Kansas City BBQ Chili Dip
EntertainingIngredients
| 1 | (15-ounce) can HORMEL® Chili No Beans |
| 1 | (1-pound) package pasteurized prepared cheese product, cut into 1-inch cubes |
| 1½ | cups burnt ends, divided |
| ¼ | cup water |
| 1 | teaspoon cayenne |
| 1 | teaspoon chili powder |
| 1 | teaspoon cumin |
| ¼ | teaspoon salt |
| ¼ | cup barbeque sauce |
| ¼ | cup chopped green onions |
Directions
In medium microwave-safe bowl, stir together chili, cheese product, ¾ cup burnt ends, water, cayenne, chili powder, cumin, and salt; cover. Microwave on HIGH 4 to 5 minutes or until hot and cheese is melted, stirring once.
Garnish with remaining burnt ends, barbeque sauce and green onions.
Chef’s note: Use your favorite burnt ends and barbeque sauce.
Philly Chili Cheesesteak Egg Rolls
EntertainingIngredients
| 4 | tablespoons oil, divided |
| 1 | large onion, chopped |
| 2 | (1-inch thick) rib-eye steaks, trimmed and thinly sliced |
| 1 | (15-ounce) can Hormel® Chili No Beans |
| 1 | teaspoon salt |
| 1 | teaspoon black pepper |
| 2 | cups shredded Monterey jack cheese |
| 2 | cups shredded mozzarella cheese |
| ¼ | cup water |
| ½ | cup cornstarch |
| 16 | egg roll wrappers (from 16-ounce package) |
| 1 | Oil for frying |
| Spicy Mayo | |
|---|---|
| 1 | cup mayonnaise |
| 1 | tablespoon sriracha |
Directions
In large heavy bottom skillet over medium heat, heat 2 tablespoons oil; add onions and cook 5 minutes or until slightly browned. Remove from pan. Add 2 tablespoons oil and steak slices; cook 5 minutes until brown and slightly crispy. Add chili, reserved onions, salt and pepper; remove from heat and allow to cool.
In medium bowl, combine cheeses. Add water to small bowl. Place cornstarch in shallow dish.
Lay 1 egg roll wrapper in a diamond shape, place 2 tablespoons meat mixture and ¼ cup cheese in center of wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining ingredients.
Heat oil to 350°F. Dredge egg rolls in cornstarch. Fry egg rolls 1 to 1 ½ minutes on each side or until golden brown. Place on baking sheet lined with paper towels.
For the Spicy Mayo
In small bowl, combine mayonnaise and sriracha. Serve with egg rolls.