Cook cheese and chicken broth in a saucepan over medium heat, stirring constantly, until cheese melts. Stir in chicken, green chiles, and pimiento, and cook until thoroughly heated. Serve over Cornmeal Biscuits. Makes 6 servings. Cornmeal Biscuits: Combine first 5 ingredients in a bowl; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Brush tops with egg white. Bake at 450? for 10 to 12 minutes or until lightly browned. Makes 1 dozen. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert
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|Serving Size: 1 Serving (649g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 171 (16%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 194.2mg||60 %|
|Sodium 4148.1mg||143 %|
|Potassium 1054.6mg||28 %|
|Total Carbohydrate 136.5g||40 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 131.2g|
|Protein 84g||120 %|
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Calories per serving: 1076
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