Three C Casserole (Chips, Chili, and Cheese) with fresh Pico De Gallo and Guacamole
Team: Rebel Chefs
Host School: Leland and Gray Union Middle High School
Age Group: High School
Ingredients
Vegetable Chili (from The Learning Kitchen)
2 tablespoons canola oil
2 onions, chopped
2 cloves garlic, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 cup peeled and chopped carrots
1 (28 oz) can crushed tomatoes, not drained
1 tablespoon chili powder
1 teaspoon cumin
1 ½ teaspoons hot sauce
2 cups frozen or canned corn
1 (15.5 oz) can black beans, drained and rinsed
1 (15.5 oz) can kidney beans, drained and rinsed
Pico De Gallo (adapted from: www.thespruceeats.com/pico-de-gallo-salsa-3060443)
3 tablespoons finely chopped onion
2 cloves garlic, finely minced
3 large ripe tomatoes, seeded and chopped
⅓-½ cup corn, drained
⅓-½ cup black beans, drained and rinsed
2-3 tablespoons cilantro, finely chopped
1 ½ - 2 tablespoons fresh lime juice
¼-½ teaspoon ground cumin, to taste
Salt and pepper, to taste
Guacamole (adapted from: www.inspiredtaste.net/20172/our=favorite-guacomole-recipe-with -video)
¼ cup finely chopped onion
3 ripe avocados
1 ½ tablespoons fresh lime juice
1 large Roma tomato, seeded and diced
¼ cup cilantro, finely chopped
½ teaspoon cumin
salt or more cumin to taste
Three C Casserole (Chips, Chili, and Cheese) with fresh Pico De Gallo and Guacamole
(recipe adapted from www.averiecooks.com/chips-cheese-chili-casserole/)
18 cups whole corn chips, crushed-to the size of a dime (save about 3 cups after crushing, for topping)
4 cups vegetable chili (recipe above)
20 oz. prepared medium salsa
16 oz. pepper jack cheese, shredded (set 1 cup aside for topping)
1 head iceberg lettuce, thinly sliced
1 head red leaf lettuce, thinly sliced
2 cups sour cream
4 green onions, thinly sliced
Preparation Instructions
Vegetable Chili (from The Learning Kitchen)
In a large saucepan, heat the oil.
Add onions, garlic, carrots, and green and yellow peppers.
Saute’ until tender, about 5 minutes.
Add the crushed tomatoes, chili powder, cumin and hot sauce.
Simmer uncovered, at medium heat, for 10 minutes.
Add beans and corn to the tomato mixture, stirring gently until blended.
Simmer 12 to 15 minutes, or longer if desired.
Pico De Gallo (adapted from: www.thespruceeats.com/pico-de-gallo-salsa-3060443)
Put chopped onion and garlic in a bowl.
Pour boiling water over them and let them sit. This “de-flames” the onion and garlic, making them taste less intense.
Prepare other ingredients.
Drain the onions and garlic, with a wire strainer.
Combine all ingredients, adding seasoning to taste.
Refrigerate to cool until ready to use.
Guacamole (adapted from: www.inspiredtaste.net/20172/our=favorite-guacomole-recipe-with -video)
Add diced onion in a small bowl and cover with boiling water, set aside. This “de-flames” the onion, making them taste less intense.
Prepare all other guacamole ingredients, put in a small bowl.
Wash and cut the avocados in half lengthwise. Twist in halves. Remove the pit.
Scoop avocado flesh out of peel/skin and put in a bowl.
Add lime juice to avocado flesh and mash until smooth and creamy. It may still have a few small chunks.
Stir in remaining ingredients and season to taste.
Cover with plastic wrap, pushing the plastic wrap down against the guacamole and refrigerate until ready to use.
Three C Casserole (Chips, Chili, and Cheese) with fresh Pico De Gallo and Guacamole (recipe adapted from www.averiecooks.com/chips-cheese-chili-casserole/)
Preheat the oven to 375’ (degrees)
Line 2 large and 12 small muffin tins with aluminum foil. Spray each foil-lined cup with cooking spray and set aside.
In a large mixing bowl, crush the corn chips (save 2 cups of crushed chips, in a small bowl, for topping).
Add the chili, salsa, 3 cups of cheese to the crushed corn chips.
Stir gently until evenly combined.
Gently scoop into prepared foil-lined muffin cups, packing gently.
Bake for about 20 minutes, or until cheese is melted and tops are browned to desired level.
Mix the sliced lettuce, then, divide onto each plate.
Carefully lift foil out of the pan and carefully slide each casserole onto the lettuce-lined plate.
Top each with a dollop of sour cream, sprinkle with reserved, shredded cheese, sprinkle with chopped cilantro, sliced green onions and reserved crushed corn chips.
Serve with prepared Guacamole and Pico De Gallo.