- 4 tablespoons extra virgin olive oil, divided
- 2 pounds boneless, skinless chicken tenders, cut into ½-inch-thick slices
- 5 to 6 teaspoons chili powder
- 1 tablespoon ground cumin
- Salt and pepper, as needed
- 2 apples, cut into ½-inch cubes
- 1 onion, chopped
- 4 tablespoons Cache Valley Butter
- ¼ cup flour
- 2 cups chicken broth
- ¾ cup milk
- 2 15-ounce cans pinto or white beans, rinsed
- 2 cups Cache Valley Monterey Jack Cheese, shredded
- Tortillas to serves
- Scallions, chopped
In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add chicken, chili powder and cumin. Season with salt and pepper, and cook, stirring, for 5 minutes. Transfer to a bowl.
In same pot, heat remaining 2 tablespoons olive oil. Add apples and onion, and cook, stirring, until softened, about 6 minutes. Add to chicken.
In same pot, melt Cache Valley Butter over medium-low heat. Whisk in flour for 1 minute. Whisk in chicken broth and milk until thickened, about 3 minutes. Stir in chicken-apple mixture and beans; bring to a simmer, and stir in Cache Valley Monterey Jack Cheese. Serve with tortillas and scallions.
CREATED BY: Megan Bagley, Logan, Utah
