A delightful twist on a classic chicken stew, featuring the sweetness of apples and the creaminess of melted cheese.
Heat the olive oil in a large dutch oven over medium-high heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the chicken, chili powder, and cumin, and cook until the chicken is browned.
Stir occasionally to ensure even cooking.
Remove the chicken from the pot and set aside.
Keep the chicken covered to retain warmth.
In the same pot, sauté the apples and onion until softened.
Cut the apples and onion into similar-sized pieces for even cooking.
Melt the butter in the pot, then whisk in the flour to form a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually whisk in the chicken broth and milk, cooking until thickened.
Whisk continuously to avoid lumps.
Return the chicken, apples, and onion to the pot, and add the beans.
Stir gently to avoid breaking the beans.
Stir in the cheese until melted.
Add the cheese gradually to ensure it melts evenly.
Serve the stew with tortillas and garnish with scallions.
Warm the tortillas before serving for better texture.
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