White Chicken Chili

2 c. Chicken, cooked, chopped

1 (16 oz) jar Salsa

1 (19 oz) can White kidney beans, drained, rinsed

1 can Cream of chicken soup

1/2 t. Cumin, ground

3 c. Water

Lightly coat a slow cooker with cooking spray. Add chicken, salsa, kidney beans, chicken soup, cumin and water then mix well. Cover and cook on low heat for 7-8 minutes or on high for 3 1/2 hours. Garnish with shredded cheese and sour cream.

Iola Egle • Bella Vista, Ark.

Cheesy Chicken Fajitas

1/2 lb. Chicken breasts, boneless, skinnless

1 Garlic clove, minced

1 Green and/or red pepper, cut in strips

1/2 c. Onion, sliced

1-1/2 c. Mexican-style four cheese, shredded, divided

6 (6-inch) Flour tortillas

Lime wedges

Salsa

Cut chicken into thin strips and cook with minced garlic for 5 minutes in a lightly greased skillet over medium heat. Add peppers and onions and cook for an additional 4-5 minutes or until peppers are tender but crisp. Place 1/4 cup of the chicken mixture and 1/4 cup shredded cheese in the center of each tortilla and fold. If desired, serve with salsa and garnish with lime wedges.

Debbie Staley • Pierce, Colo.

Chicken and Cheese Empanadas

1-1/2 c. Chicken, cooked, skinned, chopped

1/2 c. Swiss cheese, shredded

2 Tbsp. Pimientos, drained, chopped

2 Tbsp. Onion, minced

Salt and pepper to taste

1/2 c. Chicken broth

1 Tbsp. Cornstarch

1 (3 oz) pkg. Cream cheese, cut in small chunks

2 pkgs. Refrigerated pizza crust dough

1 Egg, beaten

In a bowl, mix chicken with cheese, pimientos, onion salt and pepper. In a 2-quart pan, mix chicken broth with cornstarch then add cream cheese. Whisk over high heat until mixture is boiling and thick, about 2-3 minutes, then pour over chicken. On a lightly floured board, unroll pizza crust and cut into thirds for 6 empanadas or quarters for 8. On one end of each piece of dough, mound 5 Tablespoons chicken mixture for 6 pastries and about 3 Tablespoons for 8. Fold other end of dough over to form a rectangle then fold edges together and pinch to seal. Place empanadas on an oiled 12-by-15-inch baking sheet and brush with beaten egg. Bake at 375 degrees for 22-25 minutes or until browned.

Marlene Maurer • Lakewood, Colo.

Chiles Rellenos

8 Poblano peppers

1 lb. Ground beef

1/2 White onion, chopped

2 Garlic cloves, chopped

4 c. Yellow corn, fresh

1 Red pepper, diced

Garlic powder

Salt and pepper

Monterey jack cheese, shredded

Brown ground beef, onion and garlic. Add corn and red pepper. Season to taste with garlic powder, salt and pepper. Cook until corn is fully cooked then set aside. Brush chilies with oil and char in broiler. Place charred chilies in a paper bag for about 5 minutes to help loosen the skin. Remove skins and cut down the middle on one side then remove the seeds. Fill chilies generously with stuffing mixture and place on a 3-inch deep pan. Top with Monterey jack cheese. Bake at 400 degrees until cheese melts.

Marcey Dyer • Pierce, Colo.

Corn and Black Bean Salsa

5 lbs. Tomatoes

2 (15 oz) cans Black beans, rinsed, drained

4 c. Corn

1 c. Onion, chopped

1 c. Cilantro, chopped

1/2 c. White wine vinegar

5 Garlic cloves, chopped

4 Jalapeno peppers, seeded, finely chopped

2 t. Kosher salt

1 t. Pepper

Peel, seed, core and coarsely chop tomatoes. Combine tomatoes, black beans, corn, onion, cilantro, vinegar, garlic, jalapeno peppers, salt and pepper in a large saucepan. Bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Process in boiling water for 15 minutes. Remove jars and cool on racks.

Ethel Williams • Papillion, Neb.

Pepper Avocado Salsa

2 Tomatoes, diced

1/4 c. each Red, green and yellow bell peppers, diced

1/4 c. Red onion, diced

2 Tbsp. Olive oil

2 Tbsp. Lime juice

1 Tbsp. White wine vinegar

1 Garlic clove, minced

1 t. Basil, dried

1 t. Dill weed, dried

1 t. Sugar

1/4 t. Thyme, dried

Dash of Hot sauce

1 Avocado, peeled, chopped

In a bowl, combine all ingredients except the avocado. Cover and refrigerate. Just before serving, stir in avocado.

Sharon Raasch • Champion, Neb.