Chili Cheese 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.

CHILI-CHEESE WONTON CUPS

Steps:

• Press the wonton wrappers into miniature muffin cups coated with cooking spray, forming a cup. Spritz with butter-flavored spray. Bake at 350° for 8-9 minutes or until edges are golden. , In a small bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups. Top with olives. Bake for 10 minutes longer or until golden brown and bubbly. Serve warm.

CHICKEN CHILI CHEESE CUPS

Steps:

• Heat the oven to 350º. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
• Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
• Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350º oven until heated through, 10 to 15 minutes. Makes 30 quiches.

CHILI-CHEESE BURRITOS

Steps:

• Heat oven to 350 F degrees.
• Grease 15 X 10 X 1 in.
• jelly roll pan.
• Wrap tortillas in damp paper towels: microwave until warm and flexible about 1 minute, or wrap tortillas in foil, heat in 350 oven for 10 minutes Spread 1 tortilla on work surface; keep remaining tortillas warm.
• Top tortilla with 3/4 cup chicken chili.
• Sprinkle with 1/2 cup cheddar cheese, Wrap up tortilla envelope fashion, to enclose filling.
• Transfer burrito, seam side down to prepared jelly roll pan.
• Repeat with the remaining tortillas, chili and cheddar cheese Bake in 350F degree oven until tortillas are crispy, filling is heated through and cheese is melted, about 30 minutes.
• Let burritos cool slightly.
• Serve with sour cream and salsa on the side.

CHICKEN, GREEN CHILIES & CHEESE CUPS

Steps:

• Heat the oven to 350.
• In a small bowl, whisk together the eggs, cream , salt & pepper.
• In another bowl, mix the chicken, chilies, cilantro & cheese.
• Place the phyllo cups on a baking sheet lined with parchment paper or foil. Spoon 1 rounded tsp of chicken filling into each shell, then add about 1 tsp of egg mixture. Let the shells sit for about 1 minute so the egg can settle to the bottom, then top with another tsp of egg mixture-filling it close to the top.
• Bake cups about 15 minutes, or until filling has set.
• *After cooling, can be frozen for upt to 2 weeks-reheat @ 350 for 10-15 min.*.

CHILI CHEESE CUBES

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.