Bill Johnson answers:

Was it the Chicken Tostadas?

Bill Johnson answers:

WHITE CHILI

Mandi Forester’s White Chicken Chili
Ingredients

* 1 32-ounce box chicken stock
* 3 cans white beans, left undrained
* 5 cups cooked chicken (rotisserie or boiled)
* 1 16-ounce jar salsa
* 1 8-ounce block pepper jack cheese, grated
* 2 teaspoon ground cumin
* 2 cloves garlic, minced
* Black or white pepper to taste
* 1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
* Sour cream, for garnish

Yields: 6 servings

Preparation

Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.

Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.

When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

Sara Mayer’s Chick‘N Ranch BBQ Crescent Squares

Ingredients

* 2 tubes Pillsbury crescent rolls
* 1 1/2 cups hickory barbeque sauce
* 1 package ready-made chicken strips, chopped
* 6 slices of cooked bacon, crumbled
* 2 cups cheddar or colby jack cheese, shredded
* 1 cup ranch dressing
* 1 teaspoon chili powder
* 1 tablespoon scallions, chopped
* 1 sandwich-size re-sealable bag

Preparation

Heat oven to 375˚F.

Roll the crescent rolls out and place them on a cookie sheet. Pinch 2 sheets together in the middle to create 1 large dough. Bake 8-11 minutes, until golden brown. Remove from oven and turn on broiler.

Spread the barbeque sauce over dough. Sprinkle the chicken, bacon and cheese over the top. Place the cookie sheet under the broiler until the cheese melts, about 3-5 minutes.

Combine the ranch dressing and chili powder in a small bowl. Pour into re-sealable bag and cut off a small tip at the end of the bag to make a pastry bag. Drizzle the dressing over the top and garnish with the scallions. Cut into squares and enjoy!