- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 1 cup sweet peppers in 1" pieces
- 1 cup shredded cheddar cheese
- 2 cups cubed cooked chicken
- 3/4 cup sour cream
- 1 pinch marjoram
- 1 pinch paprika
- 1 pinch thyme
- Salt to taste
- Freshly-ground black pepper to taste
Heat the oil in heavy skillet until hot but not smoking. Saute onions and peppers until soft.
Lower heat. Stir in cooked chicken, sour cream, marjoram, thyme. Heat a few minutes to blend. Do not boil.
Season with salt and pepper to taste. Remove from heat. Add cheese and stir until melted and combined well. Serve with a pinch of paprika.
This recipe yields 4 servings.
ECC = 3.8g