| 2 tablespoons butter |
1 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
| 1/2 cup chopped onions |
1 tablespoon |
$0.79 per pound
|
$0.02 |
| 1 garlic clove minced |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 pound cooked diced chicken meat, about 3 cups (I use leftover roast chicken) |
2 2/3 oz |
$0.98 per pound
|
$0.16 |
| 1/2 cup hearty chicken stock (or 2 teaspoons Better Than Bouillon Reduced Sodium Chicken Base dissolved in 1/2 cup hot water) |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.05 |
| 3/4 teaspoon ground cumin |
1/8 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 2 cups half and half cream (possible substitutes in description above) |
1/3 cup |
$0.08 per fluid ounce
|
$0.21 |
| 2 cups shredded Monterey Jack cheese (or sub part or all Pepper Jack for even more kick) |
1/3 cup |
n/a
|
|
| 1 can cream-style corn |
1/6 can |
$0.89 per 15 ounces
|
$0.17 |
| 1 4-ounce can diced green chilies |
2/3 fl oz |
$1.99 per pound
|
$0.05 |
| 1/8 teaspoon hot pepper sauce (more or less to taste) |
0.02 teaspoon |
$2.99 per 5 fluid ounces
|
$0.00 |
| 1 medium tomato, chopped |
1/6 tomato |
$1.99 per pound
|
$0.09 |
| Cilantro leaves for garnish |
1/6 cilantro |
$1.09 per cup
|
$0.03 |
| Total per Serving |
$0.85 |
| Total Recipe |
$5.08 |
Suggestions?