Wednesday, November 18, 2009

Cheesy Chicken Bean Skillet Recipe

Did you know Black Friday is also National Leftovers Day? Appropriate name for the day after Thanksgiving, don't you think? I know that after all that turkey my family gets tired of turkey sandwiches. So, what can you make with your left over bird that doesn't taste like leftovers? My friends at Pace Picante Sauce have some great recipes to use up those leftovers to make something new and delicious! Here is the first of these great recipes.

Pace® Cheesy Chicken Bean Skillet

Prep: 5 minutes
Cook: 10 minutes
Makes: 4 servings

2 cups cubed, cooked chicken or turkey
1 cup Pace® Mexican Four Cheese Salsa con Queso
1 can (about 15 ounces) pinto beans, rinsed and drained
1 cup coarsely crumbled blue corn tortilla chips

1. Heat the chicken, queso and beans in a 12-inch nonstick skillet over
medium heat to a boil, stirring occasionally. Reduce the heat to low. Cook
for 5 minutes or until the chicken mixture is hot and bubbling.

2. Top the chicken mixture with the tortilla chips just before serving.

Tip: You can omit the crumbled tortilla chips and serve the chicken/turkey mixture as a quesadilla filling or a warm dip.

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