Tex Mex Chicken

From Kristi’s Kitchen

Ingredients:

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

Directions:

-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

Ingredients:

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

Directions:

-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