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Prep Time: 60 Minutes Cook Time: 420 Minutes |
Ready In: 480 Minutes Servings: 12 |
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I took a couple of my recipes, combined them and added some good stuff. This is very filling and is wheat free. This takes a little while to fix, but it is very simple because you can use a slow cooker to fix the chili and the shells are best whipped up in a blender. Ingredients:
2 cups chili (crockpot corny chili) |
4 eggs, beaten |
1/4 cup melted butter or 1/4 cup margarine |
1/4 cup cornmeal |
1/2 teaspoon salt |
2 cups cornstarch |
1 cup cold milk |
2 cups cheese, shredded |
1/2 cup onion |
1/2 cup green chili pepper |
1 cup chopped tomato |
1 cup sour cream |
taco sauce, as desired |
Directions:
1. Place the chili ingredients in the crockpot and cook 6 hours, occasionally checking water and adding water in 1/2 cup increments as needed.
2. When Chili is done, place 2 cups chili in the fridge and cool 2 hours until thick and well-set.
3. This is what you will use for the filling.
4. Make the shells as directed below.
5. Mix Eggs, Margarine or Butter, Corn Meal and Salt.
6. You may use a blender, if you wish.
7. In another bowl, mix Cold Milk and Corn Starch, until it is the consistency of runny paste.
8. Combine both mixtures in blender, blend well.
9. Cook in 3 tsp of hot oil of your choice or use pan spray, until set, flip and briefly cook top.
10. Then, divide chili between shells, and roll with seam facing down. I prefer my corny chili recipe in this.
11. Cover with onion, green chili and tomato.
12. Cover with cheese.
13. Bake 30 minutes at 350.
14. Top with sour cream when serving.
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