Cheesy Pizza Fries

Posted on by regalbeagleonline

Instructions 

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Spread the fries in a single layer on the baking sheet. Bake for 20 to 25 minutes, or until crispy and crunchy.
  • Remove the fries and top with half of the shredded cheese. Drizzle on some marinara sauce, all over the cheese. Add the pepperoni, remaining cheese and italian seasoning.
  • Return the pan to the oven for 5 to 10 minutes, just until the cheese melts and the pepperoni is crispy.
  • Sprinkling all over with parmesan cheese and the fresh basil. Top with pepper flakes if desired. Serve immediately!

Frito Chili Pie

Posted on by regalbeagleonline

Ingredients

  • 2 lb. ground chuck
  • 3 cloves garlic, minced (optional)
  • 1 12- to 4-oz. can tomato sauce
  • 1 10-oz. can Ro-tel diced tomatoes and chilies
  • 1/2 tsp. salt
  • 1 tsp. ground oregano
  • 1 Tbsp. ground cumin
  • 2 Tbsp. chili powder, plus more to taste
  • 1 14-oz. can kidney beans, drained and rinsed
  • 1 14-oz. can pinto beans, drained and rinsed
  • 1/4 cup masa (corn flour) or regular corn meal
  • 1/2 cup warm water
  • Individual bags of Fritos
  • Grated sharp cheddar cheese
  • Diced red onion (optional)

Directions

Directions

    1. In a pot, brown the ground chuck with the garlic over medium-high heat. Add the tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder. Cover and reduce the heat to low. Simmer for 30 minutes.
    2. Add the beans; stir to combine. Cover and simmer for another 20 minutes. 
    3. Mix the masa with the warm water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.
    4. To serve, slice the Frito bags open lengthwise. Pile in chili and cheese, and diced onion, if using. Serve immediately with plastic forks. A crowd-pleaser!

Hot Corn Dip

Posted on by regalbeagleonline

Ingredients:
5 ears corn, shucked
Vegetable oil, for brushing
Kosher salt
2 tablespoons unsalted butter
1/2 red onion, finely diced
2 cloves garlic, minced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 jalapeño pepper, finely diced (scrape out half
the seeds and membranes)
1 8-ounce package cream cheese, at room
temperature
1/2 cup mayonnaise
1/2 cup sour cream
1 pound Monterey jack cheese, shredded (about
4 cups)
2 scallions, thinly sliced
1 4-ounce can diced green chiles
Chili powder, for sprinkling
Tortilla chips, for serving

Directions

  1. Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool.
  2. In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers and jalapeño. Stir and cook the veggies until they?re soft and golden, about 5 minutes. Set aside to cool slightly.
  3. Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!)
  4. In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream and two-thirds of the monterey jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn and canned chiles in their liquid. Mix until just combined.
  5. Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the monterey jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.)
  6. Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.