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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A great supper for your lil Trick or Treaters Ingredients:
2 packages (8-1/2 ounces each) corn bread/muffin mix |
2/3 cup milk |
2 eggs |
1/4 teaspoon black paste food coloring |
1 medium sweet red pepper, sliced |
1 serrano pepper, seeded and finely chopped |
1/3 cup chopped onion |
1 tablespoon vegetable oil |
2 cans (15 ounces each) fat-free vegetarian chili |
1 tablespoon process cheese sauce |
1 tablespoon ketchup |
Directions:
1. In a large bowl, combine the corn bread mix, milk, eggs and food coloring just until moistened.
2. Pour into a greased 9-in. X 5-in. Loaf pan.
3. Bake at 400° for 30-35 minutes until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1-in. Shell (discard removed bread or save for another use).
6. In a large skillet, saute peppers and onion in oil until tender.
7. Set aside 1/4 cup pepper mixture.
8. Stir chili into remaining pepper mixture; heat through. Spoon 2-1/2 to 3 cups chili mixture into bread coffin; arrange reserved pepper mixture over chili.
9. Replace bread top.
10. Transfer remaining chili to a serving bowl.
11. Place cheese sauce in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
12. Write RIP with cheese sauce, then repeat with ketchup.
13. Serve immediately.
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