Arrange tortilla chips on platter, ladle prepared Dolores Chili Brick® over chips and top with generous amount of melted cheddar cheese.
Toast the flat side of a split hamburger bun; top with grilled hamburger patty, prepared Chili Brick®, a slice of cheese and chopped onions.
Top any of these favorites with prepared Chili Brick®.
Just add cooked pinto beans to prepared Chili Brick®.
Prepared Chili Brick® is delicious by itself or topped with any of the following: grated cheese, chopped onions, chopped tomatoes, sour cream.
Stir softened cream cheese into a pan of Chili Brick®; continue stirring over heat until cheese is thoroughly melted and mixed with chili. Serve with dippers of crackers, bread sticks or tortilla chips.
Combine 1 egg, 1/2 cup milk, 3/4 cup water, 1/2 cup corn meal. Stir the ingredients into one pound prepared Chili Brick® along with 3/4 cup whole kernel corn and small can chopped tomatoes (drained). Stir well, pour into casserole dish. Bake at 350° for 15-20 minutes.
Break tamales and layer along with the above ingredients in 1 quart casserole dish. Pour juice of tamales over all. Bake about 1/2 hr at 350°.
In large skillet cook turkey and garlic; drain off fat. Stir in corn, prepared Chili Brick®, oregano, cumin and salt. Bring to boiling, reduce heat. Cover and simmer for 5 minutes.
Stack tortillas, cut into 6 wedges. Place wedges in medium mixing bowl; add broth or water. Let stand 1 minute. Drain, reserving the 1/4 cup liquid. Stir the reserved liquid and olives into turkey/chili mixture. In a 2 qt. rectangular baking dish. Layer two cups of the turkey/chili mixture and half of the tortillas; repeat layers. Top with remaining chili mixture, spreading to cover tortillas.
Bake uncovered in a 350° oven about 25 minutes or till heated through. Top with cheese; bake for 2 minutes more. Let stand for 5 minues before serving. Top each serving with sour cream and green onion, if desired.
Directions: Remove the tops, membranes and seeds from the red peppers. Stir together rice, chili, and 1/2 of the cheese. Spoon into the peppers. Pour the diced tomatoes and juice into a 5-6 quart crock pot. Placed stuffed peppers filled side up into crock pot.Cover and cook on low for 5 hours or high for 3 hours. Scoop out peppers to a serving plate, spoon tomato sauce from the bottom of the crock pot over the peppers, and top with remaining grated cheese. Serve with sour cream.