Raspberry Balsamic and Chipotle EVOO, Manchego, Chicken & Bacon Tapas
  • 1 roll store-bought polenta1 pound
  • 1tablespoon butter
  • 1 1/2cups diced onions
  • 1/2pound bonelessskinless chicken breast, chopped
  • 6slices pre-cooked baconchopped
  • 2cups shredded Manchego cheesedivided use
  • 1/3cup Raspberry balsamic vinegar
  • 1/3cup Chipotle Extra Virgin Olive Oil
  • 3tablespoons pecan pieces
  • 1tablespoon chopped fresh cilantro
  1. Preheat oven to 400 degrees F.
  2. Spray a 13×9 inch pan with cooking spray.
  3. Slice polenta into 12 equal rounds.
  4. Heat a large (10 or 12 inch) non-stick skillet over medium.
  5. Grill polenta rounds for 4 minutes on each side.
  6. Lay rounds, keeping as close together as possible, across bottom of pan.
  7. Add butter and onions to skillet and cook over medium for 3 minutes.
  8. Add chicken and cook with onions, breaking chicken up into very small chunks, for 4 minutes or until chicken is just-opaque.
  9. Remove from heat and stir in chopped bacon.
  10. Sprinkle 1 cup of the shredded cheese evenly over polenta rounds; Spoon chicken mixture evenly over cheese.
  11. Drizzle raspberry chipotle sauce over cheese, then top with remaining 1 cup of cheese.
  12. Sprinkle pecans over top.
  13. Bake for 8-10 minutes or until cheese is melted and sauce is bubbly; sprinkle top with cilantro.
  14. Serve on small plates, tapas style.