Caribbean Chili Stuffed Muffins Recipes

CHILI STUFFED CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray or parchment paper liners to prevent the muffins from sticking.
• In a large bowl whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a smaller bowl whisk together the milk, honey, egg, egg white, oil, Greek yogurt, green onion and shredded cheese.
• Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined.
• Scoop 1 1/2 tablespoons of the batter into each muffin cup.
• Drop 1 tablespoon of the prepared chili into the center of the batter.
• Top the chili with another 1 1/2 tablespoons of the cornbread batter.
• Place the muffins on the middle rack of the oven and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
• Let the muffins cool for a couple minutes in the tin then remove them to finish cooling on a wire rack.

CARIBBEAN GRILL

Steps:

• In a small bowl, mix together mango, red onion, bell pepper, lime juice, sugar, salt, and pepper using a wooden spoon. Set aside until ready for use.
• In a small bowl using a rubber spatula, mix the butter and curry together. Spread 2 tablespoons of the butter mixture on 1 side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down. Spread the honey mustard on the other side of the bread. Place about 2 tablespoons of the mango salsa on the bread followed by the Swiss cheese. (You may need to fold the cheese slices to fit the bread.) Place the remaining 4 bread slices on top, buttered side up.
• Add the remaining 1 tablespoon of curry butter to a nonstick skillet on medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover with lid and cook for 2 to 3 minutes, or until the underside is golden brown and the cheese has started to melt. Flip the sandwiches with a spatula and press very firmly, cook for 2 to 3 minutes, or until the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut diagonally and serve with extra salsa on the side.