Santa Fe Seasons Quick Chili

½ lb chopped onion
16 oz. can pinto beans
16 oz can diced tomato
¼ jar SFS Chili Blend
1 t. SFS Holy Trinity Rub
1/3 cup shredded cheese
Brown meat, and then add next 5 ingredients.
Bring to a boil cover, simmer 20 minutes.
Top with shredded cheese.
Serves 2-3

Glazed Chicken Breasts with Goat Cheese

4 Boneless chicken breasts halves, with skin
4 oz. Goat cheese, mixed with 4 tsp. fresh rosemary
¼ Cup melted butter
4 oz. Santa Fe Seasons Red Chili Jelly, melted

Preheat oven to 375 degrees. Gently loosen skin to open a pocket large enough for 1 oz. of goat cheese mixture. Be careful not to tear skin or surrounding membrane. Using a spoon, stuff the cheese under the skin of each breast.

Place breasts in a baking dish skin side up, Pour melted butter over the chicken. Bake for 15 minutes. Remove from the oven and pour melted Red Chili Jelly over the breasts and bake an additional 15 minutes or until springy to the touch.

Serves: 4

Sirloin Kabobs

1 Pound petite sirloin
1 Large clove garlic, minced
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 Teaspoons cilantro, chopped
1 Teaspoon Santa Fe Seasons Chile Blend
½ teaspoon Santa Fe Seasons Six Seasonings
Salt and pepper

Cut sirloin into 1-inch cubes. Place in deep bowl.

Mix all other ingredients and pour over sirloin. Stir to coat all pieces. Place in refrigerator to marinate overnight. Place meat on skewers alternate with onions, bell peppers, pineapple, cherry tomatoes and mushrooms. Grill approximately 7 minutes total, turning once or twice and basting with any extra marinade. Serve hot.

Serves: 4

Pesto Pizza

6 large Flour tortillas
1 cup Mozzarella cheese
1 jar Santa Fe Seasons Green Chile Pesto
½ cup diced olives and cooked chicken pieces

Place tortilla on a microwave safe plate or on a pizza stone in the oven. Spread Santa Fe Seasons Green Chile Pesto on tortilla and top with remaining ingredients. Heat until cheese melts (1 minute on high in microwave or 2-3 minutes in 350 degree oven), Slice into pizza wedges and serve.

Santa Fe Seasons Quick Green Chile Stew

2 Boneless chicken breasts (cut into bite size pieces)
1 Jar Fire Roasted Green Chile Salsa
1 15 oz can black beans
1 Tablespoon butter
¼ Cup butter

In a Dutch oven sear chicken pieces in butter till lightly browned. Add remaining ingredients, stir and simmer on low heat for 20 minutes. Remove lid and cook to desired consistency (approx 10 min.) Serve with warm tortillas.

Serves: 4