| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Try this sandwich for a fresh spin on Southwestern cuisine.

Southwestern Open Faced Chili Sandwiches

3 (8 3/4-ounce) packages STOUFFER'S® One Dish Favorites Chili with Beans
1 (6-ounce) package jalapeno cornbread mix
1 (15 1/4-ounce) can fiesta style corn with red and green peppers, undrained
6 cups shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
Toppings: Chopped tomato, sliced ripe olives, sliced green onions, sour cream

1. Thaw chili with beans in microwave at MEDIUM (50% power) 13 to 15 minutes.
2. Prepare and bake jalapeno cornbread according to package directions. Cut cornbread into 4 squares, and cut each square into 2 triangles. Set aside.
3. Combine chili and corn in a saucepan; cook, stirring often, over medium heat until thoroughly heated.
4. Place lettuce on 4 individual plates; top each with 2 cornbread triangles. Spoon chili mixture over cornbread; top with Cheddar cheese and desired toppings.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.