Add the first 9 ingredients in a slow cooker: chicken, broth, onion, garlic, chipotle, cumin, black pepper, chili powder, and salt. Add lime juice if preferred. Gently toss to combine.
Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork. If you prefer that the chicken be more crispy, you can transfer the meat into a baking pan, pour the juice on top and broil for 5-10 minutes. We skip this step.
Serve on tacos, burritos, salads, rice, etc.
Crush the Chedz sticks into fine crumbs using a rolling pin, Magic Bullet or food processor. Sprinkle to taste for an extra cheesy crunch.
Garnish with cilantro if preferred.
The chicken can be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.
In a large bowl combine all ingredients with your hands until well combined. It may seem a little loose at first but the Chedz will absorb some of the liquid quickly.
Form into 1 inch balls. In a large pan heat 2-3 tablespoons oil and arrange meatballs. Make sure they do not touch. Cook over medium low heat until firm turning once. You may have to do them in batches.
Top with your favorite marinara sauce and serve with mixed greens. You can also add them to your favorite spaghetti for yummy spaghetti and Chedz meatballz. Also great over rice or quinoa!!!
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
Crush Chedz finely; bread crumbs consistency
Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Add Chedz crumbs on top of each mushroom. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.