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Chili Queso Cups

Football season has officially begun and we’ve got your game night appetizer covered! All ingredients available at your local ALDI. http://bzfd.it/aldi

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INGREDIENTS

Servings: 12

Turkey Chili

2 tablespoons Carlini olive oil

½ onion, chopped

3 cloves garlic, minced

2 tablespoons Stonemill chili powder

1 teaspoon Stonemill cumin

¼ teaspoon Stonemill cayenne

1 teaspoon Stonemill dried oregano

1 ½ teaspoon Stonemill salt

½ teaspoon Stonemill black pepper

1 lb Fit and Active ground turkey

1 can (14 oz.) Happy Harvest crushed tomatoes

1 can Dakota’s Pride black beans, rinsed

Queso

8 oz Friendly Farms grated sharp cheddar cheese

1 tablespoon Baker’s Corner cornstarch

1 cup Baker’s Corner evaporated milk

Assembly and toppings

6 large Pueblo Lindo flour tortillas

Green onion, thinly sliced

Friendly Farms Sour cream

PREPARATION

1. Preheat oven to 350°F/180°C.


2. Heat olive oil in pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté for another minute. Mix in spices, salt, and pepper and stir for 1 minute, until spices are fragrant and evenly coat the onion. 


3. Add ground turkey and, using a spoon, break apart any large clumps. Stir until evenly combined with spices. Let turkey cook for a couple minutes, then add tomatoes. Bring mixture to a boil, then reduce to a simmer. Simmer until chili is slightly thickened, about 10-15 minutes. Stir in black beans. Cook for 5 more minutes, then remove from heat and set aside. 


4. Pour evaporated milk into a small sauce pan. In a bowl, toss the cheese and cornstarch together and then add to the saucepan. Cook over low heat, regularly stirring, for about 5 minutes until cheese melts and sauce is thickened. Remove from heat and set aside. 


5. Cut off the top, bottom, and side edges of a tortilla until it becomes a square.

Cut in half horizontally and vertically so there are four small squares. Repeat with five more tortillas. 


6. Spray a muffin tin with cooking spray. Nestle a tortilla square into each muffin mold so that it forms a small cup. Add a tablespoon of chili to eat tortilla cup. Layer in a tablespoon of queso. 


7. Bake for 10-15 minutes. 


8. Top with green onions and sour cream.

9. Enjoy!