CHILI CHEESE DIP WITH BISCUIT DIPPERS
Provided by Katie Lee Biegel
Categories appetizer
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a medium ovenproof skillet over medium heat, brown the beef, 5 to 8 minutes. Add the salsa and taco seasoning. Bring to a simmer, lower the heat and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to very low and stir in the Cheddar and cream cheese until just melted. Remove from the heat.
- Cut the biscuits into quarters and roll into balls. Arrange the biscuit balls around the perimeter of the chili in the skillet so that each ball is touching. Mix a sprinkle of garlic salt into the melted butter and use a pastry brush to brush over the tops of the biscuits.
- Bake until the biscuits are golden brown, about 20 minutes. Garnish with the scallions and serve hot.
CHILI CHEDDAR BISCUITS
Chili powder lends a little kick to these flaky, buttery biscuits. "I like to serve them with steaming bowls of chili or hearty beef soup," writes Kim Marie Van Rheenen of Mendota, Illinois.
Provided by Taste of Home
Time 30m
Yield 15 biscuits.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 145 calories, Fat 10g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 259mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CHILI CHEESE STRATA
Steps:
- Place bread cubes evenly in a greased 2-qt. shallow baking dish. Sprinkle with 1 cup cheese. Pour salsa over cheese; set aside. In a blender, combine eggs, soup, milk, onion and Worcestershire sauce; pour over bread mixture. Sprinkle with remaining cheese. Cover and refrigerate for 6 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 327 calories, Fat 16g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 952mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
CHILI CHEESE CUBES
This is an hors d'ourve that makes a marvelous snack or even lunch entree, as well. This is much like a crustless quiche, It is nutritious and not too picante -- a delicious and satisfying blend of 2 kinds of cheese with chilies and other things, all of which make a happy mouth. And remember: happy mouth, happy you!
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 55m
Yield 36-48 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease a 13- x 9- x 2-inch baking dish.
- In a large mixer bowl, beat eggs with electric mixer until light -- 4 to 5 minutes.
- Stir together flour, baking powder and salt; add to eggs and mix well.
- Fold in the cheeses and chilies (and olives, if used).
- Turn into prepared baking dish. Bake in preheated oven for 40 minutes.
- Remove from oven; let stand 10 minutes. Cut into small squares; serve hot as appetizers. Leftovers are good cold, also. Serve as a snack or as part of a luncheon dish.
Nutrition Facts : Calories 68.2, Fat 4.4, SaturatedFat 2.4, Cholesterol 56.7, Sodium 234.5, Carbohydrate 2.1, Fiber 0.1, Sugar 0.4, Protein 5
CHEESY CHILI
Steps:
- In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.
CHILI CHEESE BITES
Make and share this Chili Cheese Bites recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 27m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205'C).
- Sift flour, salt and spices into a bowl.
- Cut in butter finely until mixture resembles breadcrumbs.
- Add grated cheese and mix well.
- Mix egg with cold water.
- Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough.
- Knead gently on a lightly floured surface.
- Roll out dough to a 12x6" rectangle.
- Trim edges.
- Cut in half lengthwise and transfer to a baking sheet.
- Brush each half with remaining egg mixture.
- Sprinkle 1 half with sesame seeds and the other half with poppy seeds.
- Cut each half in 10 triangles and separate slightly to prevent sticking.
- Bake in preheated oven 10-12 minutes or until light golden and cooked through.
- Cool on a wire rack.
- Store in an airtight container up to 2 weeks.
Nutrition Facts : Calories 127.4, Fat 8, SaturatedFat 4.4, Cholesterol 39.3, Sodium 134.8, Carbohydrate 10.2, Fiber 0.6, Sugar 0.2, Protein 3.8
CHILI CHEESE CUBES
How to make Chili Cheese Cubes
Provided by @MakeItYours
Categories Cheese Appetizers
Number Of Ingredients 7
Steps:
- Beat eggs 4 to 5 minutes until light.
- Add flour, baking powder and salt; mix well.
- Add cheeses and chiles. Mix well.
- Pour into greased 9x13x2 baking pan; bake at 350 for 40 minutes.
- Cut into 2\" squares - Good hot or cold.
DILLY CHEESE CUBES
Make and share this Dilly Cheese Cubes recipe from Food.com.
Provided by Steve P.
Categories Spreads
Time 30m
Yield 65 appetizers
Number Of Ingredients 7
Steps:
- Remove crusts from bread.
- Reserve crust for another purpose.
- Cut bread into 1 inch cubes, set aside.
- In a medium saucepan, stir butter and cheese over low heat until melted.
- Stir in dill weed, worcestershire and onion.
- Beat in eggs.
- Remove from heat.
- Using a fork, dip each bread cube into hot cheese mixture, turning to coat all sides.
- Shake off excess sauce.
- Arrange coated cubes on an ungreased baking sheet.
- Refrigerate 1-2 days or freeze immediately.
- To serve, preheat oven to 350 degrees and bake refrigerated cubes 10 minutes, frozen cubes 15 minutes.
- Serve hot.
Nutrition Facts : Calories 62.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 17.6, Sodium 98.8, Carbohydrate 3.8, Fiber 0.2, Sugar 0.1, Protein 2.6
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