Chili, Cheese & Corn Bread
Chili cheese, please. | 3-4 Servings
- Milk
- Wheat
There’s something about that stadium vendor chili that just hits right. Thanks to this microwavable miracle, you can now enjoy classic chili cheese from the comfort of your home! This version satisfies every game-day craving with chunks of beef, black beans, bell peppers, shredded cheese, plus a side of corn bread for dunking. Skip the stadium and homegate like a pro with this cozy fan fave.
Ingredients
30 ounce
Beef Chili
(Contains: Milk)
11 ounce
Pillsbury Cornbread Swirls
(Contains: Wheat)
8 ounce
Sargento® 4 Cheese Mexican Shredded
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
Nutrition Values
Cooking Steps
Keep frozen or refrigerated until ready to eat.
Lightly oil a muffin tin. Preheat oven to 375 degrees.
RECOMMENDED: Bring a pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors and pour into serving bowl. Top chili with about half of the cheese.
ALTERNATIVELY: Cut one corner of the bag; pour chili into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, 5-6 minutes. (Caution: Container and soup will be very hot.) Top chili with about half of the cheese.
Separate rolls into 6 rounds (do not unroll dough). Place each round into a prepared muffin cup. Top each round with cheese with about half the cheese.
Bake until golden brown, 13-17 minutes. Serve warm (or bake ahead and reheat briefly in the microwave).
