Wednesday, September 8, 2010

Yesterday's Chili...

I always make way too much food for dinner.

I know that there are starving children in Africa, but seriously people, is there anything better than leftovers for lunch?!

Since there are only two of us and our giant crock pot is big enough to feed a family of 4, I always have left overs, especially on chili nights.  We love chili, or at least we love my watered down "Mexican" version of chili, but eating it for a week solid because, once again, Stephanie made too much is just not ok ( has happened one too many times...oops.).

So in order to keep my hubby happy, I have come up with some creative ways to reuse left over chili.  Enjoy.

Mexican Lasagna
Left over Mexican chili
Small flour Tortilla shells (or large ones, depending on the size of your dish - use whatever will fit best!)
Grated cheese (whatever kind you and your family like best)
Salsa - fresh or jarred whatever works for you.

Spray a round Corelle baking dish with olive oil spray. I think ours is 6 or 8" could easily feed a family of 4.
Layer it with the following:

Salsa & Cheese

Mix up the layers however you like, and keep going until there is <1" left in the dish.  Make sure the top layer is chili (If you use a tortilla, it will burn.  Learned that one the hard way.)  Sprinkle grated cheese on top.  Bake at 350 for around 45 minutes or until the cheese is fully melted (and crispy if you like it like that!).  Maybe more or less depending on your oven.  Serve with a dollop of sour cream.

This is great to make and freeze.  Take it out the night before you want to cook it, leave it on the counter and by 5pm the next day it's ready to pop in the oven.  Easy!

Grilled Chili Tortillas
This is only for chili that you have thickened - if it's watery, it will be VERY messy!!

Reheated chili
10" Tortillas
Sour cream

Wrap whatever ingredients you like into a 10" tortilla wrap.  Wrap it up tightly on both ends so that none of the deliciousness can escape.  Using a panini press, George Forman grill, BBQ, grill pan or frying pan and a plate, heat one side, then the other leaving grill marks.  Warning:  Although this is delish, it's also a bit messy.  Be warned!

Hot Chili Dip
Put chili into a large ramekin.  Grate cheese over top.  Heat in the oven at 350 for 20 minutes, or until chili is fully heated.  Garnish with a dollop of sour cream, chives or green onions.  Serve with nachos, pita crisps or toasty cracker things.

No comments:

Post a Comment