Chili Cheese Pockets

chili cheese pockets

One of our favorite go-to meals when the kids were little was chili dogs.  The snap of the hot dog, combined with the spice of the chili and the crunch of a toasted bun, was, and still is, comfort food for our family.

Even today, although we very rarely eat chili dogs, I always keep a couple of cans of chili and a pack of all beef hot dogs on hand, just in case.

The other day, I was staring at a can of chili, wondering what to do with it, besides the usual.  An internet search brought up quite a few recipes for chili cheese pockets. The only problem was, none of them had the exact ingredients. I wanted. They were all a little too fancy, you know what I mean?

I decided to work the ingredients I had on hand, going with what sounded good to me. Here’s what I came up with. I hope you like it.

Chili Cheese Pockets

Ingredients:

1 package refrigerated pie crust

1 can (15 oz). chili with beans

1/2  of a 12 oz. can Mexican corn

1 cup shredded Mexican four cheese blend

Directions:

Preheat oven to 425F.  Spray a baking sheet with cooking spray, set aside. Unroll pizza crust dough. Cut into 4 quarters, slightly stretching each piece.

Combine, chili, corn and cheese in a medium sized bowl. Measure about 3/4 cup of chili mixture onto 1/2 of each rectangle. Fold dough over and press edges firmly to seal.  Bake 13 to 18 minutes, until golden brown.

chili cheese pockets

Admittedly, these were quite large. I made myself a hot dog to go with mine, which was completely unnecessary. Next time I might cut the dough into sixths or even eighths.

These chili cheese pockets freeze well. To reheat, pop them straight into a 400F oven, still frozen, and re-bake for about 15 minutes.

Serve hot with sour cream or ranch dressing (my favorite!)

chili cheese pockets

Enjoy!!

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Ham and Spinach Mini Quiches

ham spinach mini quiche

I love a hot breakfast, don’t you? But most of us don’t have time to make an omelet or such every morning. I’ve made handheld egg dishes before (Green, Eggs and Spam Quinoa Muffins), but those were healthy 😉

These mini quiches are definitely not light on calories, but they do have a light airy taste that is divine! I made ours with leftover Easter ham and spinach, but you could use crumbled sausage and basil, or bacon and chopped asparagus. The possibilities are endless! (Don’t worry, I’ll add the recipes as I try different combinations.)

Before I get to the recipe, I’ve had a few people ask me lately, “How can I tell if my eggs are bad?” Well besides, the smell or the use by date, there is a time tested way to test your eggs for freshness – the float test.

All you need is a simple glass of water,  plus the egg (or eggs) in question.

If your egg sinks to the bottom of the glass, like a sunken ship:

it’s a good egg.

If the egg stands on end, or floats halfway in the glass, like so:

it’s on borrowed time.

And if the egg floats to the top, like this seagull bobbing around on a wave:

don’t use it!!!

The reason is, that as the egg ages (or decomposes 😮), bacteria enters the egg and starts eating the decomposing matter, this creates, a smelly gas, which, as it increases, allows the egg to float (thank you SCIENCE!!)

Now, since you’ve been so patient, on to the recipe!!

Ham and Spinach Mini Quiches

Ingredients:

1/2 package refrigerated, rolled pie crust (1 rolled piece, there are usually 2 to a package)

4 large eggs

3/4  cup half and half

1 cup fresh spinach, de-stemmed

1/3 cup chopped smoked ham

2 green onions, chopped

2 tsp. dried rosemary

2 tsp. Dijon mustard

1/2 cup shredded Mexican cheese blend

1/2 tsp.salt

1/4 tsp. pepper

Directions:

Preheat oven to 375F.

Unroll pie crust and cut into rounds. I measured the diameter of my muffin pan cups, then added a half an inch. If you’re lucky, you’ll have a drinking glass with a diameter that is close to what you need. Then you can just trace the mouth of the glass onto the pie crust with a knife.

Grease the muffin pan (I used a 6 cup pan, with the larger size cups). Fit the rounds to the pan, pressing up the sides of each cup. Chill 10 minutes.

Meanwhile, whisk together eggs, half-and-half, spinach, ham, scallions, dill, mustard, cheese, salt, and pepper. Spoon into crusts, dividing evenly. Bake until puffed and set, about 25 minutes.

ham spinach mini quiches

Enjoy!!

Serve warm, or they will keep in the refrigerator for 3 or 4 days, then just pop them in the toaster oven on high when you’re ready to eat.