cream cheese and pork chili

Name: Cream Cheese and Pork Chili
Prep time: 10 min
Cook time: 6 h
Yield: 5
Cuisine: Mexican
Ingredients: 3 - pork tenderloin chops or chicken breasts, trimmed of all fat (can be frozen! no need to thaw); 1 can(s) 10 oz. rotel tomatoes with green chilis; 1 can(s) corn, (do not drain); 1 can(s) black beans, drained and rinsed; 1 package(s) ranch dressing mix; 1 tablespoon(s) cumin; 1 tablespoon(s) chili powder, hot; 1 teaspoon(s) red pepper flakes (optional); 1 tablespoon(s) dried onions; 1 package(s) cream cheese (8 oz)

(1 RATING)

59 Pinches 7 Photos

Arlene Diehl

East Helena, MT

Updated on Apr 16, 2013

This is our latest favorite here on the ranch-- I am so glad because it is sooo simple and also, so versatile! Serve it on tortillas, on rice or on noodles. It even works as a hot dip with tortilla chips. Simple, and simply the best! I have a friend who serves it to her day care kids because it is so universally liked! It gets rave reviews on my blog, also!

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Cream Cheese and Pork Chili: Serve over rice, noodles, in tortillas, or on tortilla chips as a dip!

prep time 10 Min

cook time 6 Hr

method Slow Cooker Crock Pot

yield 5-8 serving(s)

Ingredients

3 - pork tenderloin chops or chicken breasts, trimmed of all fat (can be frozen! no need to thaw)
1 can 10 oz. rotel tomatoes with green chilis
1 can corn, (do not drain)
1 can black beans, drained and rinsed
1 package ranch dressing mix
1 tablespoon cumin
1 tablespoon chili powder, hot
1 teaspoon red pepper flakes (optional)
1 tablespoon dried onions
1 package cream cheese (8 oz)

How To Make cream cheese and pork chili

Step 1

Place all ingredients except meat and cream cheese into a 2 quart (or larger) crock pot. Stir to combine.

Step 2

Place the meat onto the mixture, pushing the meat to the bottom of the crock pot. Cover the meat with the mixture.
Step 3

Top with the cream cheese, cover with lid and cook on low for 6-8 hours on low, stirring the cheese only once or twice.
Step 4

Right before serving, remove meat, debone and shred. Return to the crock and stir well.
Step 5

Serve over rice, tortilla chips or on corn or flour tortillas. Add optional toppings: jalepenos, sour cream or salsa. Leftovers, if you have any, can be frozen.
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