This morning we went to the Farmer's Market on the outside of the Downtown Mall in Charlottesville to find some fresh produce for our Chili idea: Chicken Chili in Cornbread Bowls...
First, we baked Trader Joe's cornbread mix in Souffle dishes.
We used 3 cans of chili tomatoes, 1 can of black beans, 1 can of corn, Scallions, Yellow and red peppers, cilantro, and Perdu cuts chicken.
We scooped out the cornbread from the middle (it was a little gooey on the inside)- and ladeled the chili into the middle.
It was the perfect amount of spicy (the only spicing was from the diced chili tomato cans)- And the gooeyness of the cornbread made an appealing texture and gave the chili a sweet kick.
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