Potato Pockets Filled With Spinach Chili Recipes

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DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES



Double-Yummy Chili Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 24

6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish

Steps:

  • To make the potatoes: Preheat the oven to 425 degrees F.
  • Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
  • Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
  • Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

CHEESE AND SPINACH PUFF PASTRY POCKETS



Cheese and Spinach Puff Pastry Pockets image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h5m

Yield 12 appetizer servings

Number Of Ingredients 9

12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.
  • Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

SPINACH-STUFFED CHICKEN POCKETS



Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

SUPER LOADED CHILI POTATO SKINS



Super Loaded Chili Potato Skins image

Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.

Provided by HORMEL CHILI(R)

Categories     Trusted Brands: Recipes and Tips     HORMEL Chili

Time 1h15m

Yield 16

Number Of Ingredients 7

8 small (3 to 4 inches) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 (15 ounce) can HORMEL® Chili With Beans
2 cups shredded sharp Cheddar cheese
½ cup sour cream
½ cup sliced green onions

Steps:

  • Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
  • Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
  • Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
  • Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 20.4 g, Cholesterol 25 mg, Fat 9.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 5.2 g, Sodium 288.2 mg, Sugar 1.3 g

SPINACH POTATOES



Spinach Potatoes image

This is a rich and cheesy potato dish filled with spinach and Italian bacon.

Provided by ERINSANDERS

Categories     Side Dish     Potato Side Dish Recipes

Time 2h15m

Yield 12

Number Of Ingredients 8

2 tablespoons butter
1 large onion, chopped
2 (3 ounce) packages pancetta bacon, finely chopped
5 large potatoes, peeled and thinly sliced
salt and pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 cups shredded Mexican cheese blend
1 pint heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
  • Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
  • Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g

POTATO POCKETS



Potato Pockets image

Our young sons like to help me assemble potatoes, carrots and onions into foil packages that we can grill alongside the turkey. Just before serving, we top the steaming medley of vegetables with a sprinkling of cheese. - Denise Nebel, Wayland, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 7

4 medium potatoes, julienned
3 carrots, julienned
1/3 cup chopped red onion
2 tablespoons butter
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/2 cup shredded Parmesan or cheddar cheese

Steps:

  • Divide the potatoes, carrots and onion equally among four pieces of heavy-duty aluminum foil (about 18 in. x 12 in.). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. , Grill, covered, over medium heat for 10-15 minutes on each side or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal Let stand for 5 minutes or until the cheese melts.

Nutrition Facts : Calories 238 calories, Fat 9g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

SPINACH AND FETA POCKETS



Spinach and Feta Pockets image

If you like spinach pie with minced garlic, pine nuts and crumbled feta cheese-you'll want to try these tasty pockets made with Parmesan pizza dough.

Provided by My Food and Family

Categories     Nuts

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 Tbsp. KRAFT Greek Vinaigrette Dressing
1 small onion, chopped
2 cloves garlic, minced
6 cups tightly packed baby spinach leaves
1/3 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4 cup toasted pine nuts
1/4 recipe Pizza Dough Recipe

Steps:

  • Heat oven to 450ºF.
  • Heat dressing in large skillet on medium-high heat. Add onions and garlic; cook 5 to 6 min. or until onions are crisp-tender. Add spinach; cook 3 to 5 min. or just until wilted, stirring occasionally. Remove from heat. Stir in cheese and pine nuts.
  • Divide Perfect Parmesan Pizza Dough into 4 equal portions; roll each portion into 6-inch circle on lightly floured surface. Top with spinach mixture to within 1/2 inch of edges. Fold each dough round in half; pinch edges together to seal. Place on parchment-covered baking sheet.
  • Bake 20 to 25 min. or until golden brown.

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g

SPINACH TOMATO PESTO POCKETS RECIPE BY TASTY



Spinach Tomato Pesto Pockets Recipe by Tasty image

Here's what you need: puff pastry, pesto, spinach, roma tomatoes, shredded mozzarella cheese, egg

Provided by Alix Traeger

Categories     Appetizers

Time 30m

Yield 3 servings

Number Of Ingredients 6

1 sheet puff pastry
¼ cup pesto
1 cup spinach, cooked
2 roma tomatoes, sliced
½ cup shredded mozzarella cheese
1 egg, for egg wash

Steps:

  • Preheat oven to 400°F (200°C).
  • Cut the puff pastry into six rectangles and place on a nonstick baking tray.
  • On one rectangle, spread 1 tablespoon of pesto. Top with cooked spinach, 2 tomato slices, and mozzarella.
  • Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
  • Brush with egg wash.
  • Bake for 15-20 minutes or until the pastry is flaky and golden.
  • Enjoy!

Nutrition Facts : Calories 646 calories, Carbohydrate 43 grams, Fat 46 grams, Fiber 2 grams, Protein 16 grams, Sugar 3 grams

CHILI PIE POCKETS



Chili Pie Pockets image

Enjoy chili on the go, with our satisfying pie pockets filled with seasoned ground beef, bell pepper, tomatoes and cheddar cheese.

Provided by Deborah Harroun

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 19

1 1/2 teaspoons olive oil
1/2 lb ground beef
1/3 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano leaves
1/4 teaspoon sugar
1/2 cup tomato sauce
1 cup canned or fresh diced tomatoes
1 cup canned pinto beans, drained, rinsed
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup shredded Cheddar cheese (2 oz)
1 egg
1 tablespoon water

Steps:

  • In Dutch oven or large saucepan, heat oil over medium heat. Cook beef in oil 3 to 5 minutes, stirring frequently, until it begins to brown. Add onion, celery and bell pepper. Cook about 5 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables begin to soften.
  • Stir in chili powder, cumin, garlic powder, salt, pepper, oregano and sugar. Cook 1 minute. Stir in tomato sauce, tomatoes and beans. Simmer uncovered 15 minutes, stirring occasionally, until thickened.
  • Meanwhile, heat oven to 350°F. Remove pie crusts from pouches; unroll on lightly floured work surface. Using rolling pin, roll out crusts slightly. Using a bowl as a pattern, cut 3 large rounds from each crust; discard scraps.
  • Spoon about 1/4 cup chili on half of each round. Sprinkle evenly with cheese. Fold dough over filling and press edges together, forming half circle; press with tines of fork to seal. With sharp knife, cut 2 to 3 slits in top of dough to allow steam to escape. Place on ungreased cookie sheet.
  • In small bowl, beat egg and water with fork or whisk. Brush over dough.
  • Bake 12 to 15 minutes or until light golden brown.

Nutrition Facts : ServingSize 1 Serving

BEEF AND SPINACH PITA POCKETS



Beef and Spinach Pita Pockets image

Make and share this Beef and Spinach Pita Pockets recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

8 ounces ground beef round
1 1/2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 1/2 cups fresh spinach, chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground ginger
1/8 teaspoon salt
6 fresh spinach leaves
1 whole wheat pita bread, halved
2 tablespoons plain low-fat yogurt
1/8 teaspoon curry powder (optional)

Steps:

  • In large non-stick skillet, combine first 3 ingredients.
  • Cook over medium heat until browned, stirring to crumble beef.
  • Drain in a colander, discard drippings.
  • Wipe skillet dry with a paper towel.
  • Return beef mixture to skillet; add chopped spinach, spices and salt; stir well.
  • Cover and cook over medium heat 3 minutes or just until spinach is wilted; remove from heat.
  • Spoon 1/2 cup beef mixture into each pita half lined with whole spinach leaves.
  • Mix yogurt with curry powder if desired.
  • Top each pita half with 1 tablespoon yogurt.

Nutrition Facts : Calories 353, Fat 18.2, SaturatedFat 6.9, Cholesterol 77, Sodium 442.3, Carbohydrate 21.7, Fiber 3.7, Sugar 1.6, Protein 26.5

POTATO POCKETS FILLED WITH SPINACH-CHILI



Potato Pockets Filled With Spinach-Chili image

From the magazine of a local grocery. The potatoes have to be starchy potatoes! I haven't made this recipe yet, just posting for safe keeping. The magazine didn't say how many pockets you'll get, so I can only guess that it's meant for 4 servings.

Provided by Mia in Germany

Categories     Potato

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 17

21 ounces potatoes, starchy
1 ounce butter
3 egg yolks
1 3/4 ounces cornstarch
salt, to taste
nutmeg, to taste
pepper, to taste
1/2 cup polenta
1 lb spinach, fresh
5 ounces shallots
2 garlic cloves
1 chili, red
2 1/2 ounces butter
1 ounce pine nuts
salt, to taste
nutmeg, to taste
pepper, to taste

Steps:

  • Bake potatoes at 320 F about 1 hour.
  • Let cool until just warm, peel and puree.
  • Mix pureed potatoes with 2 egg yolks, starch butter and salt, pepper, nutmeg to taste.
  • Roll out dough thinly (about 1/4 inch) between two sheets of baking paper which are dusted with some starch.
  • Cut out as many rounds of 6 inches diameter as possible.
  • Generously sprinkle cookie sheet with polenta.
  • Carefully, using a spatula, place dough rounds onto polenta sprinkled cookie sheet. Refrigerate.
  • For the filling, saute finely chopped shallots, garlic, chili and whole pine nuts in 2 1/2 ounces butter. Add spinach, saute shortly, season with salt, pepper, nutmeg to taste.
  • Cream remaining egg yolk, baste dough rounds with egg yolk and place 1 tablespoon filling on one half of each round.
  • Put aside remaining spinach filling.
  • With a spatula, carefully flip other half of dough rounds over and seal rims, pressing lightly with a fork.
  • In a large pot, bring slightly salted water to a slow boil, carefully place dough pockets in simmering water, let simmer for 3 - 5 minutes.
  • Place remaining spinach on plates. Get pockets out of the boiling water, place on bed of spinach. Pour molten butter over the pockets, if desired.

Nutrition Facts : Calories 533.6, Fat 29.2, SaturatedFat 14.4, Cholesterol 177.8, Sodium 292.4, Carbohydrate 61, Fiber 7.3, Sugar 2.1, Protein 11.5

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CHICKEN POCKETS WITH SPINACH AND CHEESE - RECIPE | COOKS.COM
2016-08-18 1 onion, chopped 2 tbsp. oil 1 carrot, grated 1 clove garlic, crushed 1 sprig fresh thyme or 1/4 tsp. dried 1/2 lb. fresh spinach, washed, stalks removed and chopped
From cooks.com


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