Campfire

Instructions

WHAT TO DO

1.    In large dutch oven, bring olive oil to medium high heat, add onion, celery, bell pepper, jalapeno, cumin, coriander, and roasted garlic

2.   when vegetables caramelized, add flour and butter, stirring constantly so flour doesn’t clump or burn

3.   add chicken when flour starts to brown

4.   add chicken stock, half and half, green chilis, cilantro, smoked cheddar, and reduce heat to low-medium for 20-30 minutes

5.   garnish with queso fresco and sliced scallions

Ingredients
  • 1 rotisserie chicken, shredded into bite size chunks
  • ⅓ cup onion, small diced
  • ⅓ cup celery, small diced
  • ⅓ cup bell pepper, small diced
  • 2 jalapenos, deseeded and small diced
  • 5 cloves roasted garlic
  • 8 ounce can of green chilies
  • ⅓ cup half and half
  • 1 quart chicken stock
  • 2 tablespoons minced cilantro
  • 2 tablespoons ground cumin
  • 1 tablespoon all purpose flour
  • 1 tablespoon ground coriander
  • ¼ cup crumbled queso fresco for topping
  • ¼ cup smoked cheddar, grated
  • 2 tablespoons sliced scallions
  • 2 tablespoons olive oil
  • 1 tablespoon butter
The Back Story

WHAT TO GET

Chili

1 rotisserie chicken, shredded into bite size chunks

⅓ cup onion, small diced

⅓ cup celery, small diced

⅓ cup bell pepper, small diced

2 jalapenos, deseeded and small diced

5 cloves roasted garlic

8 ounce can of green chilies

⅓ cup half and half

1 quart chicken stock

2 tablespoons minced cilantro

2 tablespoons ground cumin

1 tablespoon all purpose flour

1 tablespoon ground coriander

¼ cup crumbled queso fresco for topping

¼ cup smoked cheddar, grated

2 tablespoons sliced scallions

2 tablespoons olive oil

1 tablespoon butter

WHAT TO DO

1.    In large dutch oven, bring olive oil to medium high heat, add onion, celery, bell pepper, jalapeno, cumin, coriander, and roasted garlic

2.   when vegetables caramelized, add flour and butter, stirring constantly so flour doesn’t clump or burn

3.   add chicken when flour starts to brown

4.   add chicken stock, half and half, green chilis, cilantro, smoked cheddar, and reduce heat to low-medium for 20-30 minutes

5.   garnish with queso fresco and sliced scallions

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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