| Nachos |
Arrange
tortilla chips on platter, ladle prepared Dolores Chili Brick
over chips and top with generous amount of shredded cheddar
cheese. |
| Chili
Size |
Toast
the flat side of a split hamburger bun; top with grilled hamburger
patty, prepared Dolores Chili Brick, a slice of cheese and chopped
onions. |
| Chili
Burger, Chili Dog, Chili Spaghetti |
Top
any of these favorites with prepared Dolores Chili Brick. |
| Chili
Beans |
Just
add cooked pinto beans to prepared Dolores Chili Brick. |
| Bowl
of "Red" |
Prepared
Dolores Chili Brick is delicious by itself or topped with any
of the following: grated cheese, chopped onions, chopped tomatoes,
sour cream. |
| Chili
Dip |
Stir
softened cream cheese into a pan of Dolores Chili Brick; continue
stirring over heat until cheese is thoroughly melted and mixed
with chili. Serve with dippers of crackers, bread sticks or
tortilla chips. |
| Tamale
Pie |
Combine
1 egg, 1/2 cup milk, 3/4 cup water, 1/2 cup corn meal. Stir
the ingredients into one pound prepared Dolores Chili Brick
along with 3/4 cup whole kernel corn and small can chopped tomatoes
(drained). Stir well, pour into casserole dish. Bake at 350°
for 15-20 minutes. |
| Mexican
Casserole |
1 lb. prepared
Dolores Chili Brick, 1 can tamales, 1/4 lb. cubed sharp cheddar
cheese, 1 med. bag corn chips, 1 small onion chopped. Break
tamales and layer along with the above ingredients in 1 quart
casserole dish. Pour juice of tamales over all. Bake about
1/2 hr at 350°. |
| Turkey
Tamale Casserole |
| 3/4 lb. prepared
Dolores Chili Brick |
1 lb. ground
raw turkey |
| 2 cloves garlic,
minced |
1 17 oz. can
cream style corn |
| 2 tsp. dried
oregano, crushed |
1/2 tsp. ground
cumin |
| 1/4 tsp. salt |
8 6-inch corn
tortillas |
| 1 cup chicken
broth or water |
1sm.can sliced
ripe olives, drained |
| 1 cup shredded
cheddar cheese |
Optional sour
cream, chopped green onions |
| In
large skillet cook turkey and garlic; drain off fat. Stir
in corn, prepared Dolores Chili Brick, oregano, cumin
and salt. Bring to boiling, reduce heat. Cover and simmer
for 5 minutes. |
| Stack
tortillas, cut into 6 wedges. Place wedges in medium mixing
bowl; add broth or water. Let stand 1 minute. Drain, reserving
the 1/4 cup liquid. Stir the reserved liquid and olives
into turkey/chili mixture. In a 2 qt. rectangular baking
dish. Layer two cups of the turkey/chili mixture and half
of the tortillas; repeat layers. Top with remaining chili
mixture, spreading to cover tortillas. |
| Bake
uncovered in a 350° oven about 25 minutes or till
heated through. Top with sheese; bake for 2 minutes more.
Let stand for 5 minues before serving. Top each serving
with sour cream and green onion, if desired. |
|
