Of Ingredients 12

Ingredients

1 ½ tablespoons butter
1 cup chopped onion
2 stalks celery, thinly sliced
4 cups cooked, chopped turkey meat
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
1 (11 ounce) can white corn, drained
2 (4 ounce) cans chopped green chile peppers
4 teaspoons ground cumin
½ teaspoon hot pepper sauce, or to taste
1 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley

Steps:

In a large saucepan over medium heat, melt butter. Add onion and celery; cook until the onion is translucent. Put the turkey, beans, chicken broth, corn and green chilies into the pot. Season with cumin and hot pepper sauce. Cover and cook for 15 to 20 minutes.
Ladle chili into bowls and garnish with shredded cheese and chopped parsley.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 17.9 g, Cholesterol 47.7 mg, Fat 7.3 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 3.5 g, Sodium 544.5 mg, Sugar 2.3 g

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