Green Chili Chicken & Dumplings
Prep: 10 Minutes
Cook time: 20 Minutes
1 Jar Cookwell and Company Two-Step Green Chile Stew
1 12 oz Package Fully cooked Chicken Fajitas
2 Cups Chicken Broth
2 Cups Heavy Cream
1 Can Buttermilk Biscuits, uncooked
1 Tbsp. Adams Reserve House Rub
1. Defrost chicken and dice into bite sized pieces.
2. Cut the raw biscuits into bite-sized pieces, set aside.
3. In a large pot add the chicken, broth, cream & Green Chile Stew Mix. Stir, until mixture comes to a boil.
5. Drop cut biscuits in boiling liquid. Cook, stirring every 2 minutes, for a total of 8 minutes.
6. Reduce heat and simmer for 5 more minutes.
Serve hot with a Cornbread side dish!
Tailgating Chile Dip
Prep Time: 10 minutes
1 Small Onion, diced
1lb lean ground beef/chuck/turkey/chicken/bison
1Tbsp. of Adams Reserve House Rub
1 Jar Cookwell & Co. 2 Step Chile, Original or Spicy
8 oz. shredded cheddar or Colby Jack Cheese
8 oz. cream cheese
½ pkg Pico de Gallo (Mild, Pineapple, or Mango)
1. Preheat oven to 400*. Season ground meat with the Adams House Rub.
2. In a 6 qt. soup pot, sauté onion 3 minutes. Add the ground meat, brown thoroughly. Drain off excess fat.
3. Pour in the 2-Step Chile. Stir. Simmer 10 minutes.
4. Spread cream cheese on the bottom of a 9”x13” casserole dish.
5. Spread Chile meat mixture and over cream cheese. Top with cheese.
6. Spread Pico do Gallo over top of cheese topping.
7. Cover with foil. Bake 15 minutes, until internal temperature is 165*.
Serve while hot and bubbly with your favorite chips!