Chili Cheese Roll Food

CHILI CHEESE ROLLS RECIPE

Steps:

• Grate cheese in a food processor and set aside. (If you don't have a food processor, you can grate with a normal box grater. It will just take a bit longer.)
• Chop pecans and garlic with the steel blade in the food processor.
• Add softened cream cheese and pulse a couple of times.
• Add grated cheese and blend all together until smooth.
• Pour chili powder on a sheet of parchment paper (Wax paper will work also.)
• Form cheese into 2 logs and roll in the chili powder.
• Chill at least 24 hours. These rolls can also be frozen and used at a later date.
• Serve with crackers. A thick cracker, like Triscuits, works well here.

CHILE-CHEESE ROLLS

Steps:

• Melt 2 tablespoons butter with 1/2 grated garlic clove and a pinch of pepper. Slice one 11-ounce tube refrigerated French bread dough into 12 pieces; arrange cut-sides down on a baking sheet. Brush with the garlic butter and top each with a pickled jalapeno slice and a 3/4-inch cube of Monterey Jack cheese. Bake at 375 degrees F until golden brown, 20 minutes.

CHILE CHEESE ROLL-UPS

Steps:

• In medium bowl, blend cheeses, chiles, scallions and olives.
• Spread 1/2c cheese mixture on each tortilla and roll up jelly-roll fashion.
• Wrap each roll tightly in plastic and chill at least one hour.
• Using a very sharp knife, cut each roll into twelve half-inch thick slices; serve with salsa.

CHILI-CHEESE ROLL

Steps:

• In a large bowl, thoroughly mix together cheeses and garlic.
• An electric mixer can be used.
• DO NOT USE A BLENDER.
• Mix in chopped nuts.
• Form into 2 or 3 rolls on plastic wrap, and use to help form the rolls.
• Chill until firm.
• Unwrap rolls, sprinkle all over with chili powder and chill for at least a couple hours to allow flavor to develop.
• Garnish with chili strips in a star-pattern.
• Serve chilled or at room temperature with assorted crackers.
• Note: If fixing for home consumption, don't bother with forming into rolls and decorating.
• Just mix everything together, including a generous amount of chili powder, and store in refrigerator in a covered container.

CHILI-CHEESE ROLL-UPS

Steps:

• Preheat a larage sauté pan on medium-high for 2-3 minutes.
• Spray pan with a cooking spray such as Pam. Add onions and garlic; sauté 1-2 minutes, stirring occasionally.
• Add ground beef, cumin, chili powder, salt and pepper. Cook 5-7 until meat is brown and no pink remains. Stir frequently and break up meat as it cooks.
• While meat is browning, cut tomato into quarters and remove core. Dice into bite-size pieces and set aside. Dice cheese into bite-size pieces.
• Drain beef and return to pan. Add cheese and heat until cheese is melted, stirring frequently, and reducing heat if needed. Remove from heat and let stand 2 minutes.
• Remove tortillas from package and place on paper towel. Place in microwave and heat on high for 30 seconds.
• Assemble roll-ups as follows: Place tortillas on flat surface and add 1/2 cup beef mixture to each tortilla. Divide tomato and lettuce between each tortilla. Fold one side up about 1 inch to form the bottom, and roll tortilla to make a cylinder shape. Serve.

CHILI-CHEESE GARLIC BREAD ROLLS RECIPE BY TASTY

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
• Add the garlic and cook for two minutes.
• Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
• Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
• Reduce the heat to low, cover and simmer for 1 hour.
• Remove lid and stir in kidney beans.
• Preheat the oven to 400°F (200°C).
• In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
• Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
• Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
• Spoon the chilli into the holes of the toasted rolls.
• Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
• Serve topped with sour cream and green onions.
• Enjoy!

CHILI CHEESE ROLLS

Steps:

• Thaw rolls.
• Preheat oven to 350°F.
• Press 2 rolls together to make a 5 inch circle.
• Cut cheese into 12 1-inch cubes.
• In center of each circle place 1 cube of cheese and 2 Tbls of chili.
• Pull all edges to the top and pinch together; place in sprayed muffin pan.
• Sprinkle with shredded cheese, cover, let rise 15 minutes.
• Bake for 20 minutes.

CHILI CHEESE DIP III

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

CHILI CHEESE SNACKS

Steps:

• In a small bowl, beat cream cheese. Add the cheddar cheese, chiles, olives, onion and hot pepper sauce. Separate each tube of crescent dough into 4 rectangles; press perforations to seal., Spread cheese mixture over dough. Roll up jelly-roll style, starting with a long side. Cut each roll into 10 slices; place on greased baking sheets. Bake at 400° until golden brown, 8-10 minutes.

CHILI-CHEESE EGG ROLLS

Steps:

• In a small bowl, combine the chili, cheese, onion and jalapeno. Place 1/4 cup chili mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sour cream and guacamole if desired.

PARTY CHILI CHEESE LOG

Steps:

• Put everything except the chili powder into a mixing bowl and beat until soft and smooth.
• Roll into two rolls, making the diameter of each roll a bit smaller than a round cracker.
• Sprinkle wax paper liberally with chili powder and roll each log to coat well.
• Wrap in wax paper and refrigerate for 3 or 4 days for best flavour.
• Serve with a cheese knife and assorted crackers. Freezes well.

CHEESY HOT DOG ROLL-UPS & CHILI BAKE

Steps:

• Heat oven to 425ºF.
• Spread chili onto bottom of 8-inch square baking dish.
• Place 1 wiener on each tortilla; roll up. Place, seam sides down, over chili. Sprinkle with cheese; cover.
• Bake 25 min. or until wieners are heated through and cheese is melted.

CHILI CHEESE DIP I

Steps:

• In a slow cooker, combine chili, cream cheese, and Cheddar cheese. Set the slow cooker to a low temperature, and let the dip cook until all of the cheeses have melted. Serve warm.

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.

CHILI CHEDDAR PINWHEELS

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder until blended. , Separate each tube of crescent roll dough into four rectangles; press perforations to seal. Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side. Wrap in plastic and chill for at least 1 hour., Cut each roll into eight slices; place on ungreased baking sheets. Sprinkle with additional chili powder if desired. Bake at 350° for 10-12 minutes or until golden brown.

CHILI DOG BREAD RING RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Cut hot dogs into thirds.
• Cut crescent roll triangles in half lengthwise so you have roughly 1-inch (2 ½ cm) by 5-inch (13 cm) triangle slices.
• Roll crescent dough around hot dog thirds, starting with the wider end of the dough closest to the hot dogs, making "pigs in blankets."
• Arrange pigs in blankets around a 10-inch (25 cm) skillet in two tight circles, leaving a hole in the center of the skillet.
• Bake 15-20 minutes, until dough puffs up and becomes golden.
• In another large skillet, sauté onions until translucent.
• Add the ground beef to the onions, then season with salt and pepper. Continue stirring ground beef until mostly cooked.
• Add the tomato sauce, ketchup, cumin, chili powder, and sugar to the ground beef and onions. Stir until everything is well mixed. Simmer 10 minutes.
• When chili and the pigs-in-blankets skillet are both ready, spoon chili to fill the hole in center of the skillet. Top with shredded cheddar cheese.
• Bake another 5-10 minutes until cheese is well melted.
• Top with diced green onion and serve.
• Enjoy!

CHEESY CHILE EGGROLLS

Steps:

• Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
• Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.

CHILI CHEESE ROLL

Steps:

• 1. Mix all ingredients except chili powder.
• 2. Make into rolls and roll into chili powder.
• 3. Place rolls into wax paper. Chill.
• 4. When ready to serve, cut into 1/2 inch slices and serve with favorite round crackers.