Cilantro Chile Bread Recipes

CILANTRO CHILE BREAD

Cilantro Chile Bread image

The perfect addition to a summer grill out, different from the usual garlic bread! This bread is knock your socks off delicious. But don't stop at Italian bread. Use in paninis, burgers, pizza, baked on fish, and the list goes on. Adapted from Eat Togather.

Provided by Sharon123

Categories Cheese

Time 25m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

1 loaf Italian bread (I like whole wheat)
1/2 cup butter (1 stick)
2 tablespoons fresh chives, chopped
1/3 cup fresh cilantro, chopped
4 garlic cloves, minced (or grated)
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 cup chili sauce
1/2 cup parmesan cheese, grated

Steps:

In a small sauce pan melt butter.
Remove from heat add in all remaining ingredients (chives, cilantro, garlic, cayenne pepper, black pepper, chile sauce) except for the cheese. Whisk together until combined.
Cut loaf of Italian bread in half, spoon sauce over both sides of bread, sprinkle with cheese.
Toast in a 425*F oven for 10 minutes or until bubbly and golden.
Cut into sections and serve.

Nutrition Facts : Calories 1937, Fat 117.3, SaturatedFat 69.6, Cholesterol 288, Sodium 4245, Carbohydrate 170.7, Fiber 12.9, Sugar 10.5, Protein 49.5

BLACK BEAN CHILI WITH CILANTRO

Black Bean Chili with Cilantro image

Try a delicious chili recipe from the Betty Crocker team chili cook off.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 5

Number Of Ingredients 20

Ingredients

1/4 cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
1 tablespoon olive oil
2 large onions, chopped (2 cups)
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cups Progresso™ chicken broth (from 32-oz carton)
1 large tomato, chopped (1 cup)
2 tablespoons finely chopped garlic
2 tablespoons honey
2 tablespoons tomato paste
4 teaspoons chili powder or to taste
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Additional chopped onion
Shredded Monterey Jack cheese
Plain yogurt or sour cream

Steps:

1n 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and a dollop of yogurt.

Nutrition Facts : Calories 400, Carbohydrate 70 g, Cholesterol 0 mg, Fiber 23 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 14 g, TransFat 0 g

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