4 cups chili, divided
8 hot dogs
8 fajita size flour tortillas
16 tablespoons Monterrey jack queso dip, divided
1 1/2 cups shredded pepper jack cheddar Mexican blend cheese
Preheat oven to 425 degrees. Spread 2 cups chili on the bottom of 11x7 or 13x9 baking pan. Spread 2 tablespoons queso dip on each tortilla. Place a hot dog on each tortilla, roll up like an enchilada. Place tortillas seam down in baking pan. Spread 2 cups chili over tortillas. Sprinkle pepper jack cheese over top. Cover will foil. Bake 20 minutes or until heated through and cheese is melted.
1 (12 ounce) box mac and cheese
1 1/4 cups salsa, divided
1 (10 ounce) package frozen cooked fajita chicken strips
1 1/4 cup shredded Mexican cheese
2 cups slightly crushed nacho cheese tortilla chips
Preheat oven to 350 degrees. Prepare mac and cheese according to package directions. Spray a 9x9 inch baking dish with cooking spray. In baking dish, combine prepared mac and cheese and 3/4 cup salsa. Mix well. Microwave chicken strips for 3 to 4 minutes or until heated through. Arrange on top of mac and cheese mixture. Spread 1/2 cup salsa over chicken. Sprinkle 1 cup shredded cheese over salsa. Top with crushed tortilla chips. Sprinkle 1/4 cup shredded cheese on top. Bake 20 minutes.
I am really glad you don't know who makes the dishes you are testing. As it turned out, many of my friends won or place in the contests I judged. My friend Darrellyn, won second place in the, "Quick and Easy 5 Ingredient Casserole Contest", with the above, Southwestern Chili Cheese Dog Casserole recipe.
Visit my friends blogs!
You will love Bo and his blog, Bo's Bowl. Not only does he host great giveaways, his recipes are incredible! One visit to his blog and you will see why I faithfully follow it.
Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner, for more great recipes! Once you read her blog, she will be your friend too!