Boulevard’s
Favorite Recipes 2004-2005, p. 4
One
15-ounce can chili
Two
8-ounce packages cream cheese, softened
2 cups
grated sharp Cheddar cheese
3
green onion tops, chopped
[tortilla
chips]
Preheat oven to 350 degrees. Heat chili in a saucepan over
medium heat for 5 minutes (or microwave for 2 to 3 minutes). Press softened
cream cheese into the bottom of a 1 ½-quart casserole dish.
 |
| I used a cream cheese spread. A little more expensive, but a lot more convenient. |
Pour heated chili
over cream cheese and sprinkle grated cheese over top.
 |
| I really don't see the point of heating it, unless you end up making it more spread-able that way. |
Bake for approximately
20 minutes, until mixture is hot and bubbly. Remove from oven and top with
chopped green onion tops.
 |
| Great garnish AND great flavor. |
Serve immediately with tortilla chips.
 |
| Sorry, but there was just no way to get it into the bowl and keep it pretty. Rest assured that the taste is pretty! |
My Rating: 4/5 "Not too shabby! It's all a nice counterpoint to salty chips, and the flavors make for a great balance of savory and creamy appeal. I don't understand the name, but the taste is sure nice."
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