Loaded Chili Cornbread Swirls


October 29, 2020 By: Comments
Tagged: Cheese Cheese. Dinner Dinner. Quick & Easy Quick & Easy. Chili Chili. Tomatoes Tomatoes. Lunch Lunch. Comfort Foods Comfort Foods.
Prep:
10 minutes
Cook:
30 minutes
Serves:
6
As we get into the cooler months of the year, that means that it’s chili season! After all, who doesn’t love a bowl of warm hearty chili when there’s a chill in the air? In this recipe, you can enjoy chili in a new way – in a cornbread cup! It’s a tasty twist that’s perfect for lunch or dinner. It’s also quick and easy to make as well! So, plan to give our Loaded Chili Cornbread Swirls recipe after a busy day to save time and get dinner on the table in 30 minutes. Serve with a side salad or sautéed peppers and onions for a complete meal.

Ingredients

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Directions

  1. Heat oven to 375°F. Separate cornbread swirls into 6 rounds. Do not unroll dough. Place each round of dough into a greased muffin cup. Bake for 13-17 minutes, or until golden brown. Transfer to a wire rack and let cool completely. Use a knife to cut out the middle of each cornbread swirl, making a cup. Crumble middle pieces of cornbread swirls and set aside.
  2. Heat oil in a saucepan over medium heat. Add onion, jalapeno, cumin, salt and pepper. Sauté for 5 to 7 minutes, or until onions have softened. Add chili and simmer, uncovered for 5 minutes, or until chili is hot.
  3. Spoon chili mixture into cornbread cups and top with sour cream, cheddar cheese, tomato, scallions and reserved cornbread crumbles. Garnish with cilantro.

    *Recipe Tip: Make this dish less spicy by removing the seeds from the jalapeno before chopping.