Popperbelly #Recipe

When I was a kid, we would go to the Greentree Festival in Kirkwood.One of my favorite food booths was always the one that made the pepper bellies.

You slice open a bag of Fritos. Pour in some chili, sprinkle some cheese and add some onions, sour cream and jalapeños to top it off. It’s perfect for a chilly fall day.

At home, I make frito pie. The same, but usually don’t have jalapeños or sour cream stocked.

Today, I went to make a frito pie for the family for a football snack and thought hey, I have jalapeño poppers in the freezer. Let’s pop those in the airfryer and eat those, too! Hubby liked the idea but asked if I could cut up the poppers and put it on the Frito Pie. I thought that was a fantastic idea! So that’s how we came up with a Popperbelly.

This was absolutely perfect! The poppers added a creaminess and a little kick.

PopperBelly

Ingredients:
Fritos
Chili
Cheese (shredded or Velveeta)
Frozen Jalapeño Poppers

Optional:
Onions
Black olives
Sour Cream

Directions :
Cook your frozen jalapeño poppers to your liking. Cut into fourths. (I do an airfryer at 350 for 7-8 minutes)

Heat up some chili (microwave or stove top)

Crush up some Fritos and add to the bottom of your bowl.

Add hot chili

Then cheese
A couple of Fritos for crunch
Add your poppers
Add onions, black olives, sour cream (optional)

Enjoy!

Chili Dip #Recipe

I have been eating chili dip since I was a kid. My family would always have chili dip with Nacho Cheese Doritos at gatherings or holidays, along with a few other dishes. I remember the smell of dip and burning can of Sterno. I don’t even know if they have those anymore, but it was used to help keep the dip warm, underneath.

Through the years, eating this dip with Doritos hasn’t been crucial. I don’t always them on hand at home. But we do typically have tortilla chips.

This dip is super easy, fairly inexpensive and usually a hit at parties. Three ingredients: chili, cheese & chips.

 

Chili Dip

Ingredients:

1 24 oz can of chili with beans (Armor Star, pictured)

1/2 brick of Velveeta – 16oz (or similar product)

Tortilla Chips (or Nacho Cheese Doritos work great!)


Directions:

In a large skillet, empty the can of chili.

On a cutting board, cut half of a brick of your processed cheese. (Put the other half in the fridge) Cut it into small cubes. Add to skillet with chili.

Heat on medium heat until Cheese is melted and chili is hot. Stir frequently.

Serve with chips. Refrigerate leftovers.

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