Chili Ham Cups Recipes

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CHILLI, HAM AND EGG CUPS | MARION'S KITCHEN



Chilli, Ham and Egg Cups | Marion's Kitchen image

These bite-size pieces of yumminess are great for lunch boxes or weekend breakfast. The best part is they are ready to eat hot in around 20 minutes, or at room temperature later.

Provided by Bee

Yield Makes 12

Number Of Ingredients 6

2 tbsp sesame oil
12 large, thin slices of ham
12 eggs
sweet chilli, sriracha or your favourite chilli sauce
½ cup finely sliced spring onions (scallions), plus extra to serve
1 cup grated cheese

Steps:

  • Step 1.Preheat your oven to 180°C/356°F.. Step 2.Brush a 6-hole muffin pan with sesame oil. Step 3.Line each muffin hole with ham. Spoon a teaspoon or more of chilli sauce into the ham cups. Crack an egg into each ham cup. Top with spring onions and the cheese.. Step 4.Bake for about 15 minutes or until the whites are just set. Loosen the edges of each bundle with a knife and pull out the ham cups. Serve warm or cold.

GREY CUP CHILI



Grey Cup Chili image

Hearty three-bean chili with vegetables. Served with thick slices of garlic bread, it's a Grey Cup party staple.

Provided by LINDA BAKER

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h25m

Yield 10

Number Of Ingredients 24

1 ½ pounds extra lean ground beef
1 tablespoon minced garlic, or more to taste
1 cup chopped green bell pepper
1 cup chopped red onion
1 cup chopped carrot
1 cup chopped zucchini
1 cup chopped celery
1 tablespoon ground cumin
1 tablespoon chili powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground coriander
¼ teaspoon ground black pepper, or to taste
1 (28 ounce) can diced tomatoes
1 (14 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup
1 (4.5 ounce) can sliced mushrooms, drained
¼ cup barbeque sauce
1 package taco seasoning mix, or to taste
1 (19 ounce) can black beans, drained and rinsed
1 (19 ounce) can garbanzo beans, drained and rinsed
1 (19 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can baked beans in tomato sauce
½ cup chopped fresh cilantro, or to taste
1 tablespoon lime juice

Steps:

  • Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.
  • Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.
  • Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.

Nutrition Facts : Calories 466.6 calories, Carbohydrate 63.4 g, Cholesterol 46.8 mg, Fat 12 g, Fiber 14.8 g, Protein 28.7 g, SaturatedFat 4.1 g, Sodium 1488 mg, Sugar 13.3 g

HAM AND BEAN CHILI



Ham and Bean Chili image

Leftover ham gets an unusual treatment from Carol Forcum of Marion, Illinois in this creative chili blend that features three kinds of convenient canned beans. "I sometimes serve it in bowls over rice or corn bread and garnish it with cheese," she notes.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 18

2 cups cubed fully cooked ham
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 jar (8 ounces) picante sauce
1 can (8 ounces) tomato sauce
1/2 cup water, optional
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon beef bouillon granules
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese

Steps:

  • In a large saucepan, cook the ham, onion, green pepper and garlic in oil until tender. Stir in tomatoes, beans, picante sauce, tomato sauce and water if desired. Bring to a boil. Stir in the olives, bouillon, thyme, salt and pepper. Reduce heat, simmer, uncovered, for 15-20 minutes. Garnish with cheese.

Nutrition Facts : Calories 214 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 1242mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 8g fiber), Protein 13g protein.

CHILI-GLAZED FRIED-CHICKEN LETTUCE CUPS



Chili-Glazed Fried-Chicken Lettuce Cups image

Bun-free fried chicken takes on an Asian flavor when it's brushed with a spicy chili sauce and served in lettuce cups with crisp sliced carrots and cucumbers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h20m

Number Of Ingredients 12

Vegetable oil, for frying (6 to 8 cups)
4 boneless, skinless chicken thighs (12 ounces total)
2 1/2 cups unbleached all-purpose flour
1 cup buttermilk, room temperature
1 tablespoon Old Bay seasoning
1/2 teaspoon baking powder
Kosher salt and freshly ground pepper
1/4 cup honey
1 to 2 tablespoons sambal oelek
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
Cilantro leaves, Bibb lettuce, sliced cucumbers and carrots, and lime wedges, for serving

Steps:

  • Fried Chicken: Fill a large, heavy pot halfway with oil; heat over medium until it registers 375 degrees on a thermometer. (Bringing the heat up slowly helps maintain a steady cooking temperature.) Meanwhile, pound chicken thighs to an even thickness. Let stand, covered, 30 minutes, while setting up a dredging station: Place 1 cup flour in a shallow dish, stir together buttermilk and Old Bay in a bowl, and stir together remaining 1 1/2 cups flour and baking powder in another shallow dish. Season all three with salt and pepper.
  • Stir 1/3 cup buttermilk mixture into baking-powder mixture; it will create small flour clumps, which will give the chicken a delicious craggy surface once it's fried. Two pieces at a time, dredge chicken in plain flour, then dip in remaining buttermilk mixture, allowing excess to drip off. Place in clumpy flour mixture, pressing firmly to adhere and completely coat chicken. Transfer to a rimmed baking sheet fitted with a wire rack.
  • Working in batches, fry chicken, flipping once, until golden brown and cooked through, about 4 minutes a batch, adjusting heat as needed to keep oil temperature between 360 and 380 degrees. Transfer to a clean wire rack to drain (and lock in that fresh-from-the-fryer crunch). Season with salt; let cool 10 minutes. To serve, lightly brush cut sides of rolls with softened butter; toast in a dry skillet over medium-high heat until golden, 2 to 3 minutes.
  • Lettuce Cups: In a small saucepan over medium heat, simmer honey, sambal oelek, fresh lime juice, and reduced-sodium soy sauce until reduced to about 1/3 cup. Let cool; brush over fried chicken. Slice into strips and serve with cilantro leaves, Bibb lettuce, sliced cucumbers and carrots, lime wedges, and remaining sauce for dipping.

CHILI HAM CUPS



Chili Ham Cups image

I like to entertain a lot and have used this recipe on several occasions as an appetizer. I also like how it is easy to switch around the ingredients to give it a different flavor.-Laura Metzger, York, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 7

3 ounces cream cheese, softened
1 cup finely chopped fully cooked ham
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
1/4 cup sliced ripe olives, drained
1 tube (10.2 ounces) refrigerated biscuits
Salsa and sour cream, optional

Steps:

  • In a small bowl, combine the cream cheese, ham, cheese, chilies and olives. Separate dough into 10 biscuits; press each biscuit onto the bottom and up the sides of a greased muffin cup. Fill with ham mixture., Bake at 375° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Garnish with salsa and sour cream if desired.

Nutrition Facts : Calories 193 calories, Fat 12g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 621mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.

CHILI CRISP HAM AND CHEESE OMELET



Chili Crisp Ham and Cheese Omelet image

Liven up your next omelet with this popular spicy Asian condiment.

Provided by Soup Loving Nicole

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

3 eggs
1 tablespoon water
1 tablespoon spicy chili crisp sauce
1 tablespoon butter
¼ cup diced ham
⅓ cup shredded Cheddar cheese

Steps:

  • Whisk eggs, water, and chili crisp together in a bowl.
  • Melt butter in a large skillet over medium heat. Add egg mixture and cook until egg is completely set, about 6 minutes.
  • Add ham and Cheddar cheese to one end of the cooked egg in the skillet. Flip the other side of the egg over the ham and cheese mixture. Cook until cheese is melted, about 4 minutes.

Nutrition Facts : Calories 662.1 calories, Carbohydrate 3.3 g, Cholesterol 656.1 mg, Fat 53.8 g, Protein 39.2 g, SaturatedFat 23.3 g, Sodium 1179.7 mg, Sugar 1.4 g

CHICKEN CHILI CHEESE CUPS



Chicken Chili Cheese Cups image

Make and share this Chicken Chili Cheese Cups recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 45m

Yield 30 serving(s)

Number Of Ingredients 9

2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4 ounce) can diced green chilies
2 tablespoons finely chopped cilantro
1/2 cup shredded monterey jack cheese
30 miniature phyllo cups

Steps:

  • Heat the oven to 350º. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
  • Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
  • Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350º oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Nutrition Facts : Calories 34.1, Fat 2.7, SaturatedFat 1.5, Cholesterol 23, Sodium 83.9, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 2.2

HAM AND GREEN CHILI ROLL-UPS



Ham and Green Chili Roll-Ups image

Need to roll out the carpet for a crowd? Get the spread started with these tasty and better-for-you Ham and Green Chili Roll-Ups.

Provided by My Food and Family

Categories     Meal Recipes

Time 5m

Yield Makes 16 servings.

Number Of Ingredients 5

2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
4 whole wheat tortillas (6 inch)
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham
1/4 cup canned chopped green chiles, well drained
1/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Steps:

  • Spread mayo evenly onto each tortilla to within 1/4 inch of edge.
  • Top evenly with ham, chilies and cheese; roll up.
  • Cut each roll-up crosswise into four pieces. Insert a toothpick into each piece to secure.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HAM CHILI STEW



Ham Chili Stew image

This is a great way to use up that leftover ham! Delicious, quick & easy. Don't be afraid to vary some of the ingredients as desired. Don't like olives or so many beans? - leave 'em out - it will still taste great.

Provided by KeyWee

Categories     Stew

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

2 cups cooked ham (cubed)
1 red bell pepper (chopped)
1 medium onion (chopped)
1 clove garlic (crushed)
1 tablespoon olive oil
1 (15 ounce) can kidney beans (rinse & drain)
1 (15 ounce) can pinto beans (rinse & drain)
1 (15 ounce) can great northern beans (rinse & drain)
1 (28 ounce) can diced tomatoes (undrained)
1 (15 ounce) can tomato sauce
1 (8 ounce) jar mild picante sauce
1/2 cup water
1 (2 1/2 ounce) can black olives
1 teaspoon salt
1 teaspoon thyme
1 teaspoon beef bouillon granules (or one cube)
1/4 teaspoon black pepper

Steps:

  • In Dutch oven, heat oil and saute peppers, onion, and garlic until tender.
  • Add ham, beans, tomatoes, tomato& picante sauces, and water.
  • Bring to a boil.
  • Add remaining ingredients, lower heat, and simmer uncovered for 20 minutes.
  • Add cooked pasta, if desired, for"chili mac".

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