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Chili Potato Rounds

Chili Potato Rounds


A twist on potato skins, these potato rounds are topped with braised beef chili and cheddar cheese.MORE+LESS-

2

cans (28 oz) Muir Glen™ organic diced tomatoes

2

cans (4.5 oz) Old El Paso™ chopped green chiles

1

large bell pepper (diced)

2

tablespoons chili powder

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  • 1

    Sear your chuck to brown on all sides and remove from pot.

  • 2

    Add the peppers and onions to the pot and cook until softened and starting to brown, about 10 minutes. Next add the garlic, followed by the spices. Cook one minute.

  • 3

    Add the tomatoes, chiles, and one cup of the beef stock. Place the seared beef on to the top of the stew. Add some more stock if it seems too dry. Place the pot into the oven at 300°F for 3 to 4 hours until the meat is tender.

  • 4

    Remove the pot from the oven and remove the beef from the pot. Shred up the beef and get rid of any fat. Place the shredded beef back into the pot and stir it up to mix well.

  • 5

    Finally, slowly whisk in the masa harina to thicken the chili and add a nice corn flavor.

  • 6

    Slice your potatoes into about 1/3 inch thick rounds. Coat in vegetable oil, salt, and spread on a sheet pan. Roast at 500°F for about 15 minutes, flipping once, to brown on both sides.

  • 7

    Place the potato rounds on a platter and top with some of the chili, some cheddar, and cilantro. (You will end up with a lot of leftover chili, which makes a great meal!)

No nutrition information available for this recipe

More About This Recipe

  • Football snacks are sort of a specialty of mine, to the benefit of my good friends.You see, I love a good baseball or basketball game, but for some reason football bores me. So when my friends gather to watch the big games, I’m happy to cater the event and keep everyone well fed.This game day snack combines two of everyone’s favorites: potato skins and chili. Instead of making potato skins the normal way, which creates a ton of potato waste and only results in two skins per potato, this idea uses roasted potato rounds as the vessel for flavorful beef chili.A perfect finger food for the game. They are kinda shaped like footballs too, right?

Roasted Sweet Potato Rounds

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Almost effortless, roasted sweet potato rounds are a simple side dish that cooks of any skill level can master and enjoy.

While the instructions here are basic, you’ll also find tips and tricks for altering this recipe to make it your own! And they’re gluten free, paleo, vegetarian, and Whole30.


Loaded Sweet Potato Rounds

I call these a healthy version of nachos … but that’s stretching it. The sweet potatoes are actually soft (though you can cook them till outside is crispy), but I like them that way. These are yummy, and actually can make a full meal. Chiles & sharp cheddar are always great together. Top them with whatever you want.

Note that I used dark chili powder from Walmart – this is a mixture of chili pepper, paprika, cumin, garlic, oregano, and salt. Good flavor and makes this recipe simple. Some chili powders have a different spice mix or no added spices.This was the first time I’ve tried Cacique Cilantro Lime Sour Cream. Nice flavor – you can use it to perk up dishes without adding other seasonings. I’ll be using it for all kinds of dishes.

This would make a good appetizer for a party, but what I would do is put out the toppings (chopped tomatoes, green onions, olives, sour cream, shredded lettuce, etc) and serve these with the chiles and melted cheese hot from the oven. Let guests choose their own topping.

This is something I’ll definitely make again, but most often as a meal. They are satisfying & filling! Hope you like them!

  • 1 lb sweet potatoes
  • 1½ tsp dark chili powder (I used Walmart brand)
  • 2 tbsp olive oil
  • ¼ cup diced medium hot green chiles
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup diced tomato
  • 2 green onions, sliced
  • Cacique Cilantro Lime Sour Cream (or plain sour cream)
  • Optional toppings: diced avocado, chopped cilantro, sliced olives
  1. Preheat the oven to 400 degrees.
  2. Slice the sweet potatoes into ½ inch rounds, leaving skins on. Dump them into a plastic bag, Sprinkle the dark chili powder on, then shake and massage the bag to coat the sweet potatoes with the chili powder.
  3. Open the bag, and pour the olive oil over the sweet potatoes. Shake and massage the bag again to coat the sweet potatoes with oil.
  4. Spread the rounds evenly in a large glass baking dish. Bake for 15-20 minutes, testing with a fork to ensure they are cooked soft. If you want them crispy on the outside, also lightly spray with cooking spray and cook till you get a crispy skin, turning to get both sides crispy.
  5. When done, remove from oven, top each with a layer of green chiles, then a generous layer of cheese. Bake for another 3-4 minutes or until cheese is fully melted.
  6. Remove from oven, transfer to serving dish, and top each with tomatoes, green onions, lettuce, any other toppings desired, and squirt some Cacique Cilantro Lime Sour Cream on top.
  7. Serve & enjoy!

Note:
If using plain chili powder, add 1 tsp garlic powder and ½ tsp salt.
Commentary:
I call these a healthy version of nachos . but that's stretching it. The sweet potatoes are actually soft (though you can cook them till outside is crispy), but I like them that way. These are yummy, and actually can make a full meal. Chiles & sharp cheddar are always great together. Top them with whatever you want.

Note that I used dark chili powder from Walmart - this is a mixture of chili pepper, paprika, cumin, garlic, oregano, and salt. Good flavor and makes this recipe simple. Some chili powders have a different spice mix or no added spices.This was the first time I've tried Cacique Cilantro Lime Sour Cream. Nice flavor - you can use it to perk up dishes without adding other seasonings. I'll be using it for all kinds of dishes.

This would make a good appetizer for a party, but what I would do is put out the toppings (chopped tomatoes, green onions, olives, sour cream, shredded lettuce, etc) and serve these with the chiles and melted cheese hot from the oven. Let guests choose their own topping.

This is something I'll definitely make again, but most often as a meal. They are satisfying & filling! Hope you like them!


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Nutrition Information Per Serving

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Preparation

Preheat the oven to 450°F with the oven rack in the upper third of the oven.

Cut the potatoes into 1/2-inch-thick rounds. Spread in a single layer on 2 rimmed baking sheets. Drizzle with the oil to coat. Sprinkle with the salt, chili powder, paprika, black pepper, cayenne pepper, and garlic powder.

Bake until tender and slightly charred, 25-30 minutes. Transfer the potatoes to a serving platter, and garnish with extra paprika and flaky sea salt.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.


  • One pound of peeled and shredded Russet potatoes
  • ¼ cup grated or finely chopped onion
  • One large egg
  • 6 Tablespoons egg substitute
  • 2-3 Tablespoons low-sodium matzo meal
  • 1 teaspoon salt
  • 2 teaspoons canola oil

1. Wring the potatoes in a cheesecloth or paper towels to extract as much water as possible

2. Mix in a bowl the shredded potatoes, onion, egg, egg substitute, matzo meal and salt.

3. Heat the oil in a large non-stick skillet over medium-high until hot. Spread the oil evenly covering the entire bottom of the skillet. Place ¼ cup of potato mixture into the hot oil and pressing down to form a patty (about ½ inch thickness). Recipe should make 8-10 latkes.

4. Spray the tops of each latke with canola cooking spray. Brown on one side - about 3 minutes - then flip and brown the other side. Remove and place on paper towels to absorb some of the oil. Serve hot.

Latkes are traditionally served with applesauce.

Calories: 71
Protein: 3 g
Fat: 1 g
Carbohydrates: 12 g
Dietary Fiber: 1 g

Recipe adapted from Diabetic Gourmet Magazine

It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.

This is an official Page of the University of Massachusetts Medical School

Diabetes Center of Excellence &bull 368 Plantation Street, Worcester, MA 01655


Recipe Summary

  • 1 serrano chile
  • 1 jalapeño pepper
  • 1 medium onion, peeled and halved
  • Cooking spray
  • 4 cups unsalted chicken stock, divided
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons adobo sauce
  • 1 chipotle chile, canned in adobo sauce
  • 2 (15-ounce) cans unsalted cannellini beans, rinsed, drained, and divided
  • 5 ½ teaspoons olive oil
  • 8 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ¾ teaspoon ground coriander
  • 1 pound ground pork
  • 2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
  • 3 cups fresh white corn kernels
  • 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
  • 1 cup half-and-half
  • ¾ cup chopped fresh cilantro, divided
  • ⅓ cup plus 1 1/2 teaspoons fresh lime juice, divided
  • 2.38 teaspoons kosher salt, divided
  • 1 medium ripe peeled avocado
  • ⅓ cup light sour cream
  • ¾ cup diced tomatillo

Arrange first 3 ingredients on a foil-lined baking sheet. Coat with cooking spray. Place pan on middle oven rack broil 15 minutes or until charred on all sides, turning occasionally. Wrap peppers in foil let stand 5 minutes. Peel peppers discard peels, stems, and seeds. Combine peppers, onion, 1/2 cup stock, flour, adobo sauce, chipotle, and 1 can cannellini beans in a blender process until smooth.

Heat a large Dutch oven over medium-high heat. Add oil to pan swirl to coat. Add garlic to pan sauté 30 seconds. Add cumin, oregano, and coriander to pan sauté 30 seconds. Add pork cook 4 minutes, stirring to crumble. Stir in onion mixture and remaining 3 1/2 cups stock. Bring to a boil reduce heat, and simmer 20 minutes, stirring frequently.

Add chicken to pan cook 5 minutes. Stir in remaining can of cannellini beans, corn, and chickpeas cook 7 minutes. Reduce heat to medium-low. Stir in half-and-half, 1/2 cup cilantro, and 1/3 cup juice cook 3 minutes. Stir in 2 1/4 teaspoons salt.

Place avocado in a small bowl mash with the back of a fork. Stir in sour cream, remaining 1 1/2 teaspoons juice, and remaining 1/8 teaspoon salt. Serve chili with remaining 1/4 cup cilantro, avocado cream, and tomatillo.


Recipe: Restaurant-style, oven-baked potato rounds

Do you ever have one of those nights when the only thing you can possibly fathom for dinner is a life raft of french fries, preferably with a bucket of bloomin’ onion sauce on the side? I’ll pretend you said Yes so we can close the chapter on commiserating and get on with the good stuff: these de-fricking-licious potato rounds. Ok, so they’re not fries, but they ARE a very close, crispy, seasoned approximation, eerily similar to the thick-cut potato wedges you see at fine dining establishments across America. You know the ones — red and white awnings, 2-for-1 Double Downs, the uuje. But are you ready for the kicker? The bonus factor that made me feel completely justified in eating, oh, a whole crap-ton of these things? They’re virtually FAT-FREE. Uh, boom?

Restaurant-Style Oven-Baked Potato Rounds
By Emily Stoffel
Cooking time: 35 minutes | Serves: uhhh, lets go with 2?

Notes: Despite what might seem like a boatload of spices, the recipe below actually results in relatively lightly seasoned potato rounds. If you’re really feeling that fast food flavor, double the spices and skip the extra salt at the end. Bloomin’ onion sauce optional (although The Brown Eyed Baker offers a damn tasty version here).

Ingredients:

  • 5-6 yukon gold potatoes
  • 2 egg whites
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp freshly ground black pepper
  • even more salt
  • cooking spray

Instructions

Preheat oven to 450F. Scrub potatoes thoroughly and slice into 1/4-1/3″ rounds. Beat egg whites until frothy. Mix all measured spices in small bowl. Add potato slices to a freezer bag and pour over eggs. Shake. Add 1/3 spice mixture. Shake. Another 1/3. Shake. And again. Spray two baking sheets with cooking spray. Arrange seasoned potatoes in a single layer on baking sheets. Bake for 20 mins, flip potatoes, and bake 10 additional minutes or until crispy and golden brown. Top with additional salt.


Recipe of Hashbrown Potato Rounds Ultimate

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Eggs, would you believe, are terrific for helping you battle depression. You need to be sure, however, that what you make includes the egg yolk. The yolk is the part of the egg that is the most crucial in terms of helping elevate your mood. Eggs, the egg yolk especially, are stuffed full of B vitamins. These B vitamins are great for helping to elevate your mood. This is because these vitamins help your neural transmitters–the parts of your brain that dictate your mood–work better. Try consuming a couple of eggs to feel better!

So you see, you don’t need to consume all that junk food when you wish to feel better! Go with these hints instead!

We hope you got benefit from reading it, now let’s go back to hashbrown potato rounds recipe. To cook hashbrown potato rounds you only need 3 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Hashbrown Potato Rounds:

  1. Use 5 lb of bag idaho potatoes.
  2. Get 5 tbsp of bacon grease.
  3. Prepare 1 of salt and pepper to taste.

Instructions to make Hashbrown Potato Rounds:

  1. peel then rinse potatoes..
  2. slice potatoes thin and blot with paper towels to remove excess moisture..
  3. heat bacon grease in the bottom of a large skillet with a lid..
  4. place sliced potatoes on top..
  5. sprinkle with salt and pepper..
  6. place lid on potatoes and cook on medium/high heat for ten minutes..
  7. scrape up and flip potatoes. replace lid. and cook for 15 min. flipping every 5 minutes. ( when removing lid let the water/condensation drip into the skillet.).
  8. remove lid and cook another 10 min.. still flipping every 5 min..
  9. remove from heat and serve..
  10. enjoy!.
  11. u can also add nearly any type of meat to this as well. or serve alongside your meal..
  12. serves 4-5 people..

If you find this Hashbrown Potato Rounds recipe helpful please share it to your good friends or family, thank you and good luck.


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