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Double Cheese Pulled Chicken Chili

Double Cheese Pulled Chicken Chili

This blog post has been compensated by Borden® Cheese. All opinions are mine alone. #BordenCheeseLove #CollectiveBias #Ad

My name is Meiko, and I am a chili fanatic. I don’t know what it is about a big warm bowl of chili, but I could literally eat it every day. There are so many versions of chili that I don’t think I could ever get bored of it. I also love it because if you use your leftovers wisely, you could basically dump them in a chili and have an amazing new dish.

As a matter of fact, a few weeks ago, I made a bunch of spaghetti and had a ton of leftover meat sauce. I hate to waste, so I added a few clutch ingredients and magically turned it into chili.  I’m being a bit dramatic because there is clearly no magic involved, but you have to admit the ease and versatility of this dish is pretty awesome.

So I decided to check out this Fiesta Mart store that I’ve driven by a hundred times. I thought maybe a new store would give me so new inspiration, and it worked. This week I made a new recipe I like to call Double Cheese Pulled Chicken Chili. Sounds delicious right? IT IS!


I always start my chili with a roux. I know this is not a very common practice, but I think it add deeper flavor and helps to thicken the batch.  I basically heat my oil, add in in flour and toast it until it reaches a caramel brown. Then I literally dump in all the remaining ingredients and let the pot simmer so that all the flavors meld together. I also added cooked chopped chicken, which easily pulled apart as the chili cooked down. Next I added in the LOOOOOOOOVE, which for me is just a code for BRING ON CHEESE.😍 😍 😍

I wanted this chili to be full of LOVE and  extra cheesy, so while at Fiesta Mart I raided their large variety of Borden® Cheese. I narrowed in on Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and Borden® Cheese Mozzarella String Cheese to achieve the, “ooey gooey-ness” that I was looking for. You can find where varieties of Borden® Cheeses are sold nearest to you by using their nifty store locator link.
Ok, so  I chopped up the string cheese into small chunks and submerged them into the batch of chili.

Then, upon serving, I added a healthy helping of the shredded cheese to the top and heated the bowl in the microwave for an extra 35 seconds to get it all melted.

The outcome was this amazing bowl of deliciousness. I’m telling you, this is what food memories are made of; heart-warming bowls of love that you enjoy with your framily (friends + family 😊).  This new recipe is definitely going to be a recurring staple in my chili rotation.

Let me know what your favorite type of chili is below.

Double Cheese Pulled Chicken Chili

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Serving Size: 10-16

Double Cheese Pulled Chicken Chili

Double Cheese Pulled Chicken Chili - Is made with a thick roux base and mix of delicious pulled chicken and ooey gooey chunks of cheese with each bite. This simmering pot of love warms up any occasion, from Game Day to a heartwarming family meal.


  • !Chili
  • ? cup vegetable oil
  • ? cup flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cups low-sodium chicken stock
  • 2 (15-ounce) cans dark kidney beans, drained
  • 2 tablespoons tomato paste
  • ½ cup Worcestershire sauce
  • 1 (28-ounce) can diced tomatoes
  • 1 (4-ounce) can diced jalapeño peppers
  • 1 tablespoon Louisiana style hot sauce
  • 5 medium cloves garlic, minced
  • 3½ pounds cooked skinless, chicken, cut into medium chunks
  • 3 Borden® Cheese Mozzarella String Cheese, chopped ½ inch segments
  • 1 (8 oz) pack Borden® Cheese Finely Shredded Four Cheese Mexican Shreds
  • chopped green onion for garnish
  • Seasoning blend
  • 2 tablespoons dark brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon


  1. In a small bowl, whisk together all of the seasoning blend ingredients and set aside.
  2. In a heavy large pot, heat oil on medium. Add in flour and whisk continuously until the flour reaches a caramel brown.
  3. Add in diced onion and bell peppers, and cook while covered for five minutes. Then add in chicken stock, kidney beans, tomato paste, Worcestershire sauce, canned tomatoes, canned jalapeños, and hot sauce and stir well. Cook covered for 5 minutes.
  4. Use wooden spoon to scrape the bits on the bottom of the pot and stir. Stir in chicken and garlic, and reduce heat to low. Cook for 30 minutes covered.
  5. Add in and submerge chopped mozzarella string cheese evenly spaced throughout the pot of chili. Increase heat to medium and cover the pot to allow the cheese to melt for 7-10 minutes.
  6. Ladle chili into a large bowls and top with a generous portion of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and green onion. Serve warm.
  7. Note: To get ooey gooey melted cheese on top of chili add bowl to the microwave on high for 20 seconds, then serve.
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Meiko And The Dish – Summer Supper Series

Meiko And The Dish – Summer Supper Series

Event Description

The Meiko And The Dish Summer Supper Series is the “soul foodie” event you have been waiting for! Come one, come all. This multi-course dinner experience is hosted by Meiko of and she serves up soulful family-style plates, fun stories and conversation starters, engaging food activities and not to mention an amazing playlist that will inpsire the occasional dance break.

Specific popup event details (location and menu options) will be provided to confirmed guests upon registration. The 7 + courses feature seasonal ingredients with both southern and west coast influences. For all intensive purposes know that there will be an abundance of food including two appetizer courses – a first course – a second course – a main course – an intermezzo – a decadent dessert – and a signature cocktail!  From the bayou, to the barbeque, to the beach, you get a true opportuntiy to travel with your tastebuds.

Please feel free to e-mail me at if you have questions. You can also check out my site at

Get ready to enjoy a night good food, good music and good company. Space is limited. Get your tickets now!

$120 for 7 Courses
Loaded Monster Carne Asada Nachos

Loaded Monster Carne Asada Nachos

Have you been tasked with bringing a dish to the Super Bowl Party? Need something that doesn’t require too much fuss but you want it to taste great? Well these aren’t you ordinary nachos my friend. Tortilla chips, steak fries, cheese, guacamole and tender, juicy flavorful carne asada …. “over the top” doesn’t begin to describe the amazingness of this crowd pleaser.

Yes  it’s over the top but everything about the Super Bowl is over the top. This is the time that you bring out the big guns. This, let me remind you, is the showcase show down of showcase show downs. And the star is the meat.

This marinade is mainly comprised of soy sauce and orange juice and dang near punches you in the face with flavor. I recommend marinating it at least three hours but no longer than twelve hours.  This carne asada almost didn’t make it this this blog. I couldn’t stop eating and neither will you.

The game changer here is the addition of steak fries, YYYAAAASSSS honey. These nachos are what dreams are made of which is why they have earned the name “MONSTER”.

Layer on the chips, the fries, the beans, the cheese, the meat and bake. Then add “le flair”,  the guac, the crema and my rustic pico de gallo. Be careful here because all pico de gallo’s aren’t created equally, this guy is spicy, I mean really spicy. If you can’t handle the heat, make sure to remove the jalepeno seeds or use a store bought mild pico de gallo or salsa.

Once you set these out they won’t be around for long. So make sure you make yourself a plate first. Enjoy and subscribe to my mailing list for more delectable recipes.

Loaded Monster Carne Asada Nachos

Prep Time: 3 hours

Cook Time: 30 minutes

Total Time: 3 hours, 30 minutes

Serving Size: 6-8

Loaded Monster Carne Asada Nachos

Loaded Monster Carne Asada Nachos- Are the ultimate game day appetizer - loads of cheese, marinated tender steak, pico de gallo, guacamole and more! Eat 'em while their hot and make another batch for the second half!


  • *Marinade
  • ¾ cups orange juice
  • ? cup lime juice
  • 5 garlic cloves, minced
  • ? cup soy
  • 2 teaspoons kosher salt
  • 1 fajita seasoning packet
  • 2 tablespoons brown sugar
  • 2 lbs skirt steak
  • *Nachos
  • 1 bag tortilla chips
  • 1 bags steak fries, cooked
  • 1 (16oz) can black beans, drained
  • 2½ cups freshly shredded cheddar cheese
  • 2 tablespoons taco seasoning
  • ¼ cup Mexican crema or sour cream
  • 3 large avocados, chopped and mashed


  1. *Marinade
  2. Add all of the other marinade ingredients (before you add the meat) into a large ziplock bag and shake well. Put meat in the bag and massage meat making sure that the marinade gets over all the meat. Refrigerate for 3 - 8 hours.
  3. *Nachos
  4. Cook/bake steak fries per instructions.
  5. Brown the skirt steak in large skillet on high, cooking each side anywhere from 30 seconds to 1 minute. Remove meat from skillet and let it rest. Once cooled, thinly slice the meat against the grain.
  6. Preheat oven 425 degrees. On a rimmed 9-by-13-inch baking sheet, evenly spread out tortilla chips, top with an even layer of steak fries and sprinkle across with taco seasoning. Add a layer of shredded cheese, and evenly spread out black beans, followed by the sliced meat and one more heaping layer of cheese. Bake until grated cheese is completely melted, about 7-10 minutes.
  7. Top with avocado, pico de gallo and drizzle all over with crema. Serve right away.
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