Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake
Toppers
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Ingredients
2 tablespoons extra-virgin
olive oil, corn oil or vegetable oil
2 pounds ground turkey
breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon
chili powder, a palm full
2 chipotles in adobo,
chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa
may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped
stewed tomatoes
1 can red kidney beans,
drained
1 (8 1/2-ounce) package
corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn
cakes
1 1/2 cups shredded
pepper jack cheese, 8 ounces
2 tablespoons butter
Directions
Heat deep skillet or
wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3
minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5
minutes. Season with salt. Add beer and cook another minute, stirring to loosen
any bits from the bottom of the pan. Add the stock, tomatoes, and beans and
bring to a bubble. Reduce heat and simmer 10 minutes.
Heat a nonstick griddle
pan over medium high heat. Mix batter and cheese together. Rub grill with
butter, nesting the butter in a paper towel to hold on to it. Ladle the batter
to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until
golden. Transfer them to a plate and cover with foil to keep warm.
Serve bowls of chili
with cheese-corn toppers -- like a spicy, corn topped chili pot pie.
source: www.foodnetwork.com
Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers
Reviewed by said
on
September 16, 2018
Rating:
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