Chipotle Chili Lasagna Food

CHILLI LASAGNE

Steps:

• Make the Chili Con Carne first:. Heat up the oil in a large, high-sided pan. Add the onions and cook on medium/high for about 10 minutes until they're soft and translucent. Add in the garlic and cook for a further minute. Add in the mince and cook until just brown. Break any large pieces up with a wooden spoon. Add in the red peppers and cook for another minute.
• Add in the red wine, bring it to the bubble and simmer for 3 minutes.
• In a cup, mix the stock cubes and honey with the boiling water. Pour it into the pan and give it a stir.
• Add in the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, fresh chilli, tomato puree, Worcestershire sauce and tomato ketchup. Give it all a mix and cook for a 2 or 3 minutes.
• Add in the tinned tomatoes and bring to a simmer, stirring a couple of times. Add the chocolate and stir in until the chocolate has melted.
• Leave to simmer gently, half covered for 1 hour. Give it a stir every so often.
• After an hour, add in your kidney beans and mixed beans. Give them a stir and allow the chilli to simmer for another 20 minutes.
• Your Chilli-con-carne will be ready at this point. So you can take out half, cool and cover it. Then refrigerate or freeze it for another day. The portion that you put away should serve 4 people.
• Now you can start to make your lasagne. Preheat the oven to 200c/400f.
• Start by making the béchamel sauce - In a medium sized sauce pan, add the butter and melt over a medium heat. Once melted and bubbling slightly, add in the flour and whisk it into the butter. This is called a roux. It's important to use a whisk to help prevent lumps in your sauce. Keep gently whisking the roux over the heat for 1 or two minutes. Add in a good splash of milk, turn up the heat and whisk to incorporate. Then keep adding in the milk a good splash at a time, and whisking until all the milk is used up (this normally takes me about 3 or 4 minutes and I add the milk in about 5 splashes). Don't worry if you get a few lumps, keep whisking and they will disappear as the sauce thickens. Keep stirring the sauce with the whisk over the heat until your sauce thickens. Once thickened, add in the salt & pepper, the nutmeg and the half of the cheddar cheese. Stir together and then turn off the heat.
• Now it's time to construct your lasagne. I use 4 individual lasagne dishes, but you can use one larger family sized one (approx. 23cmx18cm) instead. Divide a third of your chilli between the lasagne dishes and flatten it so it covers the base. Then add a layer of lasagne sheet(s). I break my sheets up to make them fit the dish. Next spread a third of your béchamel onto top. Now add another third of the chilli, and place a layer of lasagne sheets on top. Spread on another third of the béchamel , then the remaining chilli, followed by the remaining béchamel. So you have two layers of lasagne and three layers of chilli/béchamel altogether. The lasagne should just reach the top of the dish (you may have a little of the sauce leftover - depending on the size of your dishes.
• Sprinkle on the remaining cheddar and place in the oven. bake for 30 minutes until the cheese is golden and the lasagne is bubbling slightly at the edges. Take out of the oven and leave to rest for 5 minutes before serving.
• Serve with coriander, soured cream, chopped fresh chillies and thinly sliced red onion.

CHILI LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Coat a 9" x 13" baking dish with nonstick cooking spray.
• Cook the lasagna noodles according to the package directions; drain.
• In a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
• Spread 3/4 cup chili over the bottom of the baking dish.
• Place 3 lasagna noodles over the chili.
• Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili.
• Place 3 noodles over the chili then top with the remaining chili.
• Place the 3 remaining noodles over the chili
• Top with the remaining cheese mixture then top with the remaining chili.
• Cover tightly with aluminum foil.
• Bake for 30 minutes
• Remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese.
• Bake for 10 more minutes.
• Remove the oven.
• Sprinkle with the remaining scallions; and let sit for 5 minutes before serving.
• OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.

CHIPOTLE MEXICAN LASAGNA

Steps:

• Sauté onions and peppers in oil until peppers are floppy.
• Dice 2 tomatoes and chipotle peppers, add with sauce and oregano, simmer
• Add tomato sauce and paste, simmer, the longer the better.
• Grate cheese, chop cilantro, toss together (preheat oven to 350ºF).
• Cut tortillas in half, rinse corn and set aside, slice 2 tomatoes and set aside.
• Layer in casserole dish: sauce, tortillas, cheese, sauce, corn, tortillas, cheese, sauce, corn, tortillas, sauce, cheese, arrange tomato slices on top.
• Bake covered for 30-40 min., uncover and back another 15-25, let cool.
• Top with sour cream and serve with Mexican rice and refried black beans.

CHIPOTLE CHICKEN CHILI - SPICY

Steps:

• In a soup pot, add celery, onion, red peppers, canned tomatoes, chicken broth, tomato paste, pureed chipotle chili (puree in blender with the adobo sauce. It might work better if you add some of the chicken broth), chili powder and cumin. Cook at a low boil for an hour or so.
• Puree half a can of dark red kidney beans in a blender or food processor and add to the soup pot. Add the remaining 1 ½ cans of kidney beans, red beans and black beans to the pot. Simmer for at least 2 hours.
• If it is not "hot" enough add as much Tabasco sauce as you need to achieve the "heat" you desire.
• If you are making it a day ahead (If you do the flavors will blend well), turn off the heat and add the chicken. (It works well to use an already cooked rotisserie chicken.) After it cools, refrigerate. When you are ready to serve, heat to boiling. (You don't want to cook it for very long after you add the chicken to avoid having the chicken fall apart.).
• If you plan to serve it right away, add the chicken 15 or twenty minutes before serving and heat to boiling.
• Optional: Serve with grated cheese, cilantro, sliced green onions and sour cream as toppings.

MAKE-AHEAD CHILI & CHEESE LASAGNA

Steps:

• Brown meat with garlic in large skillet. Add next 7 ingredients; stir. Simmer 5 min., stirring occasionally.
• Spread 2 cups meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 3 noodles, 1/2 cup each cottage cheese and shredded cheese, and 2 cups of the remaining meat sauce. Repeat layers twice. Top with remaining shredded cheese. Cool. Wrap tightly in foil. Freeze up to 2 months. Refrigerate overnight to thaw.
• Heat oven to 375°F. Unwrap lasagna, leaving just top covered with foil. Bake 1 hour 10 min. or until heated through, uncovering after 1 hour. Let stand 10 min. before cutting to serve.

CHICKEN CHILI LASAGNA

Steps:

• In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican cheese blend, garlic, 1/4 t. cumin and cilantro. Stir in chicken; set aside.
• In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
• Spread 1/2 cup of the cheese sauce in a greased 13 x 9 x 2 inch baking dish. Top with 6 tortilla halves, a third of the chicken mixture and a 1/4 of the cheese sauce. Repeat chicken, tortilla and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
• Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

CHILI LASAGNA

Steps:

• Cook noodles according to pkg directions, drain.
• Preheat oven to 350.
• Crumble beef into nonstick skillet.
• Add onion, gr pepper, 1/2 tsp cumin, 1/2 tsp chili pwdr, 1/2 tsp salt & pepper.
• Cook, stirring until beef is browned; drain
• Stir in 3/4 cup enchilada sauce; remove from heat
• In bowl lightly beat egg.
• Stir in ricotta, 1/2 cup shredded cheese, remaining cumin, chili pwdr and salt.
• Spread 1/2 cup enchilada sauce in 13X9 baking dish.
• Arrange 3 noodles over sauce.
• Spread with cheese mixture.
• Top with 3 noodles.
• Spread with beef mixture.
• Top with remaining noodles.
• Spread with remaining enchilada sauce.
• Cover with foil, bake 45 minutes.
• Remove foil.
• Sprinkle with remaining shredded cheese.
• Bake uncovered until cheese is melted and sauce is bubbly about 10-15 minutes
• Let stand 10 minutes before serving.
• To Freeze: Flash freeze uncooked, wrap and label.
• To Reheat: Defrost overnight, and cook per directions.

CHILLI LASAGNE

Steps:

• Chop the onions and peppers and fry with the olive oil. Once soft add the mince and fry until brown. Drain off excess fat if required.
• Add to the mince the tomoatoes, kidney beans, oxo cubes, garlic, tomatoe puree, worchestershire sauce, salt, celery salt, chillies, cumin and slowly bring to the boil, stiring every few minutes.
• Drop the heat and simmer for at least 20 minutes, the longer you simmer for the thicker the sauce will become, stirring every few minutes. Taste the mixture and decide if you would like to add more seasoning. Then remove from the heat. Preheat the oven to 180C.
• Prepare the cheese sauce.
• Using a large and deep lasagne bowl layer the bottom with lasagne sheets, spoon on half the mince mixture to cover the sheets, then pour a thin layer of the cheese sauce.
• Add another layer of lasagne sheets, then the remainder of the mince mixture and another thin layer of cheese sauce.
• Add a top layer of lasagne sheets and cover with the remainder of the cheese sauce. Cover then with a full layer of grated cheese then spread the jalapenos across the top.
• Place into the pre heated over for approximately 40 minutes or until the cheese starts to turn golden brown.