FIRECRACKER CASSEROLE
My husband and I love this southwestern-style firecracker casserole. The flavor reminds us of enchiladas, but the recipe doesn't require the extra time to roll them up. -Teressa Eastman, El Dorado, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 363 calories, Fat 18g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 941mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 4g fiber), Protein 28g protein.
FIRECRACKER CRACKERS
These spicy crackers are great with a salad, dips, or chili!
Provided by DOEYE
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 9h10m
Yield 30
Number Of Ingredients 5
Steps:
- Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
- Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 11.2 g, Fat 13.3 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 222.8 mg, Sugar 0.3 g
ROOSTER'S FAMOUS FIRE CRACKERS
'Originally developed at Roosters, a gourmet take-out, cookware shop, and cooking school in Greensboro, North Carolina, food scientist and best-selling cookbook author Shirley Corriher shared this recipe with us.' All the rage presently at CT Classic (you know who you are!). Copying here for posterity (and easier access). You can experiment with regular saltines, various seasonings and cheeses. Variations included in the instructions of this recipe.
Provided by evelynathens
Categories Thanksgiving
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Arrange a rack in the center and preheat oven to 475ºF. Spray a 10x15-inch jelly-roll pan (not shiny) with nonstick cooking spray, and arrange crackers (about 40) in rows so that crackers are touching each other. One sleeve fits almost perfectly in this size pan.
- Sprinkle seasoning over crackers, then sprinkle with as many pepper flakes as you dare. About 5 flakes to a cracker is good. Finally, top evenly with grated cheese.
- Bake for 1 minute only. Turn the oven off. Leave in the oven overnight.The hot oven melts and browns the cheese, producing an even coating of crisp brown cheese. The fat from the cheese soaks inot the crackers and puffs them slightly. Leaving them in the oven dries them out well so that they are super crunchy. Break apart and eat or store. They keep well for several weeks sealed in an airtight tin.
- Note: From The Oregonian: The basic method, which we cribbed from an old recipe called Rooster's Famous Fire Crackers, calls for placing a layer of saltines on a baking sheet, sprinkling it with shredded cheese and spices, and baking briefly in a super-hot oven. The cheese melts, then crisps up as it cools. The spices -- any blend of you can dream up -- give it zing, and the results are addictive. After falling in love with Fire Crackers, we couldn't stop there. We tried different cheeses -- some mellow, some sharp -- and different spices, from barbecue rubs to lemon-dill. After lots of testing, we found a handful of great combinations, such as Smoky Cheddar and Barbecue, and Lemony Parmesan and Red Pepper. Don't wait for a party to try them.
- Note: Here are a few tips to remember as you make these snacks at home:.
- • Use any type of saltine cracker you like.
- • Finely shred the cheese using the small holes on the grater, so it melts into a uniform layer.
- • Don't be afraid to improvise; any kind of cheese/herb combo is fair game, though we especially like spice blends combining some heat and a bit of sweetness.
- Fire Cracker variations:.
- Make these versions using the accompanying basic recipe for Rooster's Famous Fire Crackers, or use them to inspire your own creations.
- Smoky cheddar crackers:.
- 6 ounces of smoked cheddar (shredded on the finest holes of a grater).
- 1 tablespoon barbecue seasoning blend (such as KC Masterpiece BBQ Seasoning).
- Spicy jack crackers:.
- 6 ounces pepper jack (shredded on the finest holes of a grater).
- 1 tablespoon Spicy Montreal Steak Seasoning (McCormick).
- Gouda and seed crackers:.
- 6 ounces gouda (shredded on the finest holes of a grater).
- 1/2 teaspoon dehydrated garlic flakes.
- 1/2 teaspoon dehydrated onion flakes.
- 1 teaspoon white sesame seeds.
- 1/2 teaspoon black sesame seeds.
- 1/2 teaspoon cumin seeds.
- 1 tablespoon pepitas (shelled pumpkin seeds).
- 1/2 teaspoon kosher salt.
- Lemon-parmesan crackers:.
- 5 ounces shredded parmesan cheese (shredded on the finest holes of a grater).
- Grated zest of 2 lemons.
STUFFED FIRECRACKER CHICKEN ROLLS RECIPE BY TASTY
Here's what you need: low sodium soy sauce, buffalo sauce, garlic, honey, sweet chili sauce, boneless, skinless chicken breast, olive oil, yellow onion, bell peppers, spinach
Provided by Katie Aubin
Categories Lunch
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
- On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about ⅓ inch (8 mm) in thickness.
- Place chicken breasts in the marinade and chill for about 2 hours or overnight.
- Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook until aromatic, about 30 seconds. Add the onion and bell peppers, and cook until soft.
- Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
- Roll up chicken breast and secure with a toothpick, about 1½ inches (4 cm) apart. Cut the chicken breast in half.
- Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook until inside is no longer pink, about 6 minutes on each side. Remove from pan.
- Add reserved marinade to the pan and cook until caramelized, about 3 minutes.
- Serve drizzled in caramelized marinade.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 46 grams, Fat 12 grams, Fiber 2 grams, Protein 41 grams, Sugar 40 grams
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