Backflash White Chili

Directions

• Step 1 BEANS: Soak overnight in water to cover. Drain.
• Step 2 Over low heat, stir peppers and onion in olive oil for one minute. Add beans and sauté‚ over medium heat for 5 minutes, stirring constantly.
• Step 3 Add stock, garlic, cumin and chili powder. Simmer, uncovered until beans are soft, about 1 1/2 hour adding more broth as necessary.
• Step 4 Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper.
• Step 5 CHICKEN Crack the breast bones to flatten. Rub breasts with oil and season with remaining ingredients.
• Step 6 Then roast in a preheated 350f oven about 30 minutes being sure not to overcook.
• Step 7 Cool slightly and remove meat from bones. (If boneless breasts are used, grilling is preferable since they would dry out quickly if roasted).
• Step 8 Serving Place a generous portion of beans in large flat soup bowl.
• Step 9 Slice chicken thinly, keeping skin on and place on top of the beans.
• Step 10 Garnish with salsa, sour cream, cilantro, and a warm quesadilla.
• Step 11 Make quesadillas by topping a soft flour tortilla with about 1/4 cup grated cheddar cheese, 2 tablespoons sour cream, and hot peppers to taste. Fold each into quarters and warm through in a 350F oven.