Chili Boat Race

Quick Info

Lunch, Dinner Meat 15-30 min 4

Rating

0/5
Chili Boat Race

Ingredients

  • 8 Jose Ole® Mini Chimichangas
  • 1 (15-oz.) can chili, no beans
  • 4 Monterey Jack cheese sandwich slices, halved
  • 1 cup tomato juice (vegetable juice OK)
  • 8 corn chips, triangle shape, assorted colors (blue, red, natural)
  • 32 slices black olives

Preparation

Combine chili and tomato juice in 32-oz. microwave-proof bowl. Cover with paper towel and heat in microwave on high for 2 minutes. Set aside.

Place 4 Jose Ole® Mini Chimichangas on microwave-proof plate. Cover with upside down paper plate. Microwave on high for 3 minutes. Remove and set aside.

Repeat above process with 4 more Mini Chimichangas on 2nd 8" plate and paper plate cover.

Place 2 Mini Chimichangas side-by-side on a doubled paper plate, one slightly ahead of another. Place 1/2 a slice of cheese on each Mini Chimichanga. Spoon 1/4 of the chili/juice combination around the Mini Chimichangas. Recover with paper-plate lid and microwave on high for 45 seconds. Repeat process for remaining three servings.

Decorate each boat by sticking a corn chip "sail" into the melted cheese on top. Place 2 olive slice "portholes" on each side of the "boat."

Serve with extra corn chips for bailing the chili.

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