To try: Green chili chicken; Poblano chicken; Date/bacon bites

Poblano chicken: Combine this with the green chili chicken to do all your roastin' at
once?

http://www.epicurious.com/recipes/recipe_views/views/106892

Parmesan-stuffed dates wrapped in bacon: Apparently an old traditional favorite, and the reviewers all say it is easy to make and gets rave reviews at parties:

http://www.epicurious.com/recipes/recipe_views/views/232778

Green Chili with Chicken

8 mild New Mexico or poblano chiles
2 jalapeño chiles, optional
1/4 cup olive oil
2 onions, chopped
2 cloves garlic, minced
1 tsp. ground cumin
11/2 lbs. boneless skinless chicken breasts
3 cans (14 oz. each) chicken broth
1 can (14 1/2 oz.) diced tomatoes
1 tsp. dried oregano
1/4 cup whipping cream or half-and-half
2 Tbsp. cornmeal

Garnishes: Chopped chiles, crumbled Mexican cheese, chopped onion, minced
cilantro, salsa

Heat the broiler; roast the chiles, turning, until blackened on all sides, about 8 minutes. Set in paper bag to cool and then peel off the really black parts, seed and chop chiles.

Cube the chicken.

Saute garlic, onions, cumin.
Add chicken and cook, stirring, till chicken is opaque (8 min).
Add chicken broth, tomatoes, oregano and reserved chiles. Bring to boil, cover and simmer 50 min. Stir occasionally.
Stir in cream and cornmeal; cook 10 minutes.