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California Wine and Cheese Stew

Serves: 6
Total Calories: 140

Ingredients

1 1/2 pounds assorted cheese varieties cut into 1/2 inch cubes
1/2 cup red wine
4 tablespoons softened unslated butter
1 clove garlic minced
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 1/2 cups shredded cooked chicken
3 small cooked red potatoes cut into bite sized pieces
1 to 1 3/4 pound Bread Bowl

Directions:

*For best results, choose soft ripe cheeses, such as Brie and Camembert; semi-soft varieties, like Fontina, Havarti, Feta, and Blue; and firm cheeses, such as Cheddar, Swiss, Edam, Gouda, and Provolone.The cheese should be at room temperature and free of any waxy coating or rind.

1. In a food processor, combine all of the ingredients except the chicken and potatoes, and blend until creamy.

2. Lightly coat a large pot with cooking spray. Add the cheese mixture, chicken, and potatoes, and mix gently. Stirring occasionally, heat the mixture over low heat for 10 minutes, or until heated through.

3. Spoon the stew into the bread bowl and serve.

Nutritional Facts:

Serves: 6
Total Calories: 140
Calories from Fat: 69

This California Wine and Cheese Stew recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.


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