Chile And Cheese Biscuit Cups Food

CHILI CHEESE CUPS

Steps:

• Preheat oven to 400F. Spray two standard 12-cup muffin pans generously with cooking spray; set aside.
• To a large skillet, add the ground beef and cook over medium-high heat to brown. Crumble and stir with a spatula as it cooks to ensure even browning. I did not find it necessary to drain any excess water or oil; do so if you deem it necessary.
• Add the beans, tomato paste, onion flakes, chili powder, cumin, smoked paprika, pepper, and stir to combine.
• Cook for about 1 minute, just enough to heat the spices so they bloom and are fragrant. The chili will be very thick, this is by design; turn off the heat and set aside.
• Open the biscuit dough and take one piece of dough, lightly stretch it in your hands, and then press it into the muffin pan cavity so that it covers the base and sides. The dough will have a tendency to 'fall down' the sides and also 're-puff' at the base of the muffin cavity and you will need to keep pushing your fingers into it to encourage it to stay up the sides and flat-ish at the base. Repeat with remaining 23 pieces of dough.
• Add about 1 rounded tablespoon chili to each of the muffin cavities; do not overfill. Filling should be no higher than flush with the top of the dough/top of muffin pan cavity.
• Evenly sprinkle each cup with about 1 teaspoon (1 generous pinch) of cheese.
• Bake for 12 minutes, remove pans from oven, and using the back of a spoon, firmly press each cup back down into the muffin pan. My cups had risen dramatically and the chili and cheese appeared that it was almost 'dangling on' and everything needed to be smooshed down.
• Add another 1 teaspoon (1 generous pinch) of cheese and return pans to the oven for about 8 more minutes, or until cheese has melted, dough is set and lightly golden brown. Allow cups to cool in the pan for about 5 minutes before removing, optionally garnishing with parsley, and serving. Cups are best warm and fresh but will keep airtight in the fridge for up to 5 days; reheat gently as desired.

QUICK AND EASY CHILI-CHEESE CUPS

Steps:

• Heat oven to 350°F. Grease bottoms only of 6 jumbo muffin cups.
• Separate dough into 8 biscuits. Set aside 2 biscuits. Press remaining biscuits evenly in bottoms and up sides of muffins cups. Fill each cup with about 2 tablespoons cheese.
• Place chili in small microwavable bowl. Cover bowl with plastic wrap. Microwave on High 1 to 2 minutes or until hot, stirring once during cooking. Spoon about 1/4 cup chili on top of cheese in each muffin cup. Flatten the 2 remaining biscuits. Cut each biscuit into 3 pieces. Place 1 dough piece on top of chili in each cup. (Dough does not cover top.)
• Bake 17 to 21 minutes or until edges of biscuit cups are deep golden brown. Cool 2 minutes. Remove biscuit cups from pan. Garnish with sour cream.

CHILE AND CHEESE BISCUIT CUPS

Steps:

• Heat oven to 375°F. Spray 9 regular-size muffin cups with cooking spray.
• In medium bowl, stir together Bisquick mix and milk until soft dough forms. Shape heaping teaspoonfuls of dough into 27 balls; flatten each ball into flat round.
• In small bowl, mix chiles, cheese and taco seasoning mix.
• Place 1 dough round on work surface; top with about 1/2 teaspoon of chile mixture. Top with second dough round, another 1/2 teaspoon of chile mixture and third dough round. Place stack in muffin cup, edges facing toward bottom of cup; gently fan out edges. Repeat with remaining dough rounds and chile mixture.
• Bake 12 to 15 minutes or until golden brown. Serve warm.

CHILI CHEDDAR BISCUITS

Steps:

• In a large bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

CHILI-STUFFED BISCUITS RECIPE BY TASTY

Steps:

• Make the chili: In a large pot over medium heat, combine the ground beef, onion, bell pepper, garlic, and crushed tomatoes. Bring to a simmer. Add the salt, chili powder, cumin, paprika, cayenne, and kidney beans. Stir to combine, then simmer for 40-45 minutes, until the chili has thickened. Remove the pot from the heat and let the chili cool completely.
• Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the self-rising flour, cornmeal, and salt.
• Add the butter and press into the dry ingredients with your fingertips until the flour resembles coarse sand.
• Add the buttermilk and stir until the dough comes together in a ball.
• Dust a clean surface with the all-purpose flour. Turn the dough out and fold in half, then the dough into a circle and roll out with a rolling pin to about ¼ inch (6 mm) thick.
• Using a 4-inch (10 cm) round cutter, portion the dough into 12 rounds. Re-roll dough and cut more circles as needed.
• Scoop 1 tablespoon of the cooled chili into the center of a round of dough and carefully pinch the edges together around the chili to seal. Repeat with the remaining dough. Place the filled biscuits on the prepared baking sheet, seam-side down. Save the remaining chili for another use.
• Make the chili butter: In a small microwave-safe bowl, combine the butter, salt, chili powder, cumin, paprika, and cayenne. Microwave in 30-second intervals until the butter is completely melted.
• Brush the tops of the biscuits generously with the chili butter. Sprinkle the cheddar cheese on top.
• Bake the biscuits for about 20 minutes, or until golden brown.
• Garnish the biscuits with the scallions and serve with sour cream alongside.
• Enjoy!

CHEDDAR BISCUIT CUPS

Steps:

• In a small bowl, combine flour and cheese. Stir in milk and mayonnaise just until moistened. , Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

CHILI AND BISCUITS CASSEROLE

Steps:

• Brown turkey in 12-inch skillet, drain grease. Add onion and bell pepper to the ground meat and cook until veggies are crisp tender.
• Stir tomatoes with juice, beans, spices and Tabasco sauce into meat mixture. Simmer over medium heat for 10 (you can simmer longer if you'd like).
• Remove meat mixture from stove, add 1/3 cup salsa and 1/3 cup cheese and stir until well blended.
• Pour mixture into 13 X 9 inch casserole dish, level out mixture.
• Sprinkle 1/3 cup cheese over beef mixture in casserole.
• Split each biscuit in 1/2 lengthwise, this is why the layered biscuits are important, it makes it easier. Arrange biscuits over the cheese and beef mixture, covering the top of the casserole.
• Add remaining 1/3 cup of cheese on top of biscuits.
• Bake at 350°F for 15 minutes on bottom shelf of oven, and 15 additional minutes on top shelf of oven until biscuits are deep golden brown.
• Serve with sour cream, salsa and additional cheese if desired.

CHILLI AND CHEESE SAVOURY BISCUITS (COOKIES)

Steps:

• Combine both of the flours, the chilli falkes and salt in a food prcessor bowl. Whiz until just combined.
• Add cheeses and mix very briefly.
• Add the butter and whiz until the mixture resembles coarse breadcrumbs.
• Add the milk and process until the mixture forms a ball.
• Remove the mixture from the processor bowl and knead lightly on a floured board or clean benchtip. Knead until the mixture comes together and them roll into a log about the diameter of a 50c coin (about1.5 inch).
• Roll the log in baking paper and twist the ends. Chill in the refrigerator until firm enough to slice. The mixture can also be frozen at this stage.
• Preheat your oven to 180°C
• Cut the log into slices about 5mm thick and place the discs on paper-lined oven trays. No need to grease the trays.
• Bake 12-15 minutess or until golden. Remove from the oven and rest on the oven trays for a few minutes (to firm) and then transfer to a wire rack to cool.
• Makes 40-50 biscuits.