Tex-Mex Mole Dip

Categories: Lifetime tv, Life5
Yield: 1 servings

2 c Chicken broth
1 c Water
2 Boneless skinless chicken
-breast halves
1 cn Kidney beans; drained and
-rinsed
; (15 oz.)
1/2 c Chopped onion
1 ts Chili powder
1/2 ts Dried epazote
1 ts Unsweetened cocoa powder
2/3 c Tomato sauce
1 tb Tomato paste
1 1/2 c Chopped fresh tomatoes
2 tb Chopped fresh cilantro
2 Jalapeno peppers; seeded and
-chopped
1/2 c Grated low-fat monterey jack
-cheese

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.

MC formatted using MC Buster by Barb at PK

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