How To make South Of The Border Chili
4 large idaho baking potatoes
baked
1 tablespoon vegetable oil
12 ounces ground turkey
1 medium onion :
diced
1 red or green bell pepper diced
1 garlic clove :
minced
1 tablespoon chili powder
15 ounces red kidney beans -- rinsed and drained
14 1/2 ounces stewed tomatoes
1/2 teaspoon salt
2 tablespoons grated low-fat cheddar cheese -- optional
2 tablespoons low-fat sour cream -- optional
1. In large nonstick skillet, over medium-high heat, heat oil. Add ground turkey; cook, stirring to break up large pieces until lightly browned, about 5 minutes. With slotted spoon, remove turkey from skillet; set aside.
2. To skillet, add onion, bell pepper and garlic; cook until vegetables are tender-crisp, about 4 to 5 minutes. Add chili powder; cook, stirring, 1 more minute.
3. Stir in kidney beans, stewed tomatoes, 1/4 cup water and salt. Bring to a boil and reduce heat; simmer until thickened, about 10 to 12 minutes.
4. Halve potatoes lengthwise, cutting almost to the base of the potato. Mash slightly with fork, leaving in skins. Spoon chili mixture over each potato, dividing evenly. Top with cheddar cheese and sour cream.
25 minutes.
Per serving: About 485 cal, 30 g pro, 58 g car, 15 g fat, 28% cal from fat, 72 mg cholesterol, 1050 mg sod, 14 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
How To make South Of The Border Chili's Videos
The Blend: Mushrooms South of the Border
Watch as Chef Bill Briwa from the Culinary Institute of America and Bart Minor, President of the Mushroom Council, show you how healthy meals take on exciting Latin flavors when you blend mushrooms into traditional Mexican recipes that use ground meat. As you'll see in this demonstration, mushrooms are a perfect complement to the bold and hearty flavors of Mexico.
Southern Recipe Hatch Chili and Pasilla Chili Cheese Pork Rinds paired with No Label El Hefe
We started our Southern Recipe Small Batch series off with a south of the border flair with flavors Hatch Chile and Pasilla Chili Cheese pork rinds. Would you classify these as chips? They are crunchy right?
We thought the flavors on these would be a lot bolder than they were. They both had a south of the border vibe but both flavors were somewhat muted. The Hatch Chile didn't really have a lot of the distinct hatch chile flavor but more of a basic kind of Mexican spice flavoring.
The Pasilla Chili Cheese definitely won the contest between the two with a subtly sweet chili-esque cheesy flavor much like a Sonic chili cheese dog. We love the pork rind vehicle to deliver these flavors as they only had 70 calories per serving with less than 1 gram of carbs….ie..healthy snack?!
The beer was a fun one we got from our recent visit to Texas. No Label Brewing El Hefe is a hefeweizen style beer with a hazy pour and very cool can artwork. It wasn't pretentious or over the top and ended up being an easy drinker and paired well with the pork rinds.
Chips/Rinds 5/10
Beer 6/10
Pairing 8/10
At Double Dippin and Sippin we combine our passion for new chip flavors from around the world and attempt to pair it with the perfect craft beer!
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South Of The Border Stew
Harvest all of your favorite vegetables, friends and loved ones and get ready to escape south of the border! In this episode I share my recipe for soy-free, plant-based South of the Border Stew! This dish is so versatile and can be made with any of your favorite ingredients.
RECIPE:
South Of The Border Stew
Servings: 8
Ingredients:
4 oz diced red onion
2 oz of finely minced garlic
3 oz of chopped cremini mushrooms
3 oz of diced carrots
3 oz of diced beets
3 oz of chopped collard greens
7 oz of canned, fresh, or frozen corn
2 cups of cooked black beans
2 cups of cooked brown rice
2 cups of tomato puree
7 oz of plum tomatoes
1 oz of cilantro
4 tsp of fresh lime juice
.5 oz of diced red chili pepper
1 tsp of salt
1 tsp of dried dill
1 tsp of dried cayenne pepper
1 tsp of pepper
1 tsp of trader joes 21 seasoning salute
AND A WHOLE LOT OF LOVE!!!
Steps:
1. Over a medium heat, use two tablespoons of water to sauté your onions, garlic and mushrooms until softened. You will know when they are ready when the room is filled with the wonderful smell of bliss.
2. Once the mushrooms, onions and garlic are softened, add in your chopped carrots and beets and allow them to soften. If the pan seems a bit dry, add in a splash or two of filtered water to help it cook.
3. Now add in your chopped collard greens and allow them to wilt (soften and lose density).
4. Once the collard greens have wilted, it is now time to add in your corn, cooked black beans and cooked brown rice.
5.Pour in your tomato puree and stir thoroughly. Add additional water if necessary. 1 Tablespoon at a time, until the desired thickness is found.
6. Add in your chopped tomatoes, cilantro and lime juice.
7. Sprinkle in your chili pepper and stir in your seasonings. This is also a good time to stop and taste the dish and experience the flavor. See how it tastes to you, does it need a tiny bit more love, salt, maybe some dill or even garlic? Make this YOUR dish and adjust it to fit your taste buds.
8.Serve with a few fresh pieces of cilantro on top and ENJOY!
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With love and light, thank you for all your support !
Music Track:
“Brazil Samba”
by Bensound
South of the Border Chicken | Easy weeknight meal for your family | Chicken casserole
This Tex-Mex casserole is sure to become a family favorite. It's warm and creamy with a kick of delicious flavor. You can find this recipe on page 34 in my Volume 1 cookbook.
Thanks for watching! - Miss Annie
missannieshomeandkitchen.com
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Southwest Chicken Egg Rolls Chili's Copycat Recipe Southwestern Eggrolls
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Today I'm making Southwest Egg Rolls just like the Chili's. They are so easy to make. I'm serving them with some Cilantro Lime Dressing, I'll link a video to this dressing below. These are perfect as a side dish or an appetizer, so delicious ???? If you enjoy this recipe please don’t forget to give me a big thumbs up and if you are not subscribed, please subscribe to become part of our family ????
SOUTHWEST EGGROLLS INGREDIENTS:
► 1 lb. chicken breast fillet
► Garlic Salt
► Paprika
► 2 tbsp butter
► 1/2 small white onion
► 1 red bell pepper
► 1 jalapeño
► 3 minced garlic cloves
► Garlic powder
► Onion powder
► 1 can of corn
► 1 can of black beans
► Some cilantro
► Some egg roll wraps
► Colby-Jack cheese
► Monterey Jack cheese
► Dressing of choice (I'm using Cilantro Lime Dressing)
Cilantro Lime Dressing:
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South of the Border Kayem Hot Dog
Ingredients
1 12 oz package Kayem Old Tyme Beef Franks
6 rings pineapple, 3/4” thick
1 small poblano pepper, cut in half, stem and seeds removed
1 large ear corn
Cooking spray
6 corn tortillas, 5 – 6” wide
1 cup salsa, medium – hot
1/2 cup queso fresco, crumbled
6 sprigs cilantro
Instructions
Preheat grill to medium high heat –
Spray the pineapple rings, poblano pepper and corn with cooking spray, grill until nicely charred.
Place the poblano peppers in a bowl, cover for 10 minutes. Using a paring knife peel off the charred skin. Slice thinly.
Cut the kernels off the ear of corn, should make about 1 cup of grilled kernels.
Meanwhile, grill the tortillas (give a light spray of the cooking spray) on both sides.
Grill the hot dogs and nicely brown on both sides, slice down the center lengthwise.
To assemble: top the tortilla with a ring of the pineapple. Follow with the sliced hot dog, a dollop of the salsa, corn kernels, strips of the poblano pepper and cheese. Garnish with a sprig of cilantro.
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