Leftover Chili with Rice, Avocado & Pan Fried Tortilla Chips

Use your leftover chili to make a new recipe, for breakfast! Leftover Chili with Rice, Avocado & Pan Fried Tortilla Chips

Leftover Chili with Rice, Avocado & Pan Fried Tortilla Chips

So, you made a big pot of chili, but you’re tired of eating it the same way. Well, here’s what we’re going to do.  But before we begin, let me ask you this. Do you like avocado? And secondly, do you like pan fried tortillas? If you answered yes to both questions we’re gong to get along swimmingly. Here we go….

Leftover Chili with Rice, Avocado & Pan Fried Tortillas Chips

You already got the chili and on day two it is only that much better. The flavors have married and it’s just a wee bit thicker … and the sun is shining just a little bit brighter. But to get the rainbow and the unicorn to sing you an ode of eternal devotion you gotta to the following:

Get the homemade chili recipe here.

Ingredients:

• Jasmine Rice {prepare according to package or use Instant Pot}
• Avocado
• Pan Fried Tortillas
• Yellow tomatoes

Directions:

1. Prepare Jasmine Rice according to package. We make our rice using an Instant Pot, and it only takes about 20 minutes. Plus, the rice is cooked to perfection.

Ingredients for Pan Fried Tortilla Chips:

• 5 – 6 flour tortillas, quartered
• 2 – 3 tbsps of extra virgin olive oil
• Chipotle sea salt, to taste

Directions:

1. In a medium size skillet add a tablespoon of olive oil. When oil is hot add quartered flour tortillas. Do not crowd skillet. When tortillas are brown, about 1 -2 minutes, turn them over and brown the other side. Pan fry the flour tortillas in batches until they are all finished. Set aside.
2.  Sprinkle pan fried tortillas with Chipotle sea salt to taste.
3. Serve with Pan Fried Corn Salad.

Leftover Chili with Pan Fried Kale & Garlicky Toasted Bread Crumbs

5 from 1 vote

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Servings: 0

Author: This Worthey Life

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Ingredients

 

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• Ingredients:
• Kale
• 2 cups kale chopped
• 2 tablespoons of extra virgin olive oil
• Kosher salt to taste
• Fresh cracked black pepper to taste
• Directions:
• Place a medium size skillet over medium heat. Add 2 tablespoons of evoo when oil is hot add 2 cups of chopped kale, add Kosher salt and black pepper to taste. Cook until kale is bright green. Remove from heat, scoop into a small bowl and set aside.
• Bread Crumbs
• 2 cups of freshly made bread crumbs
• 2-3 cloves of garlic minced
• 3 tablespoons of unsalted sweet cream butter
• 1 tablespoon of Old Bay seasoning
• 1/4 teaspoon fresh cracked black pepper

Instructions

• To make bread crumbs, put 3 -4 slices of a rustic or artisan white bread, tear them into large pieces and place into a food processor with the blade attachment. Using a garlic press mince garlic and scoop in into the bowl of the food processor with the bread. Pulse bread and garlic until you have bread crumbs.
• Over medium heat, using the same skillet add 1 tablespoon of unsalted sweet cream butter. When butter is melted add 2/3 of the bread crumbs a little at a time, you want to evenly coat the bread crumbs and if you dump them all in at the same time, not so much. Keep stirring until bread crumbs are toasted evenly. Remove to a bowl and repeat process until all of the breadcrumbs are toasted.
• Spoon onto a hot bowl of chili the pan-fried kale and garlicky toasted bread crumbs.
• Serve.

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