Nola’s Cheeseburger Chowder
Patrons go wild for this fleeting soup special at Nola restaurant in Indianola. They graciously share their signature recipe.

1/2 pound ground sirloin
3/4 cup chopped onion
4 tablespoons butter
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken stock
4 cups peeled potatoes, diced
1/4 cup flour
1 1/2 cups evaporated milk
2 cups cubed Velveeta Cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 can Rotel tomatoes
 
Garnish:
Chopped dill pickle
Chopped tomato
 
In a stockpot brown the sirloin. Drain and set aside. In same stockpot, sauté onion in butter until tender. Add garlic, basil and parsley. Saute about 3 minutes. Add chicken stock, sirloin and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until potatoes are tender. Add flour and cook, stirring for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly. Bring to a boil and cook about 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Garnish with chopped tomatoes and dill pickle. Chef Chuck McCarty, Nola



Hot Tamale Nachos
Delta Magazine asked Chef David Ferris of Mint The Restaurant for a “funky nacho idea.” Instantaneously, he conceived hot tamale nachos and experimented in his home kitchen. His feedback? “Super yummy!” David says.

Crunch: Iron Horse Grill chips from Foodies
Key topping: Tony’s hot tamales
Additional toppings: Black beans, banana peppers, avocado slices
Cheese: Monterey Jack, shredded
Condiments/garnish: Chipotle sour cream*, pico de gallo, cilantro

Preheat oven. Place chips, sliced hot tamales, black beans and shredded Monterey jack on a large oven-friendly platter in the oven until cheese is just melted. Add additional toppings and garnishes and serve.

*Chipotle sour cream: Combine 1 cup sour cream, juice of 1 lime and chopped chipotles in adodo sauce to taste.

White Trash Burgers
This no-recipe recipe comes from Chef Anne Colbert Barrett of 107 restaurant in Belzoni. Snack-size, fun to eat…taste like Krystal burgers!

1 can crescent rolls
Ground chuck
1 package onion soup mix
Shredded cheddar cheese
Sliced pickles

Brown ground beef and season with onion soup mix. Separate crescent rolls and spread each to lengthen. To each piece of dough, add ground beef, then shredded cheddar cheese followed by a pickle slice. Fold and wrap dough to cover. Bake according to crescent roll package directions.