Vegetable Chili Mini Boats

Name: Vegetable Chili Mini Boats
Ingredients: 12 Old El Paso™ Taco Boats™ mini soft flour tortillas; 1 tablespoon plus 1 1/2 teaspoons vegetable oil; 1 pouch Progresso™ roasted vegetable chili with three beans; 1 cup frozen whole kernel corn, cooked as directed on package; 3 tablespoons chopped red bell pepper; 1 tablespoon chopped jalape?o chile; 1 tablespoon chopped fresh cilantro; 2 tablespoons fresh lime juice; 1/8 teaspoon salt; Lime wedges, if desired; Sour cream, if desired

Preparation time: 15 mins
Cooking time: 30 mins
Difficulty: Easy Recipes
Serves: 6 people

Lunch

mvchamor

April 24, 2016

Serve chili in a fun new way for a tasty game day snack or a light meal.

Vegetable Chili Mini Boats

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Ingredients

Scale

12 Old El Paso™ Taco Boats™ mini soft flour tortillas
1 tablespoon plus 1 1/2 teaspoons vegetable oil
1 pouch Progresso™ roasted vegetable chili with three beans
1 cup frozen whole kernel corn, cooked as directed on package
3 tablespoons chopped red bell pepper
1 tablespoon chopped jalape?o chile
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon salt
Lime wedges, if desired
Sour cream, if desired

Instructions

Heat oven to 350°F. Lightly brush boats with oil to coat entirely, and place on ungreased cookie sheet. Bake 4 to 5 minutes or until browned on rim (boats will get crisp as cooled). Set aside.
Meanwhile, heat chili as directed on pouch. In small bowl, mix corn, bell pepper, chile, cilantro, lime juice and salt.
To serve, divide chili evenly among crisped boats. Top each boat with heaping tablespoon of corn salsa. Serve with lime wedges and sour cream.