Cheesy Chili Enchilada Casserole
Easy MealsIngredients
| ¼ | cup vegetable oil |
| 10 | corn tortillas |
| 2 | cups shredded cheddar cheese |
| 2 | (15- ounce) cans HORMEL® Chili Cilantro Lime with Beans |
| 4 | ounces pasteurized prepared cheese product, cubed |
| Chopped green onions, if desired |
Directions
Heat oven to 350° F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
In small skillet over medium heat, warm oil. Use tongs to dip tortillas into oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
Pour the chili over filled tortillas; top with cubed cheese.
Bake 20 to 25 minutes or until hot and bubbly. Top with green onions, if desired.
Chili Relleno Casserole
Easy MealsIngredients
| 4 | poblano peppers |
| 1 | (15-ounce) can HORMEL® Chili Cilantro Lime with Beans |
| ¼ | cup cream cheese, room temperature |
| ½ | cup shredded cheddar cheese, divided |
| ½ | cup cornmeal |
| ½ | cup flour |
| 1 | teaspoon baking powder |
| ½ | teaspoon kosher salt |
| 2 | cups milk |
| 4 | eggs |
| Chopped cilantro, for garnish if desired | |
| Salsa for serving, if desired |
Directions
Heat oven to 375°F. Lightly spray 7 x 11-inch baking dish with non-stick cooking spray.
In bowl, combine chili, cream cheese and ½ cup cheddar cheese.
In another bowl, combine cornmeal, flour, baking powder, and salt. Whisk in milk and eggs.
Slice each pepper in half. Remove stems and seeds. Place halves across the bottom of prepared baking dish. Spread chili mixture over peppers. Top with remaining pepper halves.
Pour cornmeal batter over top of peppers. Sprinkle remaining cheddar cheese over top. Bake 40 to 45 minutes, or until cooked through and just set in the middle.
Garnish with cilantro and serve with salsa, if desired.
Cilantro Lime Chili Taco Salad
Easy MealsIngredients
| 1 | (15-ounce) can HORMEL® Chili Cilantro Lime with Beans |
| ½ | cup water |
| ½ | cup French dressing |
| 2 | teaspoons taco seasoning mix |
| 4 | cups tortilla chips, crushed |
| 1 | cup shredded cheddar cheese |
| ½ | cup chopped tomatoes |
| 1 | head iceberg lettuce, chopped |
| ½ | cup prepared salsa |
| 4 | tablespoons sour cream |
Directions
In large skillet over medium-high heat, heat chili, water, dressing and taco seasoning 4 to 5 minutes or bubbly. Remove from heat. Stir in crushed chips, cheese and tomatoes.
Fill individual serving bowls with lettuce. Top with chili mixture, salsa, and sour cream.
Cilantro Lime Chili Crunch Wrap
Easy MealsIngredients
| 1 | (15-ounce) can HORMEL® Chili Cilantro Lime with Beans, warmed |
| 7 | burrito-size (10-inch) flour tortillas |
| 2 | cups shredded Mexican cheese blend |
| 6 | (5-inch) tostada shells |
| ¾ | cup sour cream |
| 1 | cup shredded iceberg lettuce |
| ¾ | cup diced fresh tomatoes |
| Hot sauce, for serving |
Directions
Cut 1 tortilla into six wedges. Place 1 whole tortilla on work surface. Sprinkle 3 tablespoons cheese in a 5-inch circle in middle of tortilla. Top with 3 tablespoons warm chili. Layer with 1 tostada, 2 tablespoons sour cream, 2 tablespoons lettuce, 2 tablespoons tomatoes, another 2 tablespoons shredded cheese and one of the cut tortilla wedges. Starting with the edge closest to you, fold the bottom tortilla up and over the tortilla wedge and hold it in place with your hand. Continue to make overlapping folds all the way around until the crunch wrap is sealed. Set it seam side down and repeat with the remaining ingredients to make 6.
Set a medium skillet over medium-high heat until hot. Brush with oil. Working in batches, place crunch wraps in skillet seam side down. Cook 1 to 2 minutes or until browned. Flip to cook other side. Repeat with the remaining crunch wraps. Serve with hot sauce.
Queso Flameado Dip
EntertainingIngredients
| 2 | teaspoons vegetable oil |
| ½ | cup diced onion |
| 1 | large jalapeno, chopped |
| 1 | (15-ounce) can HORMEL® Chili Cilantro Lime no Beans |
| 8 | ounces Oaxaca cheese, cubed |
| Chopped cilantro, chopped jalapeno and chopped tomatoes, for garnish | |
| Tortilla chips |
Directions
Heat oven to 450°F.
In oven safe skillet over medium-high heat, heat oil. Add onions and jalapenos. Cook 2 to 3 minutes or until softened. Add chili. Cook 3 to 4 minutes. Remove from heat. Top with cheese.
Bake 12 to 15 minutes or until cheese is bubbly and lightly browned. Garnish as desired. Serve with chips.
Cilantro Lime Chiliquiles
Easy MealsIngredients
| 2 | (15-ounce) cans HORMEL® Chili Cilantro Lime no Beans |
| 3 | cups tortilla chips |
| Fried eggs | |
| Suggested toppings: additional tortilla chips, chopped cilantro, crema and crumbled cotija cheese |
Directions
In skillet over medium-high heat, heat chili. Stir in tortilla chips to coat. Serve with suggested toppings.
Cilantro Lime Chili Birria Style Tacos
EntertainingIngredients
| 1 | (15-ounce) can HORMEL® Chili Cilantro Lime no Beans |
| 2 | teaspoons birria seasoning |
| ½ | cup chopped white onion |
| ½ | cup chopped cilantro |
| 2 | tablespoons oil, divided |
| 12 | corn tortillas |
| 2 | cups shredded Oaxaca or whole milk mozzarella cheese |
| Lime wedges |
Directions
In small saucepan over medium heat, combine chili and seasoning. Cook 5 to 6 minutes to warm. Set aside.
In small bowl combine onion and cilantro.
In large skillet over medium-high heat, heat 1 tablespoon oil. Add 3 tortillas, flipping each to coat with oil. Top each on one side with 2 tablespoons cheese and 2 tablespoons chili mixture. Sprinkle with onion cilantro mixture. Fold each in half to close. Cook 1 minute per side, or until crisp. Remove to platter. Repeat with remaining ingredients to make 12 tacos.
Serve with lime wedges and remaining chili to dip.
Mexican Inspired Street Corn Dip
EntertainingIngredients
| 1 | (15-ounce) can HORMEL® Chili Cilantro Lime no Beans |
| 8 | ounces (15-ounce) can HORMEL® Chili Cilantro Lime no Beans |
| 1 | (15-ounce) can corn, drained |
| 1 | cup shredded pepper jack cheese |
| ⅛ | cup sour cream |
| 2 | tablespoons chopped red onion |
| 2 | tablespoons fresh lime juice |
| 1 | jalapeno pepper chopped |
| 1 | tablespoon hot sauce |
| 1 | clove garlic, minced |
| ½ | cup chopped fresh cilantro |
| Suggested toppings: Sliced jalapenos, crumbled cotija cheese, chopped cilantro, additional hot sauce | |
| Dipping corn chips, for serving |
Directions
Heat oven to 375°F.
In large bowl, combine ingredients. Pour mixture into baking dish.
Bake 25 to 30 minutes or until hot and bubbly. Garnish with suggested toppings. Serve with dipping corn chips.
One Pan Chipotle Chicken Chili and Rice
Easy MealsIngredients
| 2 | teaspoons olive oil |
| ½ | cup chopped white onion |
| 2 | cloves of garlic, minced |
| 1 | teaspoon chipotle chili powder |
| 1 | (15-ounce) can HORMEL® Chili Chicken Chipotle with Beans |
| 1 | cup uncooked long grain white rice |
| 1 | (10-ounce) can red enchilada sauce |
| 1 | (10-ounce) can diced tomatoes and green chilies |
| 1 | cup water |
| 1 | cup shredded cheddar cheese or Mexican-blend cheese |
| Suggested toppings: sour cream, tomatoes, diced avocado, cilantro |
Directions
In large skillet over medium-high heat, heat oil. Add onions. Cook 2 to 3 minutes or until tender. Stir in garlic and chili powder. Stir in chili, rice, enchilada sauce, diced tomatoes and water. Stir to combine. Bring mixture to a boil. Reduce heat to simmer. Cover the pan with a tight fitting lid.
Cook covered 15 minutes or until rice is tender and the liquid is absorbed, stirring occasionally. Remove from heat.
Remove cover. Sprinkle with cheese. Cover. Let sit 2 minutes to melt cheese.
Serve with suggested toppings.
Chicken Chipotle Sheet Pan Quesadilla
Easy MealsIngredients
| Oil, for brushing | |
| 8 | (10-inch) flour tortillas |
| 3 | cups shredded Mexican blend cheese |
| 1 | (15-ounce) can HORMEL® Chili Chicken Chipotle with Beans |
| 1 | (15-ounce) can black beans, rinsed and drained |
| ⅓ | cup drained chopped pickled jalapeño peppers |
| 1 | teaspoon chili powder |
| Sour cream | |
| Salsa | |
| Sliced green onions |
Directions
Heat oven to 425°F.
Brush bottom and sides of half sheet pan with oil. Lay 2 tortillas along each long side of pan, centering tortillas along edge so half of each tortilla is off side of pan. Repeat with 1 tortilla each on each end of pan. Place seventh tortilla in center of pan, covering any gaps. Spread half of cheese evenly over tortillas. Top with chili, beans, jalapenos and chili powder, covering pan evenly edge to edge. Sprinkle remaining cheese over top. Place eighth tortilla in center of filling; fold remaining tortillas over to cover filling. Brush tops of tortillas with oil.
Place another half sheet pan on top of first, pressing down firmly. Bake 20 minutes. Remove top sheet pan; continue baking 5 minutes or until top of quesadilla is golden brown. Cut into 8 pieces. Serve with sour cream, salsa and green onions as desired.
Chicken Chipotle Chili Soup
Easy MealsIngredients
| 1 | (15-ounce) can HORMEL® Chili Chicken Chipotle with Beans |
| 1 | (15-ounce) can corn, drained |
| 1 | (14.5-ounce) can fire roasted diced tomatoes |
| 1 | (10-ounce) can diced tomatoes with green chilies |
| 1 | cup chicken broth |
| 4 | cups cream cheese |
| 1 | tablespoon chopped chipotle chiles in adobo sauce (from 7-ounce can) |
| Suggested toppings: tortilla strips, lime wedges, avocado, and sour cream. |
Directions
In medium saucepan over medium heat, combine ingredients. Simmer 5 to 10 minutes or until heated through. Serve with suggested toppings.
Chipotle Chicken Chili Cheese Dip
EntertainingIngredients
| 1 | (15-ounce) can HORMEL® Chili Chicken Chipotle with Beans |
| 2 | cups shredded cheddar cheese |
| 4 | ounces cream cheese |
| ¼ | cup salsa |
| 2 | tablespoons chopped chipotle chiles in adobo sauce (from 7-ounce can) |
| Chopped green onions, chopped pepitas and chopped avocado, for garnish |
Directions
In medium saucepan over medium heat combine chili, shredded cheese, cream cheese, and salsa. Cook 5 to 7 minutes, stirring until melted. Pour into serving dish. Garnish as desired. Serve with tortilla chips.