Monday, January 23, 2012

Tex Mex Chicken

From Kristi’s Kitchen


14 oz. coconut milk
1 recipe Tex Mex Roasted Tomatoes (recipe below)
¼ tsp. garlic powder
¼ tsp. sea salt (may need a bit more for balance in the end)
¼ tsp. xanthan gum OR kudzu powder
1 c. Beyond Organic Really Raw Cheddar, grated
1 ½ c. cooked, shredded organic chicken
2 tbsp. fresh cilantro leaves


-Combine coconut milk, tomatoes, garlic powder and salt in a sauce pot
-Bring to a boil
-Whisk in xanthan gum OR kudzu powder –continue boiling for 3-5 minutes
-Stir in cheese and chicken
-Simmer for 5 more minutes
-Fold in fresh cilantro and serve over sautéed greens, quinoa or brown rice pasta

Roasted Tex Mex Tomatoes
From Kristi’s Kitchen

6 roma tomatoes, 4 halfed & seeded plus 2 pureed & set aside
1 jalapeno, halfed & seeded
¼ large onion
4 garlic cloves, peeled
1 anaheim chili pepper, halfed and seeded**
3/4 tsp. sea salt (maybe a bit more after processed to balance flavor)
2 tbsp. grapeseed oil

-Preheat oven to 400 degrees
-Place veggies face up on baking sheet
-Rub each with oil and sprinkle with sea salt
-Turn face down and roast for 25 minutes
- Cool and place in processor
-Combine with puree and use in recipe

**this is very spicy –for a little less heat use only half an anaheim

No comments:

Post a Comment