Calypso Cobbler
Hearty Caribbean chili with onions and bell peppers baked beneath a golden-brown crust of cayenne-peppered mashed potatoes and cornbread.
Cost per serving -- 1.38 Total cost for 48 servings $66.09
Note: Recipe cost is based on seasonal averages and does not reflect labor cost. All costs are based on nationwide averages and may vary in your region.
Serving size: 8 oz.
Instructions
| Ingredient |
Quantity |
Instructions |
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Serving Idea
Calypso Cobbler may be made in two 2-inch-deep steamtable pans. Divide chili between pans. Evenly spread half of the potato mixture over each pan. Bake 45 minutes or until chili is hot and crust is golden. |
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Bake 20 to 30 minutes or until crust is golden and chili is hot. |
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Heat convection oven to 300° F (350° F for conventional oven). |
| Chili or beef stew, prepared |
3 gal.
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| Caribbean seasoning, commercially prepared |
1/3 cup
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Stir Caribbean seasoning into beef stew. Taste and adjust seasoning. Portion 1 cup of chili each into 10-oz. ramekins. Top each with 1/2 cup potato mixture; spread evenly. |
| Vegetable oil |
1/4 cup
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In large stockpot, heat oil. Add onions and bell peppers; sauté 5 minutes. Add water; bring to a boil. Stir in Potato Pearls, corn bread mix, eggs, salt, nutmeg, and cayenne. |
| Onions, chopped |
1 qt.
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| Red bell pepper, chopped |
2 cup
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| Green bell peppers, chopped |
2 cup
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| Water |
2 qt.
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| Potato Pearls® Extra Rich |
1/4 carton
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| Corn bread mix, dry, commercially prepared |
1 1/2 qt.
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| Egg substitute or liquid eggs |
2 cup
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| Salt |
1 1/2 tsp.
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| Nutmeg |
3/4 tsp.
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| Cayenne pepper |
3/4 tsp.
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Nutritional Information Per Serving
| Calories — 321 |
Protein — 20.2 g |
Fat — 7.3 g |
| Carbs — 33.7 g |
Iron — 1.0 mg |
Sodium — 483.3 mg |
| Potassium — 600.8 mg |
Zinc — 5.3 mg |
Vitamin A — 164.4 IU |
| Riboflavin — 0.2 mg |
Niacin — 5.6 mg |
Calcium — 133.4 mg |
| Cholesterol — 58.5 mg |
Vitamin B6 — 551.2 mcg |
Vitamin B12 — 2.4 mcg |
| Thiamine — 0.1 mg |
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