CORNBREAD CHILI STACKS
A well-stocked cupboard is the key to creating tasty meals like this one.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Spray 8-inch square pan with with cooking spray. In medium bowl, stir cornmeal, Bisquick mix, buttermilk, butter, chili powder and egg until mixed. Pour into pan.
- Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 2-quart saucepan, heat chili and tomatoes over medium heat, stirring occasionally, until bubbly.
- Cut corn bread into 4 squares; cut each square diagonally into 2 triangles. Split each corn bread triangle horizontally. Fill triangles with 1/4 cup chili mixture and cheese piece. Spoon about 1/4 cup chili mixture on top.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 45 mg, Fat 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g
HAY STACKS (AKA FRITO CHILI PIE)
A simple, quick meal, that will fill the growing boys quickly. I make this for small group get togethers.
Provided by Queena Frye
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the Chili till hot.
- place a handful of Frito's in bowl, cover with Chili about two tablespoons, small handful of cheese, lettuce, tomatoe, and onion, add a spoonful of sour cream.
- serve and enjoy.
Nutrition Facts : Calories 1278.5, Fat 78.3, SaturatedFat 30.4, Cholesterol 119.6, Sodium 2763.2, Carbohydrate 113.9, Fiber 17.6, Sugar 6.9, Protein 39.8
CHILI-CHEESE TWISTS
Use frozen puff pastry, shredded cheddar cheese and chili powder to make savory breadsticks.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 40m
Yield 28
Number Of Ingredients 5
Steps:
- Thaw pastry sheet at room temperature 30 minutes. Meanwhile, in small bowl, beat egg and water until well blended; set aside. In another small bowl, mix cheese and chili powder.
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- On lightly floured surface, roll thawed pastry sheet with rolling pin into 14x10-inch rectangle; cut in half lengthwise. Brush egg mixture over both rectangles; reserve remaining egg mixture. Spread cheese mixture evenly over 1 rectangle; top with second rectangle, egg side down. Gently roll pastry to seal.
- Cut pastry crosswise into 28 (1/2-inch) strips. Twist strips; place 2 inches apart on cookie sheet, pressing ends down. Brush with remaining egg mixture.
- Bake 10 to 12 minutes or until golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 40 mg, Sugar 0 g, TransFat 0 g
HAYSTACKS
This is a simple one dish meal that's been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack! Kids love it!
Provided by Maryanne
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 15m
Yield 6
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the kidney beans, salt, chili powder and pepper. Cook over medium heat until heated through.
- To assemble the haystacks put a hand full of corn chips on a plate, follow with a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives, carrot, and cheddar cheese. Top with salsa and sour cream.
Nutrition Facts : Calories 634.3 calories, Carbohydrate 74.7 g, Cholesterol 28.2 mg, Fat 32.2 g, Fiber 14.7 g, Protein 18.4 g, SaturatedFat 9.2 g, Sodium 1697.8 mg, Sugar 7.4 g
CORN BREAD CHILI STACKS
Number Of Ingredients 9
Steps:
- 1. Heat oven to 450°. Spray bottom and sides of square pan, 8 x 8 x 2 inches, with cooking spray. Stir cornmeal, Bisquick mix, buttermilk, butter and egg in medium bowl until blended. Pour into pan.2. Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean. Meanwhile, heat chili, tomatoes and chicken in 2-quart saucepan over medium heat, stirring occasionally, until bubbly.3. Cut corn bread into 4 squares split each square horizontally. Fill each with 1/4 cup chili mixture and cheese piece.wing it!Add color and flavor by putting strips of red, yellow or green bell pepper on top of cheese slices when making these stacks. Finish with a dollop of sour cream. 1 SERVING: Calories 240 (Calories from Fat 80) Fat 9g (Saturated 4g) Cholesterol 60mg Sodium 600mg Carbohydrate 28g (Dietary Fiber 3g) Protein 12g * % DAILY VALUE: Vitamin A 10% Vitamin C 6% Calcium 8% Iron 12% * DIET EXCHANGES: 2 Starch, 1 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
TORTILLA STACK WITH CHILI-TOMATO SAUCE
Provided by Marian Burros
Categories dinner, weekday, casseroles, main course
Time 45m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Heat oil in large skillet. Saute onion and green pepper until onion is soft.
- Drain liquid from tofu and mash. Add to skillet with chili powder, cumin and coriander. Drain liquid from olives and add. Stir and cook until tofu has dried. Season with salt and pepper.
- Steam tortillas either by wrapping in aluminum foil and heating in oven or by steaming over hot water in steamer.
- Drain liquid from corn.
- In small casserole place 2 tortillas. Top with 1/3 of tofu mixture; top with 1/3 of corn and chili-tomato sauce. Repeat layering 2 more times, ending with chili-tomato sauce. Sprinkle with cheese. Bake for about 15 minutes, until mixture is bubbly and cheese has melted.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 22 grams, Carbohydrate 47 grams, Fat 35 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 10 grams, Sodium 1109 milligrams, Sugar 7 grams, TransFat 0 grams
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