With frigid winter temperatures knocking on our doors this week, toasty up with this delicious leisurely cooker chicken tortilla recipe courtesy of Wisconsin cheese.
This recipe calls for 12 ounces of Renard’s Pepper Jack cheese. Just a tiny drive from picturesque Lake Michigan is Rosewood Dairy, a petite dairy that specializes in making fresh cheeses daily. The milk comes from petite, local dairy farms that produce an award-winning range of cheeses.
Renard’s Artisanal Cheese Shop produces over 100 varieties of cheese, including fresh cheese curds available every day. Located near Sturgeon Bay in Door County, Renard’s prides itself on being a robust ambassador for the local community, proudly offering a wide selection of specialty dishes from the county and throughout Wisconsin.
Renard’s Cheese Store and Rosewood Dairy were founded in 1961 by Howard Renard. The companies remained family owned and are now managed by Chris Renard and his wife Ann. Chris is a third-generation cheesemaker and holds the prestigious title of Master Cheesemaker, a nationally recognized title offered exclusively in Wisconsin.
According to Wisconsin Cheese, Wisconsin Master Cheesemaker Program is essentially a Ph.D. in cheese. Cheesemakers with over a decade of experience can join this three-year program, where they learn how to perfect the production of specific varieties of cheese.
The program is tough and includes coursework in cheese technology, water management, quality assurance and many other topics. After participating in the program, cheesemakers complete a three-year internship, during which they submit cheeses for sampling. At the end, they take a written exam and earn the title of Master Cheesemaker.
The Master Cheesemakers program ensures that cheeses meet the highest standards of quality and craftsmanship, and Renard’s Cheese is proud to be home to this quality. Their delicious cheeses are made by hand with minimal automation, paying homage to the generations of cheesemakers before them.
Find Ser Renard at store near you or by when shopping in their online store.
Stack of tortillas with leisurely cooker chicken
Get your leisurely cooker ready to make this delicious and straightforward Mexican delicacy.
- 1 can of enchilada sauce (about 2 cups) 15 oz
- 1 teaspoon each onion powder chili powder and ground cumin
- 2 cans of pinto beans 16 ounces each, rinsed and dried
- 1 medium green pepper chopped
- 2 cups shredded cooked chicken ken
- 1 cup frozen corn
- 6 flour tortillas 8 inches
- 12 ounces Renard’s Pepper Jack cheese shredded and divided (3 cups)
- fresh cilantro (chopped), salsa and sour cream
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Fold two pieces of 24 x 12-inch aluminum foil in half lengthwise. Arrange the pieces crosswise, overlapping to resemble an “X”, across the bottom and top of a 5-quart leisurely cooker; let the excess foil hang at the edges. Coat the pieces with cooking spray.
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In a enormous bowl, combine enchilada sauce, onion powder, chili powder and cumin. Mix beans, green pepper, chicken and corn.
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Place the tortilla at the bottom of the leisurely cooker. Layer with 1 1/2 cups chicken mixture and 1/2 cup pepper. Repeat the layers four times, starting with the tortilla. Place the remaining tortilla and pepper on top.
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Fold excess foil into the leisurely cooker. Cover and cook on low for 5-6 hours (or on high for 2 1/2-3 hours) or until heated through. Turn off the leisurely cooker. Set aside for 10 minutes.
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Using excess foil as handles, carefully transfer the stack of tortillas to a platter. Sprinkle with coriander. Serve with salsa and sour cream.
Calories: 414kcalCarbohydrates: 23GProtein: 29GFat: 23GSaturated fat: 13GPolyunsaturated fat: 2GMonounsaturated fats: 7GCholesterol: 85mgSodium: 601mgPotassium: 310mgFiber: 2GSugar: 2GVitamin A: 531IUVitamin C: 18mgCalcium: 477mgIron: 2mg
