Happy New Year!!! I’m very excited about 2012 and all the delicious cooking to be done.
This dish is one I made up several weeks ago, but due to traveling, hadn’t gotten around to blogging it. It turned out beautifully, we actually fought over the leftovers. Cheesy, creamy, spicy, mouth-watering. Perfect for a cold night. Enjoy!
2 whole chicken breasts, boneless and skinless
1 tsp black peppercorns
1 tsp cumin seeds
1 shallot, diced
2 garlic cloves, minced
1 cup salsa
4 oz. cream cheese
1 tbs ground cumin
3 tsp chipotle chili powder
1/2 box of jumbo shells
8 oz. tomato sauce
1 chipotle in adobo, minced
1 tsp dried oregano
Monterrey jack cheese, shredded
Place the chicken breasts, bay leaf, peppercorns, and cumin seeds in a medium saucepan. Cover all with cold water. Add a pinch of salt. Bring to a gentle boil over medium heat and poach until cooked through, about 10 to 15 minutes. When done, remove chicken, let cool on a plate, and then shred with two forks.
Meanwhile, in a large stockpot, cook the shells in salted water according to package directions, but remove them one minute before instructed. Drain and reserve, letting them cool slightly.
In a small saucepan, drizzle in the olive oil and heat on medium heat. Saute the shallots and garlic for one minute, then add the salsa, cream cheese, cumin and chili powder. Stir to combine and let the cream cheese melt completely. Add in the shredded chicken and stir to combine.
In a small bowl, stir together the tomato sauce, chipotle in adobo, and oregano.
Grease a 9×13 inch baking dish. Set your oven to broil.
Using a small spoon, carefully stuff the shells. Place each stuffed shell close in the baking dish, all very close together. When they are all filled and assembled, pour the tomato sauce over all of them. Top with the shredded jack cheese. If you want, you can sprinkle a little bit of dried oregano on top of the cheese (that is optional though).
Broil until the cheese is melted and bubbly. Remove from the oven, let set for a couple minutes, then serve.