¾ (100 g) cup shredded Cheddar and Monterey jack cheese blend
65 g sliced black olives, drained
Shredded lettuce
½ cup (115 g) sour cream
½ cup (80 g) sliced spring onions
Directions
Heat oven to 220°C. Using 8cm round cookie cutter, cut circles from tortillas. Press tortilla circles into cups of mini muffin pan.
Spoon chili into each cup. Sprinkle with cheese and olives.
Bake 10 to 12 minutes or until the tortilla cups are crisp and cheese is melted.
Serve on bed of shredded lettuce with sour cream and green onions. Makes 16
Chili Quesadillas
servings
8+
Calories per Serving
Prep Time
Cook Time
Total Time
Under 30 Minutes
Ingredients
24 regular flour tortillas
4 cans STAGG® Classic Chili
12 ounces (375 g) shredded tasty cheese
1 1/2 cups (225 g) guacamole
1 1/2 cups (345 g) sour cream
2 large tomatoes, diced
1 cup (160 g) sliced spring onions
Directions
Spread each of 12 tortillas with 1 cup chili; sprinkle evenly with cheese. Cover with remaining tortillas.
Heat griddle. Cook quesadillas, turning once, until chili is hot and cheese is melted. Slice into wedges to serve. Top evenly with guacamole, sour cream, tomatoes and onions.
7-Layer Chili Dip
servings
1 Tray
Calories per Serving
Prep Time
Cook Time
Total Time
30 Minutes
Ingredients
1 (225 g) package cream cheese, softened
½ cup (125 mL) milk
3 cups (375 g) shredded Cheddar cheese
1 (425 g) can STAGG® Chili, heated
1 cup (75 g) shredded lettuce
½ cup (80 g) sliced spring onions
½ cup (90 g) sliced black olives
½ cup (100 g) chopped tomato
Crackers or chips, if desired
Directions
In small bowl, blend together cream cheese, milk and 2 cups shredded cheese. Spread mixture onto large serving platter.
Spoon warm chili over cheese layer. Continue to layer remaining ingredients (lettuce, remaining cheese, onions, olives and tomatoes). Serve with crackers or chips for dipping.
Notes
Put your chili to good use with this great-tasting dip.
Dynamite Chili Nachos
servings
1 Tray
Calories per Serving
Prep Time
Cook Time
Total Time
30 Minutes
Ingredients
3 Roma tomatoes, finely chopped
⅓ cup (50 g) finely chopped red or white onion
⅓ cup (15 g) chopped fresh coriander
1 lime
About 12 cups (300 g) corn tortilla chips
1 (425 g) can STAGG® Dynamite Hot Chili
1 can (64 g) sliced black olives, coarsely chopped, if desired
3 cups (375 g) shredded colby cheese
1 to 2 fresh jalapeño chilies, thinly sliced, if desired
Directions
Heat oven to 220˚C. In bowl, mix together tomatoes, onion and coriander. Squeeze lime into the tomato mixture and toss until blended.
Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeño slices, if desired. Repeat layers until all the ingredients are used.
Bake 15 minutes or until cheese is completely melted. Serve nachos hot.
Notes
Kick up the heat when you serve these fantastic nachos.
Zesty Chili Cheese Dip
servings
8+
Calories per Serving
Prep Time
Cook Time
Total Time
Under 15 Minutes
Ingredients
2 425 g cans STAGG® Classic Chili
1 package (225 g) tasty cheese, cut into 1/2-inch cubes
1 cup (200 g) canned diced tomatoes, drained
2 spring onions, chopped
1/4 teaspoon (2 g) ground nutmeg
Directions
In saucepan, mix chili and cubed cheese. Cook and stir until cheese is melted.
Stir tomatoes, spring onions and nutmeg into saucepan. Heat until warm. Serve with chips.
Super Loaded Chili Potato Skins
servings
8 Potato Skins
Calories per Serving
Prep Time
Cook Time
Total Time
30 Minutes
Ingredients
8 small potatoes
2 (60 mL) tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 (425 g) can STAGG® Chili
2 cups (250 g) shredded sharp Cheddar cheese
½ cup (115 g) sour cream
½ cup (80 g) sliced spring onions or 3 tablespoons (9 g) chopped chives
Directions
Heat oven to 220˚C. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.
Chili Cheese Fries
servings
4-6
Calories per Serving
Prep Time
Cook Time
Total Time
30 Minutes
Ingredients
1 bag frozen French fries
1 (425 g) can STAGG® Chili
Shredded Cheddar cheese
Spring onions, sliced
Directions
Heat fries according to package directions.
Heat chili according to package directions.
Top French fries with desired amount of chili, cheese and spring onions.
