2 jars Newman's Own® All-Natural Bandito Salsa Tequila Lime, divided.
1 pound All-Natural Free Range Chicken Breast.
1 pound All-Natural Hormone Free Pork Tenderloin, the other white meat.
3 tsp extra virgin olive oil
4 tsp prepared chili powder
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
1 tsp dried Mexican oregano
1 tsp dehydrated ground cilantro
½ teaspoon salt
1 cup chicken broth
1 cup pasteurized processed cheese, cut into cubes
1 cup shredded Monterey jack cheese
1 cup white sharp cheddar cheese
½ cup heavy cream
2 cups water
3 packages Mexican-style cornbread mix (6 oz. each)
2 cups milk
In a seal-able container, add the chicken breasts and pork tenderloin with 1 jar of salsa and marinate for 2 hours. Preheat oven to 425°F. Remove the meat from the marinade and wipe clean. Discard the marinade.
Dice or grind the meat. Place meat in a 10-12 inch sauté skillet with olive oil and sauté until brown. Add the chili, garlic, and onion powders, along with the comino, oregano, cilantro, and salt. Remove and discard any excess grease. Add the Chicken Broth and simmer to reduce the liquid.
In a 2-Quart Double Boiler top pan add the other jar of salsa, the cheeses, and heavy cream. Place 2 cups of water in the lower pan. Combine the pans, place on a high heat to bring to a boil, reduce heat to simmer, stir often to get a good blend of the Queso.
Place three cornbread baking pans in the oven to warm. In a large mixing bowl combine the cornbread mix, milk, and eggs; stir until smooth. Remove the warmed cactus molds and pour the cornbread mixture evenly into each mold. Place them back into the oven and bake for 15 to 18 minutes or until golden brown.
Add the browned meat into Queso mixture and blend well. Spoon one helping of Bandito Chili con Queso Chili to each bowl and serve with cactus cornbread.
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