This mild weather is also causing a bit of mayhem in my menu for the week. Who wants to turn on the stove or oven when it is gorgeous outside and close to being humid inside? I wanted to roast a chicken and use up the rest of the carrots and potatoes from my organic box delivery. But, that would mean using the oven on high for at least an hour and a half...too hot!
So, I took a look in the freezer and pantry and pulled together this quick recipe. It didn't cause too much heat in the kitchen, and it's pretty tasty too.
Here's all you need to do:
1) Thaw/heat up 4 cups of leftover chili (I had some in the freezer) and place in the bottom of a casserole dish.
2) Top said chili with shredded cheddar cheese.
3) Take 1 box of cornbread mix (I like the one from Jiffy) and in medium-sized bowl, stir in 1 egg, 1/2 cup corn (if you use frozen, thaw first), 1/3 cup of milk or light cream, a pinch each of chili powder and garlic powder, 2 TBS shredded cheddar, and 2 TBS of salsa con queso, or nacho cheese dip. I used some from Tostitos. Their version is actually low-calorie, gluten free, and -- onion free! (Chris, are you reading this?)
4) Top the chili with the cornbread mixture, add a bit more shredded cheese to the top, and bake in preheated 400 degree oven for about 25-30 minutes or until the cornbread topper has browned and isn't runny when pricked in the center. (Top with foil for first 15 minutes to keep it from getting too brown.)
5) Scoop into shallow bowls, top with sour cream, salsa and cilantro, if you have it.
6) Enjoy.
xoxoxo