YAT'S CHILI CHEESE E'TOUFEE RECIPE - (4.1/5)
Provided by á-68271
Number Of Ingredients 23
Steps:
- 1. Make a roux by heating the butter in a heavy skillet over medium heat and then blending in the flour, consistently stirring and scraping the bottom of the skillet. Cook until the roux is a golden color. 2. Add the green onions, celery, bell peppers,onions, garlic and tomatoes and cook until the onions have browned. - 3. Add the thyme, tomato paste, basil and peppers (black, white and cayenne). 4. Add the stock, bring to a boil and simmer until the mixture becomes thick. 5. Add the cheese, half-and-half, chili powder, coriander, cumin, cloves, Lea and Perrins and Tabasco and stir until the cheese and half- - and-half are blended in well. 6. Gently stir in the crawfish, shrimp and/or chicken and serve over fluffy white rice. Garnish with chopped green onions and drizzle with some dry sherry.
YATS CHILI CHEESE ETOUFFEE
Make and share this Yats Chili Cheese Etouffee recipe from Food.com.
Provided by senorfroberto
Categories < 60 Mins
Time 40m
Yield 1 1, 6-8 serving(s)
Number Of Ingredients 26
Steps:
- Make a roux by heating the butter in a heavy skillet over medium heat then blending in the flour, sonsistently stirring and scraping the bottom of the skillet. Cook until the roux is golden color.
- Add the green onions, celery, bell peppers, onions, garlic and tomatoes and cook until the onions have browned.
- Add the thyme, tomato paste, basil and peppers (black, white, and cayenne).
- Add the stock, bring to a boil and simmer until the mixture becomes thick.
- Add the cheese, half and half, chili powder, coriander, cumin, cloves, Lea and Perrins and Tabasco and stir until the cheese and half and half are blended in well.
- Gently stir in the crawfish, shrimp and/or chicken and serve with white rice. Garnish with chopped green onions and drizzle with some dry sherry.
Nutrition Facts : Calories 594.8, Fat 41.2, SaturatedFat 25, Cholesterol 221.1, Sodium 795.7, Carbohydrate 22.5, Fiber 2.7, Sugar 5.9, Protein 34.2
CHILE CHEESE CASSEROLE
This breakfast dish was inspired by the Mexican dish, chilaquiles. By using baked tortilla chips, a mixture of eggs and egg whites and just a bit of sharp Cheddar and pepper jack, the fat is low while the flavor is high.
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
- Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
- Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.
YATS CHILI CHEESE ETOUFFEE
This is the exact recipe from the Yats restaurant...As tasty as it is, I would most definitely use some alternatives to a stick of butter they put in their dish This is the exact recipe from the Yats restaurant...As tasty as it is, I would most definitely use some alternatives to a stick of butter they put in their dish
Provided by pbrsucks
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 26
Steps:
- Make a roux by heating the butter in a heavy skillet over medium heat then blending in the flour, consistently stirring and scraping the bottom of the skillet. Cook until the roux is golden color. Add the green onions, celery, bell peppers, onions, garlic and tomatoes and cook until the onions have browned. Add the thyme, tomato paste, basil and peppers (black, white, and cayenne). Add the stock, bring to a boil and simmer until the mixture becomes thick. Add the cheese, half and half, chili powder, coriander, cumin, cloves, Lea and Perrins and Tabasco and stir until the cheese and half and half are blended in well. Gently stir in the crawfish, shrimp and/or chicken and serve with white rice. Garnish with chopped green onions and drizzle with some dry sherry.
Nutrition Facts : Calories 487 calories, Fat 18.5914225723652 g, Carbohydrate 68.9512372312528 g, Cholesterol 47.6916666727532 mg, Fiber 1.60672047655029 g, Protein 10.6760648280013 g, SaturatedFat 10.5571319947652 g, ServingSize 1 1 Serving (600g), Sodium 368.077989332539 mg, Sugar 67.3445167547026 g, TransFat 1.34848106462277 g
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.
CHEESY CHILI
Yeah, this chili is cheesy. But it's also beefy and hearty, with a base of kidney beans and fire-roasted diced tomatoes.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Brown meat in large saucepan on medium heat; drain. Add peppers, onions and seasonings; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.
- Add all remaining ingredients except cheese; mix well. Cover; simmer on low heat 30 min., stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 460 mg, Carbohydrate 21 g, Fiber 5 g, Sugar 6 g, Protein 24 g
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