Recipe - Chili Blackeye Pancakes

1 pound Boneless, skinless chicken
breasts, minced
1 tablespoon Vegetable oil
1 One half cup Chopped onions
2 teaspoon Chopped garlic
1 cn (7oz.) ORTEGA minced green
chiles
1 tablespoon (to 2) ORTEGA minced
jalapenos
2 teaspoon Ground cumin
One half teaspoon Dried oregano leaves
2 cn (15oz.) White beans, rinsed
and drained
One half cup Chicken broth
1 One half cup Shredded Monterey Jack
cheese (6 oz.)
One half cup Sour cream
Additional sour cream,
cut or sliced up green onions,
chopped cilantro and
chopped tomatoes (optional)

In a 4quart pot, over medium heat, saute chicken in 2 teaspoons oil for 5
to 6 minutes or until chicken is done. Remove chicken from pot.

In same pot, over mediumhigh heat, saute onions and garlic in remaining
oil for 3 minutes. Add chiles, jalapenos, cumin and oregano; cook for 3
minutes more. Add white beans, chicken broth and reserved chicken. Heat to
a boil; reduce heat. Simmer for 10 minutes. Add cheese and sour cream;
cook and stir until cheese melts. Serve topped with additional sour cream,
green onions, cilantro and tomatoes, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini