Chili Cheese Spread Food

SWEET CHILI-CREAM CHEESE DIP

Steps:

• Place cream cheese in serving dish.
• Top with chili sauce.

CHILI-CHEESE SPREAD

Steps:

• In a medium bowl, beat cheeses and horseradish until smooth. Add chilies. Set aside 1 tablespoon pimientos for garnish; add remainder to cheese mixture and mix well. Chill for 1 hour. Form into a star shape on a serving platter; press pecans onto sides of star. Outline star with pimientos. Cover and chill until serving. Serve with crackers.

PHILLY CHEESY CHILI DIP

Steps:

• Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar.
• Microwave on HIGH 45 sec. to 1 min. or until dip is heated through and cheddar is melted
• Sprinkle with onions.

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.

BAKED CHILI CHEESE SPREAD

Steps:

• Preheat oven to 325° F.
• Heavily spray bottom and side of 9-inch springform pan with non stick cooking spray.
• Combine corn meal and chili powder; sprinkle over bottom and side of prepared pan.
• Beat cream cheese, eggs, garlic powder, and cumin in large mixer bowl until smooth; stir in chiles and 1/2 cup green onion.
• Pour half of batter into pan.
• Spoon 1 cup salsa over top of batter; sprinkle 1 1/2 cups cheddar cheese over salsa.
• Spread remaining batter over top of cheese.
• Bake for 55 to 60 minutes or until edges are set but center still moves slightly.
• Cool completely in pan on wire rack; remove side of springform pan.
• Spread remaining salsa over top; sprinkle with remaining cheese and green onion.
• If desired garnish with black olives and sour cream.
• Serve with tortilla chips, crackers, or sliced baguette.

CHILI CHEESE FRIES

Steps:

• Spread frozen fries in an even layer on a cookie sheet.
• Bake at 420 degrees for 18 - 20 minutes being sure to stir fries halfway through baking, this helps them crisp up.
• Meanwhile, heat chili in a small saucepan over medium-low heat stirring occasionally.
• When fries are done, transfer them to a 2-quart baking dish. Sprinkle 1 cup cheese over fries.
• Spread warmed chili over cheese. Top chili with remaining 1 cup cheese.
• Return to oven and bake an additional 5 - 8 minutes or until cheese is fully melted. Serve with optional sour cream and chives.

CRANBERRY-CHILI CHEESE SPREAD

Steps:

• Place cream cheese on a serving plate. In a small bowl, combine the cranberry sauce, green chiles, onion, lime juice and spices. Spoon over cream cheese. Serve with crackers.

GREEN CHILE CREAM CHEESE SPREAD

Steps:

• Combine the ingredients in a bowl and use as you desire.
• This will keep in the fridge for a week or so, just stir it up before you use it again.

HOMEMADE CHEESE SPREAD

Steps:

• Remove any rinds from hard cheeses. Cut cheeses into 1/2-inch cubes.
• Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, 2 minutes.
• Serve as-is or refrigerate for at least one hour for a firmer consistency. This can be stored in the refrigerator for up to one week.

CHILI CHEESE SPREAD

Steps:

• 1. Mix all together and set in fridge for at least 4 hours for flavors to meld. Serve with chips or crackers

GOAT CHEESE WITH CHILE MORITA AND PILONCILLO SAUCE

Steps:

• Make cheese spread:
• In a bowl with an electric mixer beat together cheeses, garlic paste, and chile morita paste or minced chipolte chiles. Transfer mixture to a small serving bowl and chill, covered, at least 4 hours or overnight.
• Make sauce:
• In a small saucepan combine chile morita paste or minced chiles chipoltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, for at least 4 hours or up to overnight.
• Spread cheese on grilled bread, corn chips or crackers and lightly drizzle with sauce.

CHILI CORNBREAD CASSEROLE

Steps:

• In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.
• Sprinkle the shredded cheese evenly over the chili mixture.
• Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.
• Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.

HATCH CHILE CREAM CHEESE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam.
• Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes.
• Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese.
• Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes.
• Garnish with the dark green scallions and serve with tortilla chips.