White Chili

2 cans white beans (rinse well)

1 large onion, chopped

4 clov es garlic

1 4 oz can diced green chiles 

2 chicken breasts, cooked and shredded

1 tsp ground cumin (adjust to taste)

3 tsp dried oregano (flakes not ground)

1 16oz carton sour cream

1 c chicken broth

1 1/2 c cheddar cheese grated

In a large pot Saute the  chicken with the onion and garlic in a little olive oil.

Add the beans, chiles, spices, cheese and chicken stock.  Salt and pepper to taste.

Heat and simmer for 30 minutes. Add sour cream and heat through.

Serve:  Garnish with: chopped tomato, cilantro, tortilla chips, avacado

Recipe by Bille Grandy from the Ward Chili Cook off

Sweet Potato Quesadillas

from "Moosewood Restaurant Cooks at Home"

1 1/2 c. finely chopped onion
2 cloves garlic, minced or pressed
3 Tbsp. vegetable oil
4 c. grated, peeled sweet potatoes (about 3 potatoes)
1/2 tsp. dried oregano
1 tsp. chili powder (I use a Tbs.)
2 tsp. ground cumin
generous pinch of cayenne (optional)
salt and ground black pepper to taste
1 c. grated sharp cheddar cheese

8 tortillas (8-10 in. size)
salsa
sour cream

Saute the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin, and cayenne. Cook, covered, for about 10 minutes (if you have used the fine grate. I recommend a food processor), stirring frequently to prevent sticking. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Spread 1/8 of the filling and 2 Tb. of cheese on half of each tortilla, leaving a 1/2-in. border along the edge and cook in a heated (med. heat), lightly oiled skillet for 2-3 minutes per side - until the cheese is melted and the filling is hot.