CHIPS AND CHEESE CHILI CASSEROLE
An easy and hearty casserole the whole family will love. It reminds me of chili nachos that meets a pan of lasagna on the way to the oven. Great for planned leftovers and always a hit with sports fans for tailgating, Superbowl parties, or any time you need a warm, comforting dish.
Provided by Averie Sunshine
Categories Casserole
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 375F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray, and set aside. In a large mixing bowl, add 5 to 6 cups chips (about 5 big handful of chips from the bag) and with a wooden spoon or similar, poke and crush the chips to the size of a dime. You don't want powder, but make them small. Add the chili, beans, salsa, 2 loosely-packed cups cheese (about two-thirds of the package), and stir to combine. Pour mixture into prepared pan and bake for 20 minutes.
- After 20 minutes, remove pan from oven and spread sour cream in an even, flat layer over the casserole. Sprinkle 1 to 1 1/2 cups loosely packed cheese (the remaining cheese in the package) evenly over the top of the sour cream. Sprinkle 1 to 1 1/4 cups crushed corn chips over the top and bake for 9 to 12 minutes, or until top is browned to desired level.
- Serve immediately. Optionally, garish with a dollop of sour cream, a sprinkling of cheese, or a pinch of chopped cilantro or onion. Store leftovers in a Glad Freezerware container or similar airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts : Calories 1033 calories, Carbohydrate 103 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 62 grams fat, Fiber 11 grams fiber, Protein 21 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1317 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 42 grams unsaturated fat
CHILI CHEESE COLLARD GREEN CHIPS
Say hello to your new favorite snack! These easy Chili Cheese Collard Green Chips are loaded with flavor and pack a huge nutritional punch! This is a delicious, crispy snack you can feel good about!
Categories Food
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees Remove the stems from the leaves and tear into bite size pieces, drizzle with olive oil and use your hands to work it evenly onto the leaves. Mix spices in a small bowl, sprinkle evenly on greens. Spray a large cookie sheet with lighlty with cooking spray, place leaves in a single layer Bake 7 minutes, shake and turn the greens. Bake 5-6 more minutes until crisp.
Nutrition Facts : Calories 32 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 cup cooked chips, Sodium 162 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
COLLARD CHIPS
Next time you reach for chips or crackers, make a batch of these veggie crisps -- they're delicious and so healthy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 3 servings
Number Of Ingredients 3
Steps:
- Drizzle olive oil over collard pieces; season with salt. Bake in a single layer at 300 degrees until crisp, 15 minutes.
Nutrition Facts : Calories 46 g
CRISPY BAKED COLLARD CHIPS
When you get the craving for something crunchy and salty, try these collard chips! My son Charlie introduced them to me and WOW! I never would've believed that something this healthy could satisfy my craving for chips, but these do! He experimented with several different greens and found that collard greens hold up the best. Your kids might even like them!
Provided by Tess Geer @dmsgrl
Categories Chips
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees. Thoroughly rinse greens. Pat dry with paper towels and then let dry thoroughly.
- Line two baking sheets with parchment paper.
- Tear greens into approximately 2" pieces. Place in a single layer on the baking sheets and spray lightly with olive oil. Sprinkle sparingly and evenly with salt.
- Bake approximately 10-12 minutes (this can vary according to your oven so check after 10 minutes). Greens should be completely dry and a bit darker than at the start.
- Remove immediately lift the parchment from the pan and transfer chips onto a serving dish. If you leave the greens on the hot baking pan, they will continue to cook. Continue process until you've finished with all your greens (you can use the same parchment). Serve immediately or store in your pantry in a loosely closed paper bag for up to three days.
GRITS AND GREENS CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
- In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
- Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
- Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
- Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.
BAKED GREENS CHIPS
Provided by Alton Brown
Time 27m
Yield 4 appetizer servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 300 degrees F. Line 2 half sheet pans with parchment paper.
- Wash and thoroughly dry the greens. Tear the larger leaves into 1 to 2-inch strips.
- Lay the greens in a single layer on the half sheet pans, spritz lightly with the olive oil and sprinkle with the salt.
- Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer into a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days.
Nutrition Facts : Calories 136 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams
GREEN CHILI GRILLED CHEESE SANDWICHES
This tangy take on grilled cheese is a meal in itself, but would be great with a side of chicken chili. -Leslie Neely, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Spread mayonnaise over four slices of bread; layer with cheese slices and green chilies. Top with remaining bread., Butter outsides of sandwiches. In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 455 calories, Fat 31g fat (14g saturated fat), Cholesterol 59mg cholesterol, Sodium 894mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
CREAMY COLLARD GREENS DIP WITH SHITO
Cooking Dawn Burrell's creamed greens is an exercise in extracting as much flavor as possible, as economically as possible: With the trinity of garlic, onion and bell pepper, the dip's flavor profile is distinct, but the collard greens and shito, a chile sauce from Ghana, are still allowed to shine. This dip can be served as an appetizer, side dish or as the star of a series of smaller plates. And its texture is both inviting and distinct, creamy and wholly spiced. Ms. Burrell serves the dip with crunchy fritters made with rice and fonio, a tiny grain popular throughout West Africa. Pairing the dip with a baguette, a bowl of tortilla chips or slices of toasted bread would also make a solid meal.
Provided by Bryan Washington
Categories snack, dips and spreads, appetizer
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Heat the broiler with the rack 6 to 8 inches from the heat source.
- Heat oil in a large, deep skillet over medium-high. Add onion, bell pepper and jalapeño. Season with salt and pepper and cook, stirring occasionally, until vegetables are lightly browned at the edges, 2 to 3 minutes. Add garlic and cook, stirring, for 1 minute.
- Deglaze the pan by adding chicken stock and stirring and scraping up browned bits. Add heavy cream and cream cheese and simmer, stirring occasionally, until cream cheese is melted. Add 1/2 cup shito and stir to combine, then stir in collards. Reduce heat to medium and simmer rapidly, stirring occasionally, until liquid is reduced to a thick, creamy consistency that coats the greens without being soupy, 5 to 7 minutes.
- Remove from heat and add 1 1/2 cups Cheddar and the lemon juice. Stir until cheese melts. Season to taste with salt and pepper. You can keep the dip in the skillet if the pan is ovenproof, or transfer the dip to a 2-quart baking dish and spread evenly. Combine panko with the remaining 1/2 cup Cheddar and sprinkle over the dip.
- Broil until golden on top, 1 to 2 minutes. Remove from oven and spoon remaining 2 tablespoons shito over dip. Serve hot or warm, with baguette, if you'd like.
CHEESY CHILI
Steps:
- In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.
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