CHILI CHEESE STUFFED SWEET POTATO
Stuff sweet potatoes with an easy-to-make beef chili and top with sour cream, Cheddar and scallions.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.
- Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.
GRILLED CHILE-CHEESE TOASTS
Make and share this Grilled Chile-Cheese Toasts recipe from Food.com.
Provided by MarraMamba
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler. In a large bowl, mash together all of the ingredients except the bread.
- Arrange the bread slices on a baking sheet and toast them until lightly browned. Let cool slightly, then turn the toasts over and spread the mozzarella cheese mixture on top. Broil for 3 to 5 minutes, until melted and lightly browned. Serve hot.
Nutrition Facts : Calories 679.6, Fat 38.2, SaturatedFat 17, Cholesterol 97.4, Sodium 1321.1, Carbohydrate 47.9, Fiber 6.7, Sugar 9.7, Protein 37
CHRISTINA'S CHILI BITES
Steps:
- In a medium-size mixing bowl, combine hotdogs, beans, ketchup, and hot sauce. Set aside.
- Press 2 crescent-roll triangles together and roll them out to make a rectangle about 5 by 4 inches. Cut crosswise into 3 even pieces. Repeat with remaining dough to make a total of 12 pieces.
- Spoon a little of the hotdog mixture onto the center of each piece of dough and top with a little cheddar. Fold the dough around the filling and pinch the ends together to seal.
- Place the bites on a greased baking sheet and bake until browned, about 30 minutes. Serve hot, with sour cream.
KIMCHI-BACON GRILLED CHEESE
The combination of cheddar and fontina cheeses creates a rich, sharp and nutty flavor that would be great on its own, but this sandwich kicks it up a notch with two more flavor-packed ingredients. You can never go wrong with bacon, and adding some kimchi helps to cut through the richness of the sandwich while giving it a bit of heat.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a bowl, combine both cheeses. Spread the mayonnaise on 1 side of each slice of bread. Flip over half of the bread slices and top each with a heaping 1/4 cup of the cheese mixture.
- Chop the cooked bacon slices, then mix with the kimchi and divide among the 4 sandwiches. Top with the remaining cheese mixture and 4 slices of bread, mayonnaise-side up.
- In a nonstick skillet, cook the sandwiches in batches as needed over medium heat until the cheese melts and the bread is golden brown, 3 to 4 minutes per side.
COWBOY CHEESE BITES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 35 bites
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F; line 2 baking sheets with parchment.
- On a floured surface, carefully roll out the sheet of pastry into a 10-by-12-inch rectangle. Dock the pastry all over with the tines of a fork and then brush it with the melted butter. Sprinkle over the manchego and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into rounds using a 1 1/2-inch round pastry cutter. Gently press 1 slice of jalapeno into the middle of each round. Transfer to the prepared baking sheets. Sprinkle over the remaining 1/2 cup Parmesan.
- Bake until golden brown and puffed, 10 to 12 minutes. Allow to cool before serving.
CHILI MAC 'N' CHEESE BITES RECIPE BY TASTY
Here's what you need: canola oil, medium sweet onion, ground beef, McCormick® Chili Seasoning Mix, water, unsalted butter, all purpose flour, whole milk, shredded cheddar cheese, kosher salt, macaroni, nonstick cooking spray, sour cream, shredded sharp cheddar cheese, scallions, jalapeño
Provided by McCormick
Categories Dinner
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400ºF (200°C) with a 12-cup nonstick muffin tin inside.
- Make the McCormick® chili: Heat the canola oil in a large pan over medium-high heat. Add the onion and sauté until the onion is translucent, 3-5 minutes.
- Add the ground beef and cook, stirring with a wooden spoon to break up the beef, for 5-7 minutes, until the meat is browned.
- Drain any excess fat from the meat mixture, then add the McCormick® Chili Seasoning and water. Mix and cook for another 4-5 minutes, until the spices are well incorporated. Remove the pan from the heat.
- Make the mac 'n' cheese: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium. Slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
- Turn off the heat, then add 1½ cups shredded cheddar cheese and the salt. Whisk until the cheese is melted and well incorporated. Add the cooked macaroni to the cheese sauce and stir with a wooden spoon until the noodles are well coated.
- Add the chili to the mac 'n' cheese and stir until well incorporated.
- Carefully remove the hot muffin tin from the oven and grease with nonstick spray.
- Sprinkle a heaping tablespoon of shredded cheddar cheese into each cup.
- Fill each cup with the chili mac 'n' cheese, pressing down slightly with the back of a spoon to flatten the tops.
- Place the muffin tin on a baking sheet, then bake for 15-20 minutes or until the sides of the mac 'n' cheese cups are bubbling. Remove from the oven and let cool for at least 20 minutes to set up.
- Using a plastic knife to avoid scratching the muffin tin, loosen around the edges of each chili mac 'n' cheese bite. Then remove from the pan. If the cups are falling apart, let cool for another 10 minutes.
- Top the chili mac 'n' cheese bites with sour cream, shredded cheddar cheese, scallions, and jalapeño slices, if desired.
- Enjoy!
Nutrition Facts : Calories 472 calories, Carbohydrate 45 grams, Fat 20 grams, Fiber 1 gram, Protein 23 grams, Sugar 3 grams
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