PEPPERJACK CHEESE SLICE RECIPES

Steps:

• Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening or spray bottom with cooking spray.
• Stir together flour, cheese, sugar, baking powder, baking soda and salt in medium bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
• Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.

Steps:

• Over medium heat, cook bacon until semi-crisp, reserving drippings.
• Drain bacon on paper towels and crumble when cool.
• Sauté sliced chicken in bacon drippings until no longer pink.
• Remove from pan and set aside.
• In the same skillet, add the butter and cook onion, peppers and garlic until just tender.
• Stir in the flour and cook for 1 minute.
• Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
• Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
• Reheat, stirring to melt cheese, but do no allow to boil to avoid separation. If the sauce is too thick, add the remaining 1/4 cup chicken broth and/or a little more milk.
• Serve over cooked penne pasta and sprinkle with chopped green onions before serving.