Recipes
Tillamook Cheese and Magic Pepper Chicken
Description: Just when you thought nothing new could be done to fried chicken, it gets an extreme makeover, Cajun style. You just can’t go wrong with garlic, onions, peppers and a medley of Tillamook® Cheeses.

Instructions:

Mix 1 tablespoon Cajun Magic, Poultry Magic with flour, set aside. Sprinkle remaining (CM, PM) over chicken. Dredge chicken in seasoned flour. Reserve leftover flour.

Heat 1/2 inch of oil in skillet to 350 degrees F. Fry chicken skin side down until light brown and crisp. Drain on paper towels. Reserve oil, leaving sediment in skillet; return 1/2 cup oil to skillet. Add bell pepper, onion, and 1/2 the green chilies; mix vegetables with sediment on pan bottom. Cook onions until brown. Add bay leaves, and garlic. Sprinkle 3 tablespoons of reserved flour on vegetable mixture. Stir in jalapeno peppers; cook 2 minutes, stirring occasionally.

Stir in 1-cup chicken stock and scrape pan bottom. Stir in 2 more cups of stock. Remove from heat.

Place chicken in large saucepan or Dutch oven. Add vegetable mixture and remaining 1-cup stock. Bring to simmer over low heat. Do not scorch. Add remaining green chilies, cream and sour cream. Bring to boil, stirring constantly. Add cheeses and cook until cheese melts. Spoon cheese sauce on plate and top with 2 pieces chicken per serving. Garnish with green, red and yellow pepper strips.

Ingredients:
5 tablespoons Cajun Magic, Poultry Magic
1 1/4 cups all-purpose flour
2 chickens cut up, at room temperature
Vegetable oil for frying
2 cups each chopped green bell peppers and onions
2 (4 ounce) cans whole green chilies, rinsed and chopped
2 bay leaves
2 teaspoons minced garlic
2 tablespoons finely chopped jalapeno peppers
4 cups chicken stock
1 1/2 cups heavy cream
1 cup Tillamook® Sour Cream 
3/4 cups each Tillamook® Pepper Jack and Monterey Jack Cheese, grated
1 1/2 cups Tillamook® Sharp Cheddar Cheese, grated