Chili Mac 'N' Cheese Pops (Print Version)

# Ingredients:

→ Chili

01 - 1 tablespoon olive oil
02 - 1 large yellow onion, diced
03 - 1 green bell pepper, diced
04 - 455g ground beef
05 - 3 tomatoes, diced
06 - 440g red kidney beans (1 can)
07 - 125g green chiles (1 can)
08 - 3 tablespoons tomato paste
09 - 2 teaspoons cumin
10 - ½ teaspoon black pepper
11 - 1 teaspoon salt
12 - 1 tablespoon garlic powder
13 - 1 tablespoon paprika
14 - ¼ teaspoon cayenne pepper
15 - Juice of 1 lime

→ Mac and Cheese

16 - 1.2L whole milk
17 - 455g elbow macaroni
18 - 115g unsalted butter (1 stick)
19 - 1 teaspoon salt
20 - ½ teaspoon black pepper
21 - 165g Monterey Jack cheese, grated
22 - 110g cheddar cheese, grated

→ Coating and Assembly

23 - 255g corn tortilla chips (1 bag)
24 - 125g all-purpose flour
25 - 3 large eggs, beaten
26 - Oil for deep frying
27 - 3 tablespoons fresh cilantro, chopped

# Instructions:

01 - Heat olive oil in a large skillet over medium heat until shimmering. Add diced onion and cook until caramelized, about 10 minutes. Add green bell pepper and cook until softened, about 3 minutes.
02 - Add ground beef to the skillet, break apart with a wooden spoon, and cook until no longer pink, about 5 minutes.
03 - Add diced tomatoes, kidney beans, green chiles, tomato paste, cumin, black pepper, salt, garlic powder, paprika, cayenne pepper, and lime juice. Mix thoroughly and simmer for about 10 minutes. Remove from heat and set aside.
04 - In a large pot over medium-high heat, combine milk and macaroni. Stir continuously until milk reaches a simmer and pasta is cooked through.
05 - Turn off heat and stir in butter, salt, pepper, Monterey Jack, and cheddar cheeses. Mix until all ingredients are fully incorporated and smooth.
06 - Line a 23x33 cm casserole dish with parchment paper, leaving overhang on the sides. Spread a third of the macaroni evenly on the bottom. Sprinkle half of the cheddar cheese over the top, then spread half of the chili over the cheese. Add another third of macaroni, sprinkle remaining cheddar, add remaining chili, and top with final layer of macaroni.
07 - Cover the casserole with parchment paper and freeze for at least 6 hours, up to 12 hours, until completely firm.
08 - Remove the frozen casserole from the dish using the parchment paper overhang. Place on a work surface.
09 - Insert 9 skewers into one long side of the casserole 10 cm deep, spacing about 5 cm apart. Repeat on the opposite long side. Cut the casserole in half vertically, then make 8 horizontal cuts between the skewers to create individual portions.
10 - Crush corn chips until they resemble coarse sand and pour onto a large plate. Place flour and beaten eggs in separate medium dishes.
11 - Dredge each pop first in flour, coating all sides and tapping off excess. Dip in beaten egg until no dry flour remains, then coat in crushed corn chips. Repeat with all pops.
12 - Heat oil in a large pot to 165°C. Fry the skewers two at a time for 8 minutes, until golden brown and crisp.
13 - Transfer to a wire rack or paper towels to drain excess oil. Sprinkle with fresh chopped cilantro and serve immediately while hot.

# Notes:

01 - These pops can be assembled and frozen up to 2 days in advance before coating and frying.
02 - Ensure the casserole is completely frozen before cutting to maintain clean edges.
03 - For best results, maintain oil temperature between 160-170°C while frying.

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