Try this Fiesta Chili Corn Bread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees F. Spray 2 Flan Pans with vegetable oil spray. Combine corn muffin mix, eggs, milk and corn in Batter Bowl. Divide batter in half and pour in each Flan Pan. Bake 20 minutes. Let cool 10 minutes and turn tarts out onto serving trays. In 1 1/2 quart Saucepan heat chili over medium heat. Divide chili in half and spread evenly in the well of each flan tart. Layer cheeses, green onions and olives over chili. Garnish with sour cream if desired. Yield: 12 servings or 24 sample servings. Recipe by: Pampered Chef Posted to MC-Recipe Digest V1 #681 by hister@juno.com (Iris E. Dunaway) on Jul 20, 1997
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 49 | ||
Calories from Fat: 34 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 40.1mg | 12 % | |
Sodium 63mg | 2 % | |
Potassium 25mg | 1 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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