CHILI CHEESE-DOG CASSEROLE

Rose Mary Mogan

By
@cookinginillinois

This is a remix dish, created from 5 1/2 cups of leftover chili. I really didn't want to freeze it, so I created this clever way to use it in a different way. Using foods that I thought would go well with the dish, then I thought if I layered it, then everyone could get a little of everything that was in it.

Adding chili powder to the sautéed peppers really enhanced the flavors, & adding the Jiffy corn muffin topping & shredded cheese & peppers gave it the extra crunch & cheesy topping it deserved. You can add Jalapeno peppers if you like, but the chopped green chilis were enough for us.


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Comments:

Serves:

8 or more depending on portion size

Prep:

30 Min

Cook:

55 Min

Method:

Bake

Ingredients

5 1/2 c
leftover cooked chili
2 box
Jiffy mix
3 large
eggs, room temperature
2/3 c
milk
4 oz
diced chopped green chili's
2 c
whole kernal corn, thawed if frozen & drained if canned
1 1/2 c
shredded cheese of your choice (I used Italian & Mexican blended together)
1 lb
hot dogs, (cut in half then cut in half lengthwise)
1 large
green bell pepper, chopped
1 jar(s)
8.3 oz. roasted red pepper, chopped
1 large
onion chopped or 2 medium
2 tsp
chili powder
1 1/2 Tbsp
olive or canola oil
1 1/2 c
shredded cheddar cheese (for topping)
1/3 c
red bell peppers chopped (optional for garnish)

Directions Step-By-Step

1
Preheat oven to 350 F. Spray a 9X13 size casserole dish with cooking spray and set aside till needed.
2
Most of the main ingredients used in this dish.
3
Chop the onions, green peppers, and roasted red bell peppers & set aside till needed.
4
Preheat large skillet with olive or canola oil, over medium high heat, and sauté the onions and peppers about 5 minutes before adding in the roasted red peppers & chili powder, continue to cook an additional 3-5 minutes, then remove from skillet leaving liquid in skillet to sauté hot dogs.
5
Add the hot dogs and partially precook about 5-7 minutes until slightly browned. Add the leftover chili to prepared casserole dish then top with pre-cooked hot dogs.
6
Add the shredded Italian/Mexican cheese blend on top of hot dogs.
7
Prepare the Jiffy mix by adding to large bowl along with the large eggs, green chilis, and milk. Stir until blended together.
8
Add in the sautéed peppers and corn & stir until blended together.
9
Then pour mixture over top of casserole and bake in preheated 350 degrees F. oven for 45-55 minutes or until golden brown on top. Add the shredded cheddar cheese and chopped red bell peppers, and return to the oven for an additional 5-10 minutes or until cheese melts.Remove from oven allow to cool about 10 to 15 minutes before serving.
10
Serve as desired with favorite salad or side dish as desired. As a PRECAUTION - Use a drip pan underneath casserole dish if dish is over filled to catch potential drips.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican