The sun shone golden, rolling waves broke over the bow of the kayak. If one can measure success by the number of snakes, frogs, fish temporarily captured, than we have reached JP Morgan status. Failing the utilization of the aforementioned metric, I sense we are still doing quite well. As evidence I present the reality that a giant, fallen, tree limb nearly, but did not take out our beloved outhouse as it loudly crashed down last night. Ok, while the outdoor privy isn’t exactly beloved, it is functional and for that reason alone I accept it and have made it my own. That which we consider alien to our experience we resign ourselves to condemning with value judgments. It is binned into either “good” or “bad”. The outhouse is neither, nor are leftovers. Fortunately, the relationship ends here, as I did not take the leftovers to the outhouse, I simply turned them into chili.
1 ½ C leftover chicken, cut up (I used a mix of grilled and fried chicken)
4 oz cream cheese
2 T ranch dressing
1 T El Pato Brand jalapeno salsa
1 T chili powder
½ t cumin
½ t paprika
- Mix ingredients in a microwave safe bowl.
- Microwave on high for 2 minutes.
- Mix again.
- Serve on buns, toast, or crackers.
The yummy chili undertones pervaded the creamy-textured sandwich spread. The chili works on many levels. It uses up leftovers, is highly portable, and is delicious through and through. I’d have favored a spicier iteration of this chili but this was super nice. Spreadable chili deliciousness was especially enjoyed by Ma Chili365 and Chili Jr.- after a long day of inner tubing. The creamy dreamy chicken salad chili is a close cousin to the chili summer sausage dip. While its cousin had some redeeming qualities, today’s chili tastes better and looks more handsome adorning a lettuce leaf.