| | SALSA VERDE |
| 2 | c | Tomatillos; coarsely chopped |
| 1/2 | c | Onion; chopped |
| 1/2 | c | Cilantro or parsley; chopped |
| 2 | | Pickled jalapeno pepper; chopped (fresh is OK, I usually end up adding a handful, and some serranos, too) |
| 1 | | Clove garlic; minced (or 2, or 3...) |
| 1/2 | ts | Lemon pepper |
| 1/2 | ts | Oregano leaves; dried |
| 1/2 | ts | Adobo seasoning or garlic powder |
| 3 | tb | Lime juice |
| | Be creative here - add heat/peppers to suit |
| | WHITE CHILI |
| 2 1/2 | c | Water |
| 1 | ts | Lemon pepper |
| 1 | ts | Cumin seed |
| 4 | | Chicken breast halves; approx. 1 1/2 lb., skin removed |
| 1 | ts | Olive oil |
| 1 | | Clove garlic; minced |
| 1 | c | Onion; chopped |
| 2 | pk | (9 oz.) Green Giant Frozen White Shoepeg Corn; thawed |
| 1 | c | Yellow chiles; diced (hungarian, caloro, habs - orange or as close to yellow) but in a pinch, even canned green chiles will do |
| 1 | ts | Cumin; ground |
| 3 | tb | Lime juice |
| 2 | cn | (15 oz.) Northern Beans; undrained |
| 1 | c | Tortilla chips; crushed |
| 1 | c | Monterey jack cheese; shredded |
