Baked Southwest Chili Pie Rsc Recipes

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

GRILLED UPSIDE-DOWN FRUITY CAPIROTADA #RSC

Steps:

• Heat grill to medium. Line a large cast iron skillet with Reynolds Wrap foil, leaving 2-inches of foil overlapping over sides of skillet. Spray the inside bottom and sides of foil lined skillet with cooking spray. In a small bowl, stir preserves, brown sugar, honey, butter and cinnamon until blended. Spoon and spread preserve mixture evenly into bottom of greased foil lined skillet. Add fruit slices evenly over top of spread preserve mixture in a spiral layer, slightly overlapping.
• In a large bowl, beat together cream cheese, sugar, cream, lemon juice, lemon zest, egg and vanilla until well blended and creamy. Drop biscuit quarter pieces into cheese mixture and toss, until biscuit pieces are well coated. Spoon and spread creamy biscuit coated mixture evenly over top of layered fruit slices.
• Place skillet with capirotada mixture onto heated grill on indirect heat, close lid to grill and grill for 35 minutes. Remove from grill and let set for 10 minutes. Place a large serving plate over top of foil lined skillet and invert upside-down onto serving plate. Gently lift and peel away foil. Sprinkle sliced almonds evenly over top of capirotada to garnish. Cut into 8 servings and serve warm.

SOUTHWEST FRITO PIE

Steps:

• Heat the two 15 ounce cans of chili and set aside for layering
• Microwave the velveeta cheese with the RoTel diced tomatoes & green chilies.
• Line a 9x12 baking pan with one bag of fritoes.
• Pour half of the chili over fritoes
• Pour half of Velveeta cheese and RoTel mixture on fritoes.
• Layer half of the onions on top of cheese.
• Layer second bag of fritoes on top of first layer.
• Pour remaining chili for next layer.
• Add remaining Velveeta cheese and RoTel mixture.
• Layer remaining onions.
• Top with the 8 ounces of mild cheddar cheese.
• Green chilies will top it off.
• Bake at 350 degrees for 35 to 40 minutes. (Should be bubbly hot).

BEEF CHILI PIE

Steps:

• In a skillet, cook beef and green pepper over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, water, onion, chili powder, cinnamon and cloves. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the brown sugar. Simmer, uncovered, for 12-15 minutes or until liquid is almost absorbed; stir in potato flakes., Meanwhile, on a floured surface, roll one portion of pastry to fit the bottom and up the sides of an ungreased 8-in. square baking dish. Transfer pastry to dish; trim edges. Sprinkle lettuce and 1/2 cup cheese over crust. Top with half of the beef mixture and 3/4 cup cheese, then remaining beef mixture and cheese. Roll out remaining pastry to fit top of dish. Place over filling. Trim edges; seal with a fork. Cut slits in pastry. Brush with butter and sprinkle with sesame seeds., Bake at 400° for 25-30 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with remaining lettuce.

BAKED SOUTHWEST SANDWICHES

Steps:

• In a bowl, combine olives, chili powder, cumin and salt and set aside 2 tablespoons.
• Add the mayonnaise, sour cream and onion to the remaining olive mixture.
• Place the bread on an ungreased baking sheet and spread 1 tablespoon of mayonnaise mixture on each slice.
• Top each with turkey and tomatoes.
• Spread with another tablespoon of mayonnaise mixture and top with cheeses.
• Sprinkle with reserved olive mixture.
• Bake at 350° for 15 minutes or until heated through.

ROASTED CHILI CASSEROLE #RSC

Steps:

• Preheat oven to 450-degrees Farenheit. Line a 15-inch X 10-inch X 1-inch baking pan with aluminum foil; set aside.
• Cut peppers, zucchini, and onion into 1-inch pieces. Place vegetables in a large bowl. Add tomatoes and beans. In a small bowl, whisk oil, juice, and honey. Pour over vegetables and toss to coat. Spread vegetables onto foil-lined pan and roast for 20 - 25 minutes or until tender. Remove from oven and set aside.
• While vegetables are roasting, place beef in a large skillet and over medium-high heat brown meat, about 5 - 7 minutes; occasionally stirring. Remove from heat and drain liquid. Finely crumble meat and place in a large bowl. Sprinkle meat with chili powder, salt, cayenne pepper, and ginger. Add tomato soup and mix well. Gently stir in roasted vegetables.
• Heat oven to 350-degrees Farenheit. Line a 13-inch X 9-inch X 2-inch baking pan with aluminum foil. Spoon beef and vegetable mixture evenly in pan. Tightly cover top with aluminum foil.
• Separate biscuits from can and place ON TOP of foil lid. Bake for 14 - 16 minutes or until biscuits are golden brown.
• Remove biscuits and foil lid. Spoon chili into individual serving bowls. Sprinkle tops with cheese and serve immediately with a biscuit on the side.

SOUTHWEST CRESCENT PIE

Steps:

• Heat oven to 375 degrees. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4 inch crumbles. Drain and return to skillet.
• Stir in beans, tomatoes, corn, cumin, garlic, water and bullion cube. Bring to a boil. Cook about 10 minutes or until most of the liquid has evaporated, stirring occasionally.
• Meanwhile separate crescent roll dough into 8 triangles. Line 9-inch pie plate with dough triangles, placing narrow tips toward center. Firmly press edges of dough together to form crust. Bake in 375 degree oven 10 minutes. Remove from oven.
• Spoon beef mixture into crust. Sprinkle with cheese. Bake 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.

SOUTH WEST TILAPIA POT PIE #RSC

Steps:

• Preheat oven to 350 Degrees.
• In large bowl mix fresh corn, onions, red peppers, cilantro, black beans, cream of mushroom soup, and broth. Stir till mixed completely.
• Season to taste the Tilapia Filets then place in an 8x10 baking dish.Pour mixture of ingredient into baking dish and cover Reynolds Wrap.
• Bake in oven covered for 60 minute Uncover, place biscuits over pot pie and bake for an additional 17 minutes.
• Let sit for aprox. 13 minute.

SOUTHWEST BAKED CHILI DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, combine Cheddar cheese, mayonnaise, half of the olives, jalapeno peppers, garlic and hot pepper sauce. Spread the mixture into a 9-inch pie pan.
• Bake for 20 minutes, or until heated through. Sprinkle over the dish the remaining olives, chopped tomatoes and green onions.

TILAPIA TACO POT PIE #RSC

Steps:

• Preheat oven to 375 degrees and line a 9 x9 baking pan with Reynolds Wrap to go up the sides of the pan. Cook tilapia in microwave on microwave safe plate for 3 1/2 minutes on each side. Cut into bite size pieces and place on foil. Sprinkle taco seasoning evenly over tilapia. Add corn, beans, peaches, and salsa, and mix well. Sprinkle cheese evenly over top. Flatten biscuits slightly and then arrange evenly over top of cheese. Bake at 375 degrees for 15-20 minutes until biscuits golden brown. Yields 6 servings.

BAKED SOUTHWEST CHILI PIE #RSC

Steps:

• Brown Chopped bacon till crisp, drain and set aside.
• Use same deep skillet to brown ground beef, then drain.
• Add onions and red peppers and brown 5 minutes.
• Stir in Corn, Chili Powder, Worstershire, Salt, Honey and Tomatoes with green chilis, and tomato paste.
• Transfer to Deep Dish Pie Pan or casserole and top with foil.
• At this stage you may put in fridge 1-3 days and then finish and bake.
• Bake covered chili in low 315 degree oven for 1 hour.
• Remove chili from oven and turn heat up to 350.
• Open foil and top with montery jack cheese and crumbled bacon.
• Dip the top of refridgerator biscuits in melted butter then cornmeal and place cornmeal side up on top of chili to cover of pie pan or casserole.
• Leave uncovered and bake an additional 20 minutes at 350.
• Remove from oven and let rest 10 minutes.
• Serve with sour cream and fresh green onions.