Chipotle Chili Cornbread Bake

The Pampered Chef ® Chipotle Chili Cornbread Bake Recipe

1 medium green bell pepper 6 green onions with tops, divided 1 lb (450 g) 90% lean ground beef 1 can (16 oz or 398 mL) chili beans in sauce, undrained 1 cup (250 mL) chunky salsa 2 tbsp (30 mL) Chipotle Rub 1 pkg (8.5 oz) corn muffin mix (see Cook’s Tip) 1 container (8 oz or 250 mL) sour cream 1 egg 1/2 cup (125 mL) shredded cheddar cheese (optional) 1 plum tomato, seeded and diced (optional)

Coarsely chop bell pepper using Food Chopper. Thinly slice green onions using Color Coated Chef's Knife, separating white and light green bottoms from tops. Reserve 1 tbsp (15 mL) of the onion tops for garnish. Place remaining tops into Classic Batter Bowl. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7-9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot. Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili using Medium Scoop; spread evenly to edges of baker using Small Spreader. Microwave, covered, on HIGH 7-9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.

Yield: 8 servings

Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 37 g, Protein 18 g, Sodium 960 mg, Fiber 5 g

Cook's Tip: If desired, 1 tbsp (15 mL) finely chopped chipotle peppers in adobo sauce can be substituted for the Chipotle Rub. For homemade cornbread, omit corn muffin mix. Combine 3/4 cup (175 mL) flour, 1/2 cup (125 mL) yellow cornmeal, 3 tbsp (45 mL) sugar, 2 tbsp (30 mL) vegetable oil, 2 tsp (10 mL) baking powder and 1/4 tsp (1 mL) salt. for the corn muffin mix. Proceed as directed in Step 3, microwaving on HIGH 9-11 minutes.

© 2009 The Pampered Chef used under license.

Grilled Chicken Penne al Fresco

Grilled Chicken Penne al Fresco
Preparing a tomato-garlic sauce from scratch in the microwave will fill your kitchen with the aromas of an elegant Italian restaurant.

4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
¾ cup dry white wine such as Chardonnay
½ tsp each salt and coarsely ground black pepper
1¼ cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about ¼ cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese
and coarsely ground black pepper (optional)
1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice
garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave
on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after
2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth,
wine, salt and black pepper.
2. Return baker to microwave; cover and microwave on HIGH 16-18
minutes or until pasta is tender, stirring after 10 minutes. Meanwhile,
coarsely chop basil with Chef’s Knife. Reserve 2 tbsp for garnish. Grate
cheese using Rotary Grater (Doing this will make you feel like your the waiter/ress at Olive Garden).
3. Carefully remove baker from microwave and remove lid, lifting away
from you. Add remaining basil, cheese and chicken to baker; mix well.
Garnish with reserved 2 tbsp basil, additional Parmesan cheese and
black pepper, if desired.
©2009 The Pampered Chef used under license.


Make budget-friendly meals every day!
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