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1 packet burrito meat seasoning(old el-paso, etc)
2 cans Northern Beans
2 cans corn
4-5 lbs. chicken breasts, thighs, etc. bone in, skin on OR 2-2.5 lbs. of deboned and skinned chicken
4 oz. Butter
1 large onion, diced
2 cloves garlic, minced
1 Serrano pepper, seeded, ribbed, and diced
2 T. chili powder
2 T. ground cumin
¼ cup flour
6 cups chicken or turkey stock
4 cups half & half
1 cup heavy cream
2 T. kosher salt
1 T. Franks Red Hot
3 T. Worcestershire Sauce
4 cups shredded Mexican cheese blend (Kraft is my favorite)
Preheat oven to 375. Season chicken liberally with burrito meat seasoning. Bake until chicken is 165 degrees, about 30 minutes. Cool, remove bone & skin, dice or shred and set aside.
Melt butter and sauté onion, garlic, and serrano until onions are translucent. Drain beans(do not rinse) and corn, then add to the sauté mixture, cook for 5 minutes. And chili powder, cumin, and flour, stirring well for 5 minutes(it will get really thick). Add stock, half and half, heavy cream, kosher salt, Franks, and Worcestershire sauce. Cook until mixture thickens. Add chicken and cheese. Stir till cheese melts. Makes approximately 2 gallons.
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1st Keep
 Vernmulder
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