This week’s recipe

Cheesy Chili Bread

This week’s recipe is another favorite of mine. I had it for the first time at a friend’s birthday party, and I’ve also made it as a quick dinner in a time crunch. You can add anything you’d like to make it spicier, or you can just leave it the way it is. Below is the basic layout – enjoy!

Ingredients:

1 can of chili (Hormel chili is awesome.)

2 or 3 dinner rolls (Rolls straight from the bakery are always best.)

1 _ bars of Velveeta cheese, cubed (If this is a little pricey – on a budget, it can be – Velveeta also sells their cheese in slices. Just rip up four or five slices and you’re good.)

Bottle of your favorite hot sauce (Optional)

Directions:

1) Pour chili in a microwave safe bowl and follow heating instructions on the can. In the last 45 seconds of cooking, add cubed cheese. Stir well and finish cooking.

2) Add a few drops of your favorite hot sauce, if you like, to spice up your chili. Stir well.

3) While chili is setting, warm dinner rolls in microwave (only 10-20 seconds needed per roll).

4) Open rolls so you can fit in a spoon, but don’t open all the way.

5) Stir chili once again, spoon into bread and fill most of it.

6) This dish is great with shoestring potatoes, usually found in the chip aisle in a yellow canister, or a bag of your favorite chips.

For more information about this dish, contact Crystal at [email protected].

Look for Crystal’s recipe for Italian style chicken breast in next week’s issue.