Smoked Southwestern Shredded Chicken and Bacon Chili Macaroni and cheese!

Smoked Southwestern Shredded Chicken and Bacon Chili Macaroni and Cheese!

THIS IS INSANE!  I have to say, my belly was craving some Southwestern Comfort food!  It's fall and it's football season, so why not put the comfort of Macaroni and cheese with the traditions of Chili?  This is a hearty dish that can feed a large crowd!  Perfect for my theme right now which is to hit all of our bloggers with great Game day and Tailgate dishes!  Some have been , "light", as in lower in calories....this one, Not so much!   This is the real deal!  It never hurts to save calories here and there...but, in this recipe, the creamy mac and cheese tones down the heat of the spice of the chili part and makes this so balanced it rocks!

I would love to hear about how you have used any of my recipes in your travels. SHARE your story and you will be entered in a contest to win a surprise basket full of my signature products to share with 4 guests for a special evening! We  are heading to celebrate our 150th BLOG!  Send all stories to Nanlush@aol.com, and make the subject...Luscious blog!  The winner will be announced as we post the 150th blog which is 4 blogs from NOW!  GET BUSY! The deadline is 10/31/12, and the winner will be announced Nov. 7th, 2012!    Cannot wait to hear from you all!

Recipe and Ingredients:

Three things to do before you start, this is multi tasking and I am guiding you on how to do it... this recipe guides you to make the most of your time!

FIRST!:
**3 bone in chicken breasts baked in the oven @ 375 for 30 minutes with skin on and coated with olive oil.
** Put 4 slices of applewood smoked bacon on foil lined baking sheet and bake in oven with chicken, but, for only 15 min. or until done perfectly.
** Boil a pot of water salted and cook pasta! ( pasta cooks for only 8 min.)

3 bone in chicken breasts
4 slices of cooked applewood smoked bacon
1 red bell pepper, 1 yellow pepper and  1 green pepper diced
1 large onion diced
2 T. olive oil
3T. minced garlic
28 oz. can of diced tomatoes with green chilies
1 28 oz. can of crushed tomatoes
1 4.5 oz. can of green chilies
1 can of pinto beans and 1 can of red kidney beans
salt, pepper, and oregano to taste! ( allow to cool and then shred by hand).
1 box of corkscrew pasta boiled in salted water until slightly firm and drain immediately.
6 corn tortillas
1c. panko bread crumbs
16 oz.  half and half
3T. butter
1/2 c. flour
2 cups cheddar cheese
1 c. shredded smoked gouda cheese
3T. chili powder
1T. smoked paprika
1T. cumin
1t. coriander
1T. oregano
Optional garnish, Cilantro, jalapeno pepper sliced , sour cream, bacon and lime!
**Salt and pepper to taste in chili mixture and in mac and cheese mixture as well!

***For garnish:  optional:  Cilantro, jalapeno sliced peppers, sour cream, bacon and lime!

*  Make sure you did cook the chicken and pasta and bacon!  While all that is in the oven and boiling,,do the following!  You have plenty of time!  30 min. plus!

Now:  In large pot, add olive oil, onions and diced peppers and garlic and saute until transparent on medium high heat.  Add in diced tomatoes, crushed tomatoes, green chilies.  Cook these ingredients together for 15 minutes to blend flavors.

**Remember to drain your pasta on time and to take the bacon out in about 15 min.  Chicken takes about 30 min.

Add 3 of the 4 slices of bacon chopped into 1 in. pieces,  chili powder, smoked paprika, cumin, coriander, oregano, and salt and pepper to taste to the pot of veggies and tomatoes.  Stir all in.  Let sit for a few minutes and then add drained and rinsed pinto beans and kidney beans. Mix together and allow to simmer for a few minutes with a lid on!
When chicken is cooled, shred by hand and add the chicken to the pot of veggies and beans and tomato mixture.  Set on low and allow to simmer while you do the final step below.

To make the cream and cheese bechemel or sauce collect a medium size pot.  Add butter and melt on medium heat.  Add flour and whisk together, add in half and half a little at a time and keep stirring until all combined and creamy.  Add in all but 1 cup of the  cheddar cheese and 1/2 c. of the smoked gouda cheese  and mix well.  Take off heat and combine the pasta right away with the cheese sauce!

Now is the fun part.  Take a 13x9 pan and spray with olive oil spray or a spray that prevents sticking.  Put three corn tortillas on each side of pan, add on top of that enough chili mixture to cover the tortillas up to 2 inches high.  Now, add the macaroni and cheese, all of it!  Top the macaroni and cheese with the rest of the chili.  Now add the cup of cheddar cheese and the 1/2 cup of shredded smoked gouda cheese.  Top finally with the panko and the last piece of bacon chopped and spread on top of the dish!

*** When you serve garnish with fresh cilantro, jalapeno sliced peppers and broken Frito's and sour cream and chopped bacon!

WHEW!  That was a lot!  DO NOT feel overwhelmed, THIS DISH is SO worth it!  If you are, give 2 friends a task and you take one.  Share some Margaritas and make together for the big event!

IE:  One person does the chicken bake and bacon
      One person does the chili bean and veggie mixture.
      One person does the Macaroni and cheese.

** THEN YOU GET TOGETHER AND COMBINE THE DISH and have Margaritas!

Next you serve to some hungry folks and they RAVE about the dish and you all are HERO'S!

ENJOY and share your story!