Raspberry Balsamic and Chipotle EVOO, Manchego, Chicken & Bacon Tapas
- 1 roll store-bought polenta (1 pound)
- 1 tablespoon butter
- 1 1/2 cups diced onions
- 1/2 pound boneless, skinless chicken breast, chopped
- 6 slices pre-cooked bacon, chopped
- 2 cups shredded Manchego cheese (divided use)
- 1/3 cup Raspberry balsamic vinegar
- 1/3 cup Chipotle EVOO
- 3 tablespoons pecan pieces
- 1 tablespoon chopped fresh cilantro
Preheat oven to 400 degrees F. Spray a 13×9 inch pan with cooking spray.
Slice polenta into 12 equal rounds. Heat a large (10 or 12 inch) non-stick skillet over medium. Grill polenta rounds for 4 minutes on each side. Lay rounds, keeping as close together as possible, across bottom of pan.
Add butter and onions to skillet and cook over medium for 3 minutes. Add chicken and cook with onions, breaking chicken up into very small chunks, for 4 minutes or until chicken is just-opaque. Remove from heat and stir in chopped bacon.
Sprinkle 1 cup of the shredded cheese evenly over polenta rounds; Spoon chicken mixture evenly over cheese. Drizzle raspberry chipotle sauce over cheese, then top with remaining 1 cup of cheese. Sprinkle pecans over top.
Bake for 8-10 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro. Serve on small plates, tapas style.
- 3 large tomatoes
- 1 small red onion
- Chipotle flavored Extra Virgin Olive Oil
Quarter and thinly slice the tomatoes and onion. Chop about ½ cup of cilantro, adding more if needed. Add a pinch of salt.
Put all ingredients into a bowl and add 2 tablespoons of Chipotle flavored EVOO and toss. You can serve immediately or put in the refrigerator and let the vegetables soak up the flavors and eat later.
Add a little of our Persian Lime Extra Virgin Olive Oil for a twist to ordinary salsa or add 2 teaspoons of hot sauce if you would like a spicier salsa.