1 pound baby carrots, sliced
1 tablespoon vegetable oil
1 cup water
1/2 cup honey
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons dried basil
1 (10 ounce) can ORTEGA Thick & Smooth Chunky Sandwich Spread
2 (4 ounce) cans ORTEGA Diced Green Chiles
4 (4 ounce) cans ORTEGA Corn Flakes
2 large onions, diced
1 (8 ounce) package shredded Cheddar cheese
1 (4.5 ounce) can ORTEGA Diced Green Chiles, drained
6 tablespoons ketchup
PLACE carrots in large bowl. Saute in oil in microwave 3 minutes. Place water, honey and basil in medium skillet; cook, stirring, over medium heat, 10 minutes. Add water, honey, basil, oregano, rosemary, sage and thyme; cook, stirring, over medium heat, 10 minutes.
STIR in chiles; cook, stirring, 4 to 5 minutes or until heated through. Add cornflakes, onion, cheese, chiles, ketchup and chicken. Mix well. Serve over salad.