Leftover Roast Red Chili Chimis Recipes

LEFTOVER ROAST, RED CHILI CHIMI'S

Steps:

• Add all ingredients except cornstarch and tortillas to crock pot, cook on high until contents start to simmer then switch to low, stirring occasionally. After approximately 6-8 hours meat should become slightly shredded when stirring.
• IMPORTANT--Remove the red chili's at this point! Too hot for most to bite into!
• Mix cornstarch with 3 tbsp water, stir into burrito mixture a little at a time, (just enough to thicken). Check for salt, adding more if needed.
• Remove all the meat to a separate dish with slotted spoon, reserving most of the sauce. Leave sauce in crock pot to stay warm.
• Warm up burrito size flour tortillas in microwave, (20 seconds each).
• Assemble burrito using approximately 2-3 serving spoons of the meat mixture.
• Pan fry if desired till lightly browned on both sides in about 1/4 inch of oil.
• Serve hot, with sauce and your choice of toppings ie: cheese, sour cream, or guacamole. Or serve as a plain burrito
• Great either way.

10 LEFTOVER CHILI RECIPES - CHILI CHEESE STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line one large or two medium rimmed cookie sheets with parchment paper or foil.
• Lop off the top of the spaghetti squash and cut it in half lengthwise. With a spoon, scrape out the seeds. Brush the cut side of each half with 1 tablespoon olive oil. Dust with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on cookie sheet(s) and bake until tender and the squash can easily be pierced with a fork, about 40 minutes. You can also microwave the spaghetti squash if you need dinner on the table faster. Here's how to cook spaghetti squash in the microwave, along with full instructions on prepping and cooking it both ways.
• While the spaghetti squash cooks, make the chili. Drizzle 1 tablespoon olive oil into a large saucepan over medium heat. Add the onions, green peppers, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne and cook, stirring constantly, for one minute. Add the tomatoes and beans and stir to combine. Cook until it starts to bubble (be careful, it may splatter because it's so thick) then reduce heat to medium-low and cover. Cook, stirring occasionally, for another 10 minutes, until heated through. Set aside.
• When spaghetti squash are done cooking, flip them over. Sprinkle 1/4 cup of the cheese in the bottom of each half. Fill to the top with chili and top each with remaining cheese. Return to oven and bake until cheese is melted and bubbly, 20-25 minutes.
• Serve with assorted toppings.