Tex-mex mole dip

1 servings

Ingredients

Quantity Ingredient
2 cups Chicken broth
1 cup Water
2 Boneless skinless chicken breast halves
1 can Kidney beans; drained and rinsed
; (15 oz.)
½ cup Chopped onion
1 teaspoon Chili powder
½ teaspoon Dried epazote
1 teaspoon Unsweetened cocoa powder
⅔ cup Tomato sauce
1 tablespoon Tomato paste
1½ cup Chopped fresh tomatoes
2 tablespoons Chopped fresh cilantro
2 Jalapeno peppers; seeded and chopped
½ cup Grated low-fat monterey jack cheese

Directions

1. In a medium saucepan, combine the chicken broth with the water and bring to a boil. Add the chicken breasts, cover, and reduce the heat to medium-low. Poach for 8 to 10 minutes, until the chicken is cooked through.

Remove from the liquid and allow to cool slightly. Finely shred the chicken.

2. Preheat the oven to 400 F. Place the beans in the bowl of a food processor and process until smooth. L:ightly coat a large skillet with nonstick cooking spray. Add the onion and saute over medium heat until soft and lightly browned, 5 to 6 minutes. Add the chili powder, epazote, and cocoa powder and stir to combine. Add the tomato sauce and tomato paste and cook, stirring, for 2 to 3 minutes. Stir in the pureed beans.

3. Lightly coat a shallow ovenproof casserole or a 10 inch pie or cake plate with nonstick spray. Spoon the bean mixture into the pan, spreading evenly over the bottom. Layer the shredded chicken over the beans.

4. In a bowl, toss the tomatoes with the cilantro and jalapeno peppers.

Spoon this mixture evenly over the chicken. Sprinkle the cheese all over.

Place in the oven and bake for 20 minutes, until the cheese is melted and the dip is hot and bubbly. Serve at once.

Makes 5 cups, about 40 servings.

Copyright credit: 1996 by Clarkson N. Potter, Incup © 1997 Lifetime Entertainment Services. All rights reserved.

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