Corn Chili Wraps

"I took a couple of my recipes, combined them and added some good stuff. This is very filling and is wheat free. This takes a little while to fix, but it is very simple because you can use a slow cooker to fix the chili and the shells are best whipped up in a blender."
 
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Ready In:
8hrs
Ingredients:
13
Serves:
12
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ingredients

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directions

  • Place the chili ingredients in the crockpot and cook 6 hours, occasionally checking water and adding water in 1/2 cup increments as needed.
  • When Chili is done, place 2 cups chili in the fridge and cool 2 hours until thick and well-set.
  • This is what you will use for the filling.
  • Make the shells as directed below.
  • Mix Eggs, Margarine or Butter, Corn Meal and Salt.
  • You may use a blender, if you wish.
  • In another bowl, mix Cold Milk and Corn Starch, until it is the consistency of runny paste.
  • Combine both mixtures in blender, blend well.
  • Cook in 3 tsp of hot oil of your choice or use pan spray, until set, flip and briefly cook top.
  • Then, divide chili between shells, and roll with seam facing down. I prefer my corny chili recipe in this.
  • Cover with onion, green chili and tomato.
  • Cover with cheese.
  • Bake 30 minutes at 350.
  • Top with sour cream when serving.

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RECIPE SUBMITTED BY

<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>
 
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