Best 2 Corn And JalapeÃo Chili Flatbread Recipes

**Indulge in a Culinary Symphony of Flavors: Corn and Jalapeño Chili Flatbread, a Perfect Fusion of Spicy and Sweet**

Prepare to tantalize your taste buds with the irresistible Corn and Jalapeño Chili Flatbread, a delectable dish that seamlessly blends the vibrant flavors of corn, jalapeños, and chili. This culinary masterpiece is a symphony of textures and tastes, featuring a crispy flatbread base adorned with a savory combination of corn, black beans, tomatoes, and a tantalizing chili sauce. The jalapeños add a touch of heat that beautifully complements the sweetness of the corn, creating a harmonious balance that will leave you craving more. Dive into this extraordinary flatbread experience and embark on a journey of flavors that will transport you to culinary bliss.

**Additional Recipe Delights:**

- **Easy Skillet Chili:** Indulge in a hearty and comforting chili that's quick and easy to prepare. This classic dish is bursting with ground beef, beans, tomatoes, and spices, promising a flavor-packed meal that's perfect for chilly evenings.

- **Roasted Corn and Black Bean Salad:** Experience a refreshing and vibrant salad that combines the sweetness of corn, the earthy flavor of black beans, and a tangy dressing. This delightful salad is perfect for summer gatherings or as a light and healthy lunch option.

- **Jalapeño Popper Grilled Cheese:** Prepare to be amazed by this unique and flavorful twist on the classic grilled cheese sandwich. Stuffed with a creamy jalapeño popper filling, this sandwich delivers a delightful combination of spicy and cheesy goodness that will leave you utterly satisfied.

- **Corn and Jalapeño Hush Puppies:** Dive into these golden-brown hush puppies, a Southern classic with a delightful twist. Made with corn, jalapeños, and a secret blend of spices, these crispy fritters are perfect for snacking or serving alongside your favorite dishes.

Check out the recipes below so you can choose the best recipe for yourself!

VENISON CHILI WITH JALAPENO CORNBREAD

Venison Chili with Jalapeno Cornbread image

Provided by Tyler Florence

Categories main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 31

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons sweet paprika
1 tablespoon chipotle powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
6 cloves garlic, chopped
2 onions, chopped
1/2 jalapeño, chopped
3 pounds ground venison
Two 28-ounce cans crushed tomatoes
4 cups (1 quart) chicken stock
2 tablespoons masa harina
1 teaspoon sugar
1/2 tablet Mexican chocolate, chopped
1 1/2 cups cream
1 1/2 cups whole milk
2 tablespoons unsalted butter
4 sprigs fresh thyme
2 cloves garlic, finely chopped
3/4 cup yellow cornmeal
3 tablespoons chopped fresh chives
1 jalapeno, seeded and finely chopped
Kosher salt and freshly ground black pepper
3 large eggs, separated
Nonstick cooking spray
1 cup sour cream
Zest of 1 lime
Fresh cilantro leaves

Steps:

For the chili: Heat the oil in a large pot over medium-high heat. Add the chili powder, oregano, paprika, chipotle powder, cumin, coriander and cinnamon and stir until toasted and very aromatic, about 1 minute. Add the garlic, onions and jalapeño and cook, stirring, until soft and translucent, about 3 minutes. Add the venison and cook, stirring, until slightly brown, about 4 minutes. Add the tomatoes, chicken stock, masa harina, sugar and chocolate. Bring to a boil and then lower to a simmer and cook for 45 minutes.
Meanwhile, for the jalapeno cornbread: Preheat the oven to 375 degrees F.
Combine the cream, milk, butter, thyme and garlic in a medium pot and bring to a simmer. Add the cornmeal, whisking constantly, until thick and creamy, about 8 minutes. Add the chives, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper, then mix in the egg yolks, one by one, stirring constantly, until just combined then remove from the heat.
Whisk the egg whites to stiff peaks and fold into the batter.
Coat a cast-iron skillet or an 8-by-8-inch baking dish with cooking spray and pour in the batter. Bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 25 minutes.
Serve chili and cornbread with dollops of sour cream, lime zest and fresh cilantro leaves.

CORN AND JALAPENOS

Corn and Jalapenos image

Great combination of corn and peppers!

Provided by shackbart

Categories Side Dish Vegetables Corn

Time 25m

Yield 3

Number Of Ingredients 6

Ingredients

2 teaspoons olive oil
1 large jalapeno pepper, minced
2 tablespoons diced onion
1 ½ cups frozen corn, thawed
salt and ground black pepper to taste
1 tablespoon chopped fresh cilantro

Steps:

Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 18 g, Fat 3.8 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 3.3 mg, Sugar 3.2 g

Tips:

Choose fresh and high-quality ingredients for the best flavor and texture.
Use a variety of toppings to create a unique and delicious flatbread.
Don't overcrowd the flatbread with toppings, or it will become soggy.
Bake the flatbread until the crust is golden brown and the cheese is melted and bubbly.
Let the flatbread cool slightly before slicing and serving.

Conclusion:

Corn and jalapeño chili flatbread is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a casual meal. With its crispy crust, flavorful toppings, and spicy kick, this flatbread is sure to be a hit. So next time you're looking for a quick and tasty recipe, give this corn and jalapeño chili flatbread a try. You won't be disappointed!