Archive for the ‘Chili’ Category

Chili Potato Dippers with Cheddar Jalapeno Dip

Source: Pillsbury Complete Cookbook

Dippers
4 medium russet potatoes
2 tablespoons olive oil or vegetable oil
1 teaspoon chili powder
1/2 teaspoon garlic powder

Cheddar Jalapeno Dip
1/3 cup sour cream
1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped tomato
1 ounce (1/4 cup) finely shredded extra-sharp Cheddar cheese
1 to 2 jalapeno chiles, seeded and finely chopped
2 tablespoons sliced green onions
Whole peppers for garnish, if desired

Preheat oven to 450 degrees F. Line a 15 x 10 x 1-inch baking pan with foil; spray foil with nonstick cooking spray.

Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. Place in sprayed foil-lined pan.

Bake for 20 to 30 minutes or until tender and golden brown, turning once.

Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.

Serve potato dippers with Cheddar Jalapeno Dip; garnish with whole peppers, if desired.

Makes 8 servings (1 1/4 cups dip).

Blooming Onion and Creamy Chili Sauce (T&T)

Posted by bettyboop50 at recipegoldmine.com May 31, 2001

My sister in Texas raves about this. She loves the Bloomin’ Onion that you get at Outback’s. A neighbor of hers told her that she had a recipe that was better with a slight twist to it. I have made it for my pool party and everyone just dove into it and asked for more. Hope you enjoy it!

Batter
1/3 cup cornstarch
1 1/2 cups all-purpose flour
2 teaspoons minced garlic
2 teaspoons paprika
1 teaspoon salt
2 teaspoons pepper
1 1/2 cups beer
4 Vidalia or other SWEET Onions

Flour Mix
2 cups all-purpose flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper

(Combine and mix well)

Creamy Chili Sauce
2 cups mayonnaise
1 pint sour cream
1/2 cups chili sauce
1/2 teaspoon cayenne pepper

Combine all the ingredients for the sauce mixing well to blend. Cover and refrigerate until ready to use.

Preheat deep fryer between 375 to 400 degrees F.

Combine cornstarch, flour, and seasonings until well blended add beer mixing well.

Cut about 3/4 inch off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1 inch of petals from center of onion. Separate the onion petals just slightly, too much will destroy the onion.

Dip onion in seasoned flour removing excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again.

Very gently place in fryer basket and deep-fry for 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels.

Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.

Serve hot with Creamy Chili Sauce.

Chili Chicken Strips

1/4 cup sour cream
3/4 cup fresh salsa
1 pound boneless, skinless chicken breasts
1 egg
4 cup Fritos
1 teaspoon chili powder
3 cups vegetable oil

In a small bowl, combine sour cream and salsa. Refrigerate, covered, until ready to serve.

Cut chicken into approximately 24 strips. Beat egg in a shallow bowl. In another shallow bowl, crush Fritos and stir in chili powder. Dip chicken strips in egg, then coat with seasoned crushed Fritos. Refrigerate until ready to use (up to 2 days).

In a deep, heavy skillet, heat oil to 375 degrees F. Fry chicken strips a few at a time until golden brown. Drain on paper towels.

NOTE: If you don’t have a deep-fat thermometer, drop a 1-inch cube of bread in the oil. If it turns golden brown in 1 minute, the oil is hot enough.

Serve hot with creamy salsa.

Chili Bean Dip

This is a simple, but very good, recipe.

2 large cans chili without beans
1 large can chili with beans
1 (4 ounce) can diced green chiles
2 cups shredded Cheddar cheese

Combine all ingredients and heat until cheese is melted. Keep warm. Can be kept in a crockpot. If you like a hotter dip, you can add Tabasco? sauce or minced jalape?os.

Creamy Chili Bean Dip

1/4 pound pork sausage
1 small onion, minced
1/2 cup chopped tomatoes, fresh or canned, drained
1 (15 ounce) can Nalley’s? Hot Chili With Beans
8 ounces cream cheese, softened
1 cup sour cream
Garnish with green pepper and pimiento

Fry sausage and onion; drain off fat. Stir in tomatoes and chili. Heat, mashing beans with fork; simmer 15 minutes.

Blend in cheese and sour cream; heat thoroughly. Pour into bowl; garnish. Serve warm with Nalley? Chips. Makes 1 quart. Freezes well.