Cauldronofchiliwithspiderbreads Recipes

CHICKEN CHILI SHEET PAN QUESADILLA

Chicken Chili Sheet Pan Quesadilla image

Provided by Ree Drummond : Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 tablespoons salted butter, melted
8 burrito-size flour tortillas
4 cups shredded Cheddar cheese
4 cups shredded rotisserie chicken
1 teaspoon taco seasoning
One 4-ounce can diced green chiles, drained
1 cup frozen corn, thawed
1/2 cup sliced black olives
1/2 cup salsa
Serving suggestions: 1 avocado, diced, sour cream, 1 lime, cut into eighths and several sprigs fresh cilantro

Steps:

Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.

CAULDRON OF CHILI WITH SPIDER BREADS

Cauldron of Chili With Spider Breads image

Top a steaming bowl of chili with a friendly (and edible!) breadstick spider. 8 servings (1 cup chili and 1 spider bread each).

Provided by Annacia

Categories Halloween

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lean ground beef (at least 80%)
3/4 cup chopped onion
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes, undrained
1 (15 ounce) can green giant spicy chili beans, undrained
1 (11 ounce) can green giant mexicorn whole mexicorn whole kernel corn, undrained
1 (11 ounce) can pillsbury refrigerated breadstick dough (12 breadsticks)
1 egg white, beaten
3 -4 small pimento stuffed olives, sliced
1/2 cup finely shredded cheddar cheese (2 oz)

Steps:

In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes, chili beans and corn.
Heat to boiling.
Reduce heat to medium-low; simmer uncovered 20 minutes, stirring occasionally.
Meanwhile, heat oven to 375°F Unroll dough; separate at perforations into 12 breadsticks.
Cut 4 of the breadsticks in half lengthwise; on ungreased cookie sheets, shape into 8 coils.
Cut each remaining breadstick lengthwise into 3 strips, making 24 long strips.
Cut each in half crosswise, making 48 short strips.
Place 3 short strips on each side of each coil, placing ends under coil; pinch to attach. Bend strips in center to look like spider legs, or place crumbled small piece of foil (about 3x1/2 inch) under 3 "legs" to make them stand up in center.
Brush breads with beaten egg white.
Place 2 olive slices on each to look like eyes.
Bake 12 to 15 minutes or until "spider body" is light golden brown and "legs" are golden brown.
Top individual servings of chili with cheese; serve with warm spider breads.

Nutrition Facts : Calories 265.9, Fat 8.7, SaturatedFat 3.9, Cholesterol 44.3, Sodium 628.4, Carbohydrate 28.4, Fiber 4, Sugar 0.7, Protein 20.4

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