Chili and Jalapeno Jack Corn Bread

Chili and Cornbread 

Ingredients:

1 can of tomatoes  (16 oz)

2 tbsp olive oil

3-5 cloves of garlic minced

1 yellow onion chopped 

1 can of kidney beans

1-2 pounds of ground meat (beef)

1 cup chicken broth 

1-3 jalapenos minced

1/2 teaspoon salt

2 tbsp chili powder

1 tbsp cumin 

1/2 teaspoon oregano

Optional:

1/2 cup corn 

1/2 cup bell pepper

Sour cream

Cilantro

Cojata cheese

green onion

Directions:

Saute onion and garlic over medium to high heat in 2 tbsp of olive oil.

Add meat and continue to saute until cooked.

Add tomatoes with juice.

Rinse kidney beans and add to pot.

Add chicken broth.

Add minced jalapeno, salt, oregano, chili powder, cumin.

Add corn and bell pepper

Jalapeno Jack Corn Bread

Ingredients: 

1 cup flour

1 cup corn meal

1 tsp baking powder

1/2 cup sugar

2 eggs

1/2 cup milk

1/2 cup sour cream

1/2 cup pepper jack or cheddar cheese

1 cup corn (from a can or frozen)

1 jalapeno cut so it makes circles (horizontal)

Directions:

Combine dry ingredients, flour, corn meal, sugar, and baking powder. 

Add eggs, milk, sour cream, cheese, and corn.

Pour mix into muffin tins with liners and place a sliced jalapeno on top.

Bake in oven at 350 for 20-25 minutes or until a clean knife or toothpick comes out clean when you poke one. 

Add sour cream, cilantro, green onion and cojata cheese.