Spicy Chili-Cheddar Burrito Pockets |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Welcome to heartburn central!!! (But they taste so good going down!) Ingredients:
1 1/2 tablespoons yellow cornmeal |
1 (15 ounce) can hormel spicy chili with beans |
1/2 cup shredded cheddar cheese or 1/2 cup mexican blend cheese |
2 tablespoons chopped cilantro (or scallions) |
1 tablespoon minced jalapeno pepper |
1 (10 ounce) can prepared pizza crust |
sour cream, guacamole,olives,and/or salsa,for garnish |
Directions:
1. Preheat oven to 425*F.
2. Coat a baking sheet with about 1/2 tsp.
3. olive or vegetable oil; sprinkle with 1/2 Tbsp.
4. of the cornmeal.
5. Mash the chili in a medium bowl, using a fork, until the beans are almost smooth; stir in the cheese, cilantro, and jalepeno pepper.
6. Unroll the pizza crust on a cutting board and stretch the dough into a 12 square; cut into quarters.
7. (You'll wind up with 4 6 squares.) For each pocket, place 1 dough square on the baking sheet; top with a scant 1/2 cup of the chili mixture in the center.
8. Fold from corner to corner to form a triangle; press edges with the tines of a fork to seal.
9. Poke holes in the top with a fork to allow steam to escape during baking; sprinkle with remaining cornmeal.
10. Bake for 10-12 minutes, or until golden; serve hot with your favorite toppings.
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