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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Cuban inspired, this hearty chili dip gets its signature flavor from its chilies, cinnamon spice, sweet pineapple and raisins – a great way to fit in vitamin-C rich fruit. Its name “picadillo” means “minced meat,” a common ingredient in chili. Serve this flavorful dip with baked tortilla chips or crusty bread. Ingredients:
1 (15 ounce) can no-beans chili |
1 (8 ounce) can unsweetened pineapple tidbits, drained |
1 (4 ounce) can canned diced green chiles, chopped |
1 (8 ounce) package reduced-fat cream cheese |
1/4 cup golden raisin |
1/2 teaspoon chili powder |
1/4 teaspoon cinnamon |
1/4 cup toasted slivered almonds |
Directions:
1. In a medium saucepan, combine chili, pineapple, chilies, cream cheese, raisins, chili powder and cinnamon; mix well. Heat until cream cheese melts, stirring continuously. Mix in almonds. Variation: In place of cream cheese, thicken with 1 can (15 ounces) white kidney beans, drained and puréed. *If desired, turkey chili may be substituted for no-beans chili (with consequent changes to the below nutritionals).
2. Nutritional Information Per Serving:
3. Calories 110; Calories from fat 60; Total fat 6g; Saturated fat 3g; Cholesterol 20mg; Sodium 260mg; Total Carbohydrate 8g; Dietary fiber 1g; Sugars 5g; Protein 5g.
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