Easy Cheesy Chili Food

EASY CHEESY NACHOS

Steps:

• Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

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.

ONE-POT CHEESY CHILI-MAC

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
• Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
• Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

EASY CHEESY CHILI RECIPE

Steps:

• 1. In a large saucepan, cook the beef, onions and garlic until meat is no longer pink; drain. Stir in the tomatoes, chilies and pepper; bring to a boil.
• 2. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted.
• 3. Serve immediately or allow to cool before freezing. **May be frozen for up to 3 months.

SUPER EASY CHEESY ENCHILADAS

Steps:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

KID-FRIENDLY CHEESY CHILI MAC

Steps:

• Cook the Macaroni noodles as directed on the package.
• While the macaroni is cooking, dice your onion up and saute in 1 tbsp of butter. When the onion is soft and translucent, add the can of chili, black pepper, red pepper, and garlic powder, heat on medium low until hot.
• Drain the macaroni noodles, add the two cups of cheese, remaining tbsp of butter and the chili, blend until the cheese is melted, then add salt to taste.

EASY CHEESY CHILI DIP

Steps:

• spread cream cheese at the bottom of a pie plate (I spoon out the package and throw in the microwave to make spreading easier).
• cover the cream cheese with a thin layer of shredded cheese-about 1/2 to 1 cup.
• pour the chili over the shredded cheese layer.
• top with remaining shredded cheese.
• microwave the layered dip until the cheese on top is fully melted-about 2 minutes.
• serve with tortilla chips or crackers.
• note-this recipe can be doubled and thrown together in a crock pot for larger amounts of people.

EASY CHILE RELLENO CASSEROLE

Steps:

• Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick spray.
• Open up the cans of whole chiles and drain completely. If they are not already open, slit one side of each chili with a knife and remove all the seeds from the center.
• Layer the chiles in the pan, covering the bottom. Use half the chiles, about 10 ounces.
• Top the chiles with 1/2 cup each of shredded cheddar cheese, Monterey Jack Cheese, and Pepper Jack cheese.
• Repeat. Layer the remaining chiles on top of the cheese, top with 1/2 cup each of the cheeses.
• Meanwhile in a large bowl or stand mixer, whisk together 8 eggs, 1 cup evaporated milk*, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon seasoning salt, and 3/4 teaspoon black pepper.
• Pour the egg mixture evenly over the cheese and chiles.**
• Bake at 350 for about 35-45 minutes. You will know it's done when the top is puffy, the edges are golden, and the center doesn't wobble more than the edges when you shake the pan.
• Let set for about 5 minutes and then serve!

EASY CHEESY CHILI MAC

Steps:

• Prepare Mac and Cheese as directed on box but do not add cheese packets yet (just the butter and milk).
• While Mac and Cheese is cooking, put the 2 cans of chili into a microwave safe bowl and heat up in microwave for 3 minutes.
• Add the mac and cheese (minus the cheese) into the bowl with the chili and mix.
• Cut up the 4-6 hotdogs (smaller or bigger, depending on what your preference is) and heat them up in the microwave for about a minute or so.
• Add the hotdogs to the macaroni and cheese (minus the cheese) and chili mixture.
• Last but definitely NOT least, add the cheese packs to the chili mac mixture in the bowl. This way the cheese covers ALL the ingredients so everything is cheesy =) .

CHILI CHEESE DIP

Steps:

• Preheat oven to 350°F.
• Stir together cream cheese and chili until combined (mixture will be chunky). Stir in 1 cup shredded cheddar cheese.
• Spread mixture in the bottom of a 9-inch pie plate or similarly sized pan. Sprinkle with remaining shredded cheese.
• Bake until hot and cheese is melted, 10-15 minutes. Serve with tortilla chips.
• For a spicier dish, drizzle dip with hot sauce (to taste) after baking.

EASY CHEESY CHILI CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
• Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
• Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.

EASY CHEESY CHILI PIE

Steps:

• Spread chili onto bottom of 9-inch deep-dish microwaveable pie plate; top with VELVEETA.
• Mix egg, sour cream and muffin mix just until blended. Reserve 1 Tbsp. onions; stir remaining into batter. Spread over VELVEETA; cover with waxed paper.
• Microwave on HIGH 8 to 9 min. or until toothpick inserted in center of cornbread topping comes out clean, turning after 5 min. Sprinkle with reserved onions.

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.

EASY CHEESY BEEF-CHILI TACO SOUP

Steps:

• Brown meat with onions and pepper in large saucepan; drain. Return meat mixture to pan.
• Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
• Serve topped with cheese.