Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCasseroles - Mexican Ultimate Chili Casserole
Famous Authors (View All Authors)
Casseroles - Mexican Ultimate Chili Casserole Post by :Brandie_King Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2706

Click below to download : Casseroles - Mexican Ultimate Chili Casserole (Format : PDF)

Casseroles - Mexican Ultimate Chili Casserole

1 small onion, chopped
1 clove garlic, minced
1 tablespoon vegetable oil
2 (10. 5 oz) cans chili without beans
1 (16 oz) jar salsa
2 large eggs
1 (24 oz) container cream-style cottage cheese, drained
1 1/2 cups (6 oz) shredded sharp Cheddar cheese, divided
12 egg roll wrappers


Preheat oven to 350° F. and lightly grease a 13x9” baking dish.

Saute onion and garlic in hot oil in a large skillet over medium-high heat until tender.

Stir in chili and salsa; cook until thoroughly heated.

Spoon half of mixture into prepared baking dish.

Stir together eggs, cottage cheese, and 1 cup Cheddar cheese.

Spoon about 1/4 cup mixture evenly on 1 side of each egg roll wrapper, and roll up.

Place, seam side down, in baking dish.

Spoon remaining chili mixture evenly over top, spreading to completely cover wrappers.

Bake, covered, at 350° for 45 minutes.

Uncover and sprinkle with remaining 1/2 cup cheese; bake 5 more minutes or until cheese is melted.

Let stand 5 minutes.

Source: "Southern Living-Oct/99"
If you like this book please share to your friends :
NEXT BOOKS

Casseroles - Mexican Vegetable Enchiladas Casseroles - Mexican Vegetable Enchiladas

Casseroles - Mexican Vegetable Enchiladas
2 teaspoons olive oil 2 cups sliced onions 1 red bell pepper, cut into thin strips 1 medium zucchini, sliced 2 teaspoons minced garlic 1/2 teaspoon salt 1/8 teaspoon cumin Pinch oregano 1 bunch (16 oz.) Swiss chard, stalks removed 1 can (16 oz.) stewed tomatoes 1 teaspoon minced canned chipotle chile or hot pepper sauce 4 low-fat burrito-size (8-inch) tortillas 1/2 cup shredded low-fat sharp Cheddar cheese 12 medium Spanish green pitted olives, chopped (1/4 cup) 1/4 cup reduced-fat sour cream 2 cups Savory Pinto Beans (recipe follows) Fresh cilantro sprigs, for garnish Heat oil in 12-inch nonstick skillet over
PREVIOUS BOOKS

Casseroles - Mexican Turkey Enchiladas By Sue Freeman Casseroles - Mexican Turkey Enchiladas By Sue Freeman

Casseroles - Mexican Turkey Enchiladas By Sue Freeman
1/2 pkg lgt cream cheese1 Tablespoon water3/4 tsp ground cuminSalt and Pepper to taste4 cups cooked turkey or chicken...skinned and diced 1/4 cup chopped pecans toasted12 6 inch flour tortillas1 10 3/4 oz.can reduced sodium codensed cream of chicken soup1 8 oz carton reduced calorie diary sour cream1 cup milk1 or 2 Tbls pickled jalepeno's finely chopped1/2 cup shredded chedar cheeseSnipped cilantro or parselychopped tomato and green sweet pepper* In a small skillet cook onon.covered, in a small amount of water til tender...drain.* For enchiladas, spray a 13x9x2 inch baking dish with nonstick coating. In a small mixing bowl stir togethercream
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT