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| Description: | Cuban inspired, this hearty chili dip gets its signature flavor from its chilies, cinnamon spice, sweet pineapple and raisins – a great way to fit in vitamin-C rich fruit. Its name “picadillo” means “minced meat,” a common ingredient in chili. Serve this flavorful dip with baked tortilla chips or crusty bread. | |
| Time: | 5 min (5 min to prepare, 0 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | Cuban | |
| Number of Servings: | 12 | |
| Ingredients: | ||
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1 can (15 ounces) no-beans chili 1 can (8 ounces) unsweetened pineapple tidbits, drained 1 can (4 ounces) chopped green chiles 1 package (8 ounces) reduced-fat cream cheese 1/4 cup golden raisins 1/2 teaspoon chili powder 1/4 teaspoon cinnamon 1/4 cup toasted, slivered almonds |
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| Directions: | ||
| In a medium saucepan, combine chili, pineapple, chilies, cream cheese, raisins, chili powder and cinnamon; mix well. Heat until cream cheese melts, stirring continuously. Mix in almonds. Variation: In place of cream cheese, thicken with 1 can (15 ounces) white kidney beans, drained and puréed. *If desired, turkey chili may be substituted for no-beans chili (with consequent changes to the below nutritionals). | ||
| Notes: | ||
| Calories 110; Calories from fat 60; Total fat 6g; Saturated fat 3g; Cholesterol 20mg; Sodium 260mg; Total Carbohydrate 8g; Dietary fiber 1g; Sugars 5g; Protein 5g | ||
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