Thursday, October 8, 2009

Chipolte Chili with Pepper Jack Corn Cake Toppers


Normally, I'm not a Rachel Ray fan. I've thumbed thru her cookbooks, tried a couple of things...some good, some not so much. However, my manager was eating this chili (veggie version of it, anyway) and it smelled wonderful. I asked her about it and she rattled off this recipe from Rachel Ray. So, I had to make it for myself!

I thought it was good and easy enough for a quick, week-night meal. I'm not sure that I'll make the Corn Cake Toppers again. They were good, but nothing beats a good, old-fashion hunk of corn bread for me! In my opinion, the left-overs were even better the next day!

Chipolte Chili with Pepper Jack Corn Cake Toppers
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.


Source: Rachel Ray

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