Chile And Cheese Tart Food

CHILI CHEESE CASSEROLE RECIPE BY TASTY

Steps:

• In a bowl, add the chili and tomato sauce and stir to combine.
• Add a layer of the chili mixture to the bottom of a 9x9-inch (23x23-cm) baking pan. Top with a layer of tortillas, a layer of chili, and sprinkle with cheese.
• Repeat until all ingredients are used, making sure the top layer is cheese.
• Cover and refrigerate for at least 3 hours, up to overnight.
• Preheat oven to 350˚F (180˚C).
• Remove the casserole from the refrigerator and let sit for 10 minutes on your counter.
• Poke three toothpicks in the casserole, and cover with tin foil, so that the foil doesn't touch the cheese layer.
• Bake for 30-40 minutes, or until cheese is melted.
• Cut and serve.
• Enjoy!

CHEESE AND CHILE QUICHE

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
• Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
• Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
• Mince garlic and mash to a paste with salt using side of a large knife.
• Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
• Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
• Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
• Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
• To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.

CHILE AND CHEESE TART

Steps:

• Preheat oven to 400°F. Heat oil in medium skillet over medium-high heat. Add onion. Cover and cook until just tender, stirring often, about 5 minutes. Cool briefly.
• Whisk cream and next 4 ingredients in bowl to blend. Mix in cheese, chiles, and onion mixture. Pour filling into frozen crust.
• Bake tart until golden brown and set in center, about 40 minutes.

CHEESEBOARD & ONION TART

Steps:

• Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
• Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked. Use a serrated knife to trim the pastry level with the tin - resting the knife flat on the edge of the tin will help achieve an even finish.
• While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.

GREEN CHILE POTATO TART

Steps:

• Preheat oven to 375 degrees. Boil whole potatoes until soft (but still firm); then slice into 1/4 inch slices. In a skillet, saute onion and garlic in olive oil until soft. Remove from heat and add green chilies.
• In a large bowl, beat eggs; stir in veggies, seasonings and cheeses (reserve 1/4 cup of each cheese for topping). Layer 1/2 of the potatoes in bottom of a greased 9 inch pie pan. Cover potatoes with half of egg mixture; then add another layer of potatoes. Top potato slices with remaining egg mixture and then add remaining cheese. Bake 30-35 minutes or until set and golden brown. Serve topped with sour cream.

CHILI CHEESE TART

Steps:

• Place one sheet of pie pastry on an ungreased pizza pan or baking sheet. Sprinkle chilies and cheeses over pastry to within 1/2 in. of edges. Top with remaining pastry; seal edges and prick top with a fork., Sprinkle with chili powder. Bake at 450° for 10-15 minutes or until golden brown. Cool for 10 minutes before cutting into wedges. Serve with salsa and sour cream.

MEXICAN CHICKEN-CHILI TART

Steps:

• Cut chicken into bite-size pieces and refrigerate while preparing tart crust.
• Preheat oven to 350ºF.
• Combine flour, cumin, chili powder, paprika, red pepper, garlic powder and salt in food processor bowl. Add butter and pulse until mixture resembles coarse meal, or use pastry blender to cut in butter. Add ice water and hot pepper sauce and pulse or stir with a fork until mixture forms a ball.
• Press dough onto bottom and partially up sides of 10-inch tart pan with removable bottom.
• Line tart shell with foil and fill with raw rice or dried beans to weight the shell.
• Bake in center of preheated oven 10 minutes. Remove from oven, remove foil with rice, and return tart shell to oven to bake an additional 10 to 15 minutes, or until golden. Cool on rack while making filling.
• Heat olive oil in large skillet, add chicken and sauté until done. Stir in cumin, chili powder and salt; set aside.
• Puree 1 cup of the black beans and 2 tablespoons sour cream in food processor or blender. Spread mixture over bottom of cooled crust.
• Top with half of the cooked chicken, one cup of the hot pepper cheese, corn, red bell pepper, green onions, remaining cup black beans, remaining chicken, and remaining cup hot pepper cheese.
• Sprinkle top of tart with cheddar cheese and bake in preheated oven 20 to 30 minutes or until heated throughout and cheese is melted.
• Let tart cool 15 minutes.
• To serve, remove tart from pan and place on serving dish. Serve warm or at room temperature with sour cream, if desired.