Cheddar Chili Pillows Food

CHILI CHEDDAR PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. , Stir in the corn, tomatoes and chilies just until combined. Garnish with avocado if desired.

ONE-POT CHEESY CHILI-MAC

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
• Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
• Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

CHEDDAR CHILI PILLOWS

Steps:

• Cook onions in oil until onions are transparent and then add garlic.
• Add ground beef and scramble fry until meat is cooked through.
• Drain tomatoes completely and then roughly chop whole tomatoes with kitchen scissors right in the can and then add to ground beef.
• Add lentils, water, vinegar, and spices.
• Turn heat to low and simmer until lentils are soft, about 20-25 minutes.
• Add tomato sauce and remove from heat.
• Stir in cheddar cheese and set aside.
• Preheat oven to 350 degrees.
• Roll out puff pastry and slice in to four strips and then cut each into four pieces to make 16 pieces.
• Add 1-2 tablespoons of meat/lentil mixture to the middle of 8.
• squares.
• Top with remaining squares and seal edges by crimping with the tines of a fork to create the "pillow".
• Poke fork into the top of each pillow twice and place onto a greased baking sheet.
• Bake at 350 degrees for 15 minutes or until golden brown.
• Repeat with second sheet of puff pastry.
• Serve warm.
• These pillows can be made ahead and frozen. To reheat, place frozen on baking sheet and bake at 350 degrees for 15 minutes or until heated through.