Slow Cooker White Chicken Chili Shooters

 

Slow Cooker White Chicken Chili Shooters

A nice change of pace from the traditional red chili. This full of flavor chili is the perfect ending to a chilly day.
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Prep Time 1 hour
Cook Time 4 hours 30 minutes
Total Time 5 hours 30 minutes
Course Appetizer, Soup

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cooked & shredded
  • 1 count can Great Northern Beans, drained & rinsed
  • 1 tbsp olive oil
  • 2 medium onions, finely chopped
  • 6 cloves garlic, minced
  • 1 tbsp whole cumin
  • 1 tbsp dried oregano
  • 1 jalapeno pepper, minced
  • 1 garden salsa pepper, minced
  • 1 tsp each salt and freshly ground pepper
  • 16 oz. jar of your favorite extra hot salsa
  • 4 cup fresh tomatoes, chopped
  • 2 cup chicken stock
  • 2 green bell peppers, thinly sliced
  • 4 oz. (1 small can) diced mild green chilies
  • 2 cups Ellsworth Cheese Curds, chopped (Natural, Jalapeno or Garlic flavor)
  • Sour cream and fresh cilantro to garnish

Instructions
 

  • Place shredded chicken in the bottom of a large slow cooker, top with beans.
  • In large skillet on medium, cook onions in olive oil until onions are softened. Add garlic, cumin, oregano, jalapeno pepper, garden salsa pepper, salt and pepper and cook while stirring for about a minute.
  • Add salsa, tomatoes and chicken stock and bring to a boil. Cook, stirring occasionally, for 10 minutes to reduce.
  • Pour tomato mixture over beans in slow cooker and stir to combine. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  • Stir in green peppers, cheese curds and chilies. Cover and cook on HIGH for 20-30 minutes.
  • Spoon into shot glasses and garnish with sour cream and fresh cilantro. Serve alone or with tortilla chips on the side.
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Smorg-More Pick

 

Review our complete collection of Picks & Bites®–easy and elegant ways to serve Wisconsin cheese–for more ideas for entertaining, appetizers, casual eating occasions and perfect beverage compliments.

Smorg-More Pick

Wisconsin Havarti cheese paired with rich smoked salmon and dill; a classy combination that packs a hearty bite!
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Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Snack

Ingredients
  

  • toothpicks or desired picks
  • Caper berry
  • Wisconsin dill Havarti cheese
  • Lox/cured salmon
  • Baby dill
  • Lemon wedge garnish

Instructions
 

  • Assemble ingredients on picks using lemon wedge to anchor the end.
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Poquitos

 

Poquitos can be placed in a bag or container and frozen, separating layers with parchment paper. When ready to use, follow the directions below. (Do not thaw just bake for about 5 more minutes.)

Poquitos

Spicy little pockets of cheese and meat filling.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Snack

Ingredients
  

FILLING

  • 0.5 lb ground pork
  • 0.5 tsp minced garlic
  • 0.125 tsp red pepper flakes
  • 0.125 tsp oregano
  • 0.25 tsp chili powder
  • 0.25 tsp paprika
  • 0.5 tsp kosher salt
  • 0.125 tsp black pepper
  • 2 tbsp cider vinegar
  • 1 tbsp tomato paste
  • 1 tbsp finely minced jalapeno pepper, optional
  • 1 package Ellsworth cheese curds (natural or flavored)

PASTRY

  • 2 sheets of puff pastry, thawed
  • 1 egg
  • sesame seeds

Instructions
 

  • In skillet brown the pork. Mix in the minced garlic, spices, cider vinegar, and tomato paste. Simmer on low for 5 minutes. Add the jalapeno, if you are using it. Let the mixture cool to room temperature.
  • Lightly flour the board. Roll out a puff pastry sheet into a 12" X 12" square and cut the sheet into 3" squares.
  • Place a teaspoon of the seasoned meat mixture into the center of each square. Top with a cheese curd, cutting the curd smaller, if needed.
  • Fold one corner over to meet the opposite corner, creating a triangle. Dampen the edges with water to seal shut. Stretch the dough to cover the filling, pinch the sides together and crimp edges with a fork.
  • Place the triangles on a parchment-lined or lightly greased baking sheet. Mix the egg with 2 teaspoons of water. Brush the egg wash on the triangles. Sprinkle with sesame seeds. Bake at 350 degrees for 23 - 26 minutes. Serve warm.
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Pesto Pick

 

Review our complete collection of Picks & Bites®–easy and elegant ways to serve Wisconsin cheese–for more ideas for entertaining, appetizers, casual eating occasions and perfect beverage compliments.

Pesto Pick

Combination of fresh basil, gouda, chicken and tomatoes. Simple but still classy enough for a dinner party or wine tasting.
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Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Snack

Ingredients
  

  • toothpicks, skewers or desired picks
  • Wisconsin pesto gouda or gouda cheese, cut in 1" cubes
  • Fresh Basil leaf
  • Grape tomato
  • Chicken breast, grilled and cut in chunks

Instructions
 

  • Assemble ingredients on picks using cheese cubes to anchor the ends.
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Pepper Snaps

 

Alternate: Bake the Pepper Snaps in a 350 degree oven, broil them a bit at the end of the cooking time.

Pepper Snaps

Yummy cheese filled sweet peppers with just a hint of heat.  Versatile enough to serve for tailgating or wine tasting.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Appetizer, Snack
Servings 18

Ingredients
  

OVERALL

  • 1.5 dash dozen golf ball size mini bell peppers
  • 3 - 4 strips bacon, (3/4 cooked)
  • 18 toothpicks
  • hot sauce (optional)

FILLING

  • 1 cup Ellsworth Cooperative Creamery Cheese Curds, diced
  • 2 tsp parmesan cheese
  • 2 tbsp diced jalapeno peppers, well drained
  • 3 tbsp crushed pineapple in syrup, well drained

Instructions
 

  • Heat grill between 350-375 degrees and set grate at lid level. Cut tops off of peppers and remove stems and seeds, creating a cavity for mixture.
  • Mix cheese curds, parmesan cheese, jalapeno peppers and pineapple. Stuff peppers with mixture.
  • Cut bacon to create 1" to 2" strips to cap the peppers, and secure with toothpicks.
  • Grill 10 to 12 minutes and serve immediately with your favorite hot sauce, if desired.
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Muenster Beef Pick

 

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Muenster Beef Pick

Simple and quick appetizers or snack. Great for taking on the road...Picnics, tailgating, or road trips.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Snack

Ingredients
  

  • toothpicks or desired picks
  • Wisconsin muenster cheese
  • Sliced roast beef
  • Green onions

Instructions
 

  • Cut cheese 1/2" x 3" long. Cut green onion in 3" long sections.
  • Wrap roast beef around cheese and onion and secure with pick.
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Midwestern Poutine

 

Note – You can top your dirty fries with an endless option of toppings. Wild game, sausage, seafood, poultry, vegetables or whatever you can dream up. The only ingredients required are crisp French fries, great cheese curds and some form of gravy or sauce.

Midwestern Poutine

Crispy fries topped with shredded beef, Ellsworth's award winning cheese curds, and savory brown gravy.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Poutine
Servings 2

Ingredients
  

  • 1 tbsp olive oil
  • 3 oz. Ellsworth cheese curds
  • 3 oz. braised or BBQ beef short rib (shredded)
  • 3 oz. sautéed mushrooms
  • frying oil
  • 5 oz. blanched French fries
  • 3 oz. beef gravy
  • 1 tbsp sliced green onion
  • 1 tsp chopped parsley
  • 1 pinch seasoned salt

Instructions
 

  • Place a small amount of olive oil on bottom of a baking sheet or cast iron pan. Arrange cheese curds, beef and mushrooms on pan and place in a preheated 550-degree oven or use broiler setting if available. You want to warm cheese curds and brown lightly.
  • Preheat frying oil to 350-360 degrees. Drop blanched fries into hot oil and cook until crisp and golden brown. Remove from oil and place in a bowl. Season with a pinch of seasoned salt.
  • Transfer fries to a serving platter and top with warm cheese curds, beef and mushrooms. Drizzle warm gravy over fries and garnish with sliced green onions and chopped herbs.
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Ham and Cheese Pick

 

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Ham and Cheese Pick

Easy and classy ham & cheese for lunch, picnic or dinner party.
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Snack

Ingredients
  

  • toothpicks or desired picks
  • Wisconsin sharp white cheddar cheese, cut in 1/2" x 3" strips
  • Argula leaves
  • Sliced ham

Instructions
 

  • Roll ham around cheese and arugula. Secure with pick.
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Cheese and Fruit Pick

 

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Cheese and Fruit Pick

A fresh cool snack to enjoy on a warm day. Nice for travel. Take on a picnic!
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Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Dessert, Snack

Ingredients
  

  • Desired skewers
  • Strawberries, quartered
  • Star fruit, sliced
  • Fresh pineapple, cut in chunks
  • Red and/or green grapes
  • Kiwi fruit, cut in chunks
  • Ellsworth Cooperative Creamery Natural Cheese Curds

Instructions
 

  • Skewer fruit and cheese in alternating fashion to desired length.
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Chorizo Burgers with Cheese Curd Corn Relish

 

Relish may be made up to 1 day in advance. Combine everything except green onion and cilantro; cover and refrigerate. Add green onion and cilantro before serving.

Chorizo Burgers with Cheese Curd Corn Relish

Packed with flavor here's a new southwest twist to the ordinary burger!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Burgers

Ingredients
  

RELISH

  • 1 tbsp red wine vinegar
  • 1 tsp lime juice
  • 1 tsp honey
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1.5 cup corn kernels
  • 1 cup Ellsworth Cooperative Creamery cheese curds, chopped into small pieces (about 1/4 inch)
  • 2 tbsp red onion, diced
  • 2 tbsp green onion, chopped
  • 1 tbsp cilantro, chopped

BURGERS

  • 1 lb ground pork
  • 8 oz. bulk chorizo sausage
  • 0.5 tsp salt
  • 1 tbsp Mexican-style hot sauce, such as Cholula®
  • 4 hampurger buns
  • 2 tbsp mayonnaise

Instructions
 

RELISH

  • Combine vinegar, lime juice, honey, salt and pepper in medium bowl. Whisk in olive oil. Add corn, chopped cheese curds and red onion. Mix well. Add green onion and cilantro; gently mix to combine. Set relish aside while preparing burgers.

BURGERS

  • Heat skillet over medium-high heat or prepare grill for direct medium-high heat. In large bowl, combine ground pork, chorizo, salt and hot sauce. Use hands to mix well until all ingredients are well combined. Divide mixture into four portions and shape into patties. Season patties with salt and pepper. Cook about 5 minutes per side, or until cooked through.

TO SERVE

  • Lightly toast buns in skillet or on grill. Spread each bottom bun with mayonnaise. Top with burger and spoon relish over top. Serve with additional relish on the side.
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