Cheesy Chili Mac Pops

This fusion dish brings together two comfort food classics in a fun, handheld format. The rich, spicy chili combined with creamy mac and cheese, then fried to crispy perfection creates an unforgettable party appetizer or game day treat that's sure to impress.

I first made these for a Super Bowl party and they were the first thing to disappear. My friends still talk about them years later and specifically request them whenever I host gatherings.

Ingredients

• Olive oil: creates the flavor foundation by properly sautéing the aromatics
• Yellow onion and green bell pepper: provide essential sweetness and texture in the chili
• Ground beef: adds hearty protein choose 80/20 beef for best flavor
• Tomatoes, kidney beans, and green chiles: create authentic chili flavor profile
• Spice blend: cumin, garlic powder, paprika, and cayenne deliver complex heat levels
• Whole milk: creates the creamiest mac and cheese base no water needed
• Elbow macaroni: classic shape that holds sauce perfectly in every bite
• Butter and cheeses: create the rich indulgent sauce that makes this dish special
• Corn tortillas: provide the perfect crispy coating with authentic flavor
• Eggs and flour: create the binding system that keeps everything together when frying

Step-by-Step Instructions

Build the Chili Base:

Heat olive oil in a large skillet over medium heat until it shimmers with gentle movement. Add diced onion and cook for a full 10 minutes until deeply caramelized to golden brown which develops essential sweetness. The onions should become translucent before starting to brown at the edges letting you know they're properly caramelized.

Add Peppers and Meat:

Incorporate the diced green bell pepper and cook for 3 minutes until it softens but still maintains slight crispness. Add ground beef breaking it into small pieces with a wooden spoon. Cook approximately 5 minutes until no pink remains stirring occasionally to ensure even cooking.

Create Chili Flavor Profile:

Add diced tomatoes kidney beans green chiles and tomato paste along with all seasonings and lime juice. Mix thoroughly ensuring the tomato paste is completely incorporated with no concentrated spots. Allow to simmer for 10 minutes uncovered stirring occasionally as the flavors marry and the sauce thickens slightly. The mixture should reduce somewhat but remain saucy.

Prepare One Pot Mac and Cheese:

In a large pot combine milk and macaroni over medium high heat. Stir continuously to prevent sticking and scorching as the milk comes to a simmer. Continue cooking and stirring until pasta is tender about 8 10 minutes. The milk will thicken naturally from the pasta starches.

Finish the Mac and Cheese:

Turn off heat immediately when pasta reaches desired tenderness. Add butter salt pepper and all cheeses stirring until completely melted and incorporated. The sauce should coat the back of a spoon with a silky smooth texture with no graininess from unmelted cheese.

Create the Layered Casserole:

Line a 9x13 inch casserole dish with parchment paper leaving overhang. Layer one third of mac and cheese on bottom followed by half the cheddar cheese. Top with half the chili spreading evenly. Repeat with another third of mac and cheese remaining cheddar and remaining chili. Finish with final layer of mac and cheese spreading evenly.

Freeze for Structure:

Cover the assembled casserole with parchment paper and freeze for at least 6 hours up to 12 hours. This critical step ensures the layers will maintain structure during cutting and frying. The casserole should be completely firm to the touch before proceeding.

Cut and Prepare for Frying:

Remove frozen casserole using parchment overhang. Insert skewers in two rows as directed 2 inches apart. Cut vertically between skewer rows then make horizontal cuts creating individual pops. Work quickly while casserole remains frozen.

Create Coating Layers:

Crush corn chips to coarse crumbs. Set up breading station with flour eggs and corn chip crumbs in separate dishes. Coat each pop first in flour tapping off excess then egg ensuring complete coverage finally in corn chip crumbs pressing gently to adhere.

Fry to Golden Perfection:

Heat oil to exactly 325°F for optimal cooking. Fry two pops at a time for 8 minutes turning occasionally for even browning. The outside should become golden brown and crispy while the inside heats through completely. Transfer to rack or paper towels to drain excess oil.

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What makes these pops truly special is the contrast between the crispy tortilla coating and the creamy interior. My family particularly loves how the spices in the chili complement the rich cheese sauce without overwhelming it. I'll never forget the first time my picky nephew tried these he devoured three in one sitting and asked if he could take some home.

Storage and Make Ahead

These chili mac pops excel as a make ahead dish. The assembled casserole can be frozen for up to one month before cutting and frying. For best results freeze the casserole overnight then cut into pops return to freezer on a parchment lined baking sheet until ready to bread and fry.

Customization Options

This recipe welcomes personalization based on your preferences. For a vegetarian version replace the ground beef with plant based meat substitute or two cups of finely chopped mushrooms sautéed until their moisture evaporates. The spice level can be adjusted by varying the amount of cayenne pepper or adding diced jalapeños to the chili. For a twist on the cheese flavor try using pepper jack instead of cheddar or add a quarter cup of crumbled blue cheese to the mac and cheese for unexpected depth.

Serving Suggestions

These pops shine as a standalone appetizer but can be elevated with dipping sauces. Serve with a cooling avocado crema made from blended ripe avocados sour cream lime juice and salt. Another excellent option is a chipotle aioli combining mayonnaise with adobo sauce garlic and lime juice.

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Frequently Asked Questions

→ Can I make these Chili Mac 'N' Cheese Pops ahead of time?

Yes! You can prepare the mac and cheese and chili layers, assemble in the baking dish, and freeze for up to 3 days before cutting into pops. You can also bread the frozen pops and store them in the freezer for up to 24 hours before frying.

→ What can I substitute for ground beef in this recipe?

Ground turkey, chicken, or plant-based meat alternatives work well as substitutes. You could also use shredded chicken or leave the meat out entirely and add extra beans for a vegetarian version.

→ Can these be baked instead of fried?

Yes, though the texture won't be quite the same. Preheat your oven to 425°F (220°C), place the breaded pops on a parchment-lined baking sheet, spray with cooking oil, and bake for 15-20 minutes until golden and heated through.

→ How do I prevent the cheese from oozing out during frying?

Make sure the pops are thoroughly frozen before breading and frying. Maintain the oil at the correct temperature (325°F/165°C) - if it's too hot, the outside will cook too quickly while the inside melts too fast.

→ What dipping sauces pair well with these pops?

These pops are delicious with sour cream, guacamole, salsa, ranch dressing, or a spicy sriracha mayo. For extra indulgence, try a queso dip or nacho cheese sauce.

→ Can I use different cheeses in this recipe?

Absolutely! Pepper jack adds some heat, while a mix of mozzarella and cheddar creates a great stretch. Gruyere or fontina would add more complex flavor. Just make sure to use cheeses that melt well.