Like chili? You’ll love chili on a cloud. It’s a warm and creamy appetizer that will have your guests scraping the dish looking for more when it’s all gone. What we like best about this is the gooey factor. The layers of cream cheese and chili meld into some amazing bites of Organic YUM. I served this to a crowd at my sister’s Memorial Day party, and a friend asked for the recipe for her book group. Here it is Kathleen!
2-3 chicken breasts, cubed (saute in a pan with little oil or butter until you get a slight sear on the edge, then add a half jar salsa and a 1/2 cup water, allow to stew for 7-10 minutes, till cooked through. Add a can of organic black beans (drained) and set aside.
1 (4 oz.) organic cream cheese spread)
1/2 cup light organic sour cream
½ cup shredded organic cheese
small can of organic sliced black olives (optional)
Heat oven to 350ºF. Use a spatula or the back of a spoon to press down the 8 ounces of cream cheese to form a layer in a pie plate or other baking dish, add the sour cream to this and make a smooth layer. Cover that layer with a layer of hot chili, then sprinkle down a layer of shredded cheese. Add chopped olives on top if desired. Done. It’s that easy. Then bake for 10-15 minutes until hot and bubbly. Or microwave it for 5 minutes.
Serve with chips or cracker, or even sliced red, green and yellow peppers.