ck - Chili Party Menu
A common craving among CookingLight.com users is chips; our homemade tortilla chips keep fat and sodium in check. This snack quells an oft-cited yen for Mexican fare and has protein, complex carbs, and fiber.
1. Preheat oven to 400°.
2. Cut each tortilla into 6 wedges. Arrange wedges in a single layer on a large baking sheet coated with cooking spray. Sprinkle with salt. Bake at 400° for 10 minutes or until golden brown and crisp, stirring occasionally.
3. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add cumin and garlic; cook 1 minute. Add oregano and beans; bring to a boil. Mash with a potato masher. Reduce heat, and simmer 10 minutes or until thickened, stirring occasionally.
4. Spoon bean mixture into a 3-cup gratin dish coated with cooking spray. Top with cheeses. Bake at 400° for 12 minutes or until hot and bubbly.
5. Combine tomatoes and chile in a mini food processor; process until smooth. Spoon tomato mixture over bean mixture. Sprinkle with cilantro.
Shaved pecorino Romano stars in this salad, which will satisfy a longing for cheese and salty flavors. Prepare the croutons a day or two ahead (step 2); store at room temperature in a zip-top plastic bag. Make the dressing (step 3) the night before, and refrigerate in an airtight container.
1. Preheat oven to 400°.
2. Place bread on a baking sheet; bake at 400° for 5 minutes or until toasted. Rub toasted bread slices with cut sides of garlic clove; discard garlic clove halves. Cut bread into 1/2-inch cubes. Place bread cubes on pan; coat with cooking spray. Bake for 5 minutes or until golden. Cool.
3. Combine juice and next 5 ingredients (through crushed garlic) in a small bowl; stir with a whisk.
4. Place lettuce in a large bowl. Pour juice mixture over lettuce; toss gently to coat. Sprinkle with pepper. Top with croutons and cheese.
This light-bodied bowl features fresh roasted Anaheim chiles, which are moderately spicy. Spike it with hot sauce, if you like more fire.
1. Preheat broiler.
2. Place chiles on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 4 minutes. Peel and chop.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, pork, and garlic to pan; sauté minutes or until pork is browned. Add chopped chiles, chicken broth, oregano, and salt; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is tender. Stir in hominy; cook 10 minutes or until thoroughly heated.
Zing goes the chile, pop goes the fresh, sweet corn; this corn bread recipe is perfect for those who like their corn bread loaded with flavor.
1. Preheat oven to 375°.
2. Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated.
3. Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, cheese, jalapeños, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into 12 wedges.
Homemade chocolate sauce has a lovely silkiness, and we offer three variations in addition to this basic recipe. It's wonderful drizzled over low-fat vanilla ice cream or angel food cake, or use it as a dipper with fresh fruit. Be sure to use a high-quality chocolate for the best results.
1. Combine first 4 ingredients in a small saucepan; bring to a boil, stirring constantly with a whisk. Remove from heat. Stir in chocolate chips; let stand 1 minute.
2. Cook over medium heat 1 minute or until sauce is smooth and slightly thickened, stirring constantly. Remove pan from heat; stir in vanilla.
Orange-Chocolate Variation: Combine 2 (5 x 1–inch) strips orange rind, milk, sugar, and salt; bring to a boil, stirring constantly with a whisk. Remove pan from heat; cover and let stand 10 minutes. Strain milk mixture through a fine sieve into a bowl. Discard solids. Return milk mixture to pan. Add cocoa; proceed with recipe from step 1.
Mint-Chocolate Variation: Combine 8 sliced mint leaves, milk, sugar, and salt; bring to a boil, stirring constantly with a whisk. Remove pan from heat; cover and let stand 10 minutes. Strain milk mixture through a fine sieve into a bowl. Discard solids. Add cocoa; proceed with recipe from step 1.
Mexican Chocolate Variation: Add 1/4 teaspoon ground cinnamon to milk mixture. Add 1 teaspoon instant espresso granules with chocolate chips.
Chipotle Black Bean Dip with Corn Chips
Pecorino and Romaine Salad with Garlicky Lemon Dressing
New Mexican Chile Verde
Spicy Jalapeño Corn Bread
Chili may be as common as any food in America, but it invariably reflects the personality of the cook. Always familiar, always different. (Serves 6)
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