Slow Cooker Chili Cheese Casserole Food

CHILI CHEESE CASSEROLE!

Chili Cheese Casserole! image

This is a wonderful side dish that can be served cut into squares. It is not too spicy! I received it at an Art Seminar years ago, and it is always requested.

Provided by Koechin Chef

Categories Cheese

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup butter, melted
10 eggs
1/2 cup flour
1 lb monterey jack cheese, shredded
3 (4 ounce) cans chopped chilies
1 pint small curd cottage cheese
1 teaspoon baking powder
1 teaspoon salt

Steps:

In a large bowl, whisk the eggs.
Add the flour, baking powder and salt, and whisk to combine.
Add all remaining ingredients. Stir well.
Pour into 9x13 sprayed casserole dish.
Bake at 400* for 10 minute REDUCE HEAT to 350*.
Continue to bake 35-40 minute
Serve hot cut into squares. Enjoy, Koechin.

Nutrition Facts : Calories 339.7, Fat 25.1, SaturatedFat 14.5, Cholesterol 236, Sodium 694.1, Carbohydrate 8.4, Fiber 0.6, Sugar 2.1, Protein 20.4

SLOW COOKER CHILI QUESO DIP

Slow Cooker Chili Queso Dip image

Everyone's favorite game day Chili Queso Dip. This dip has the perfect consistancy and is great topped with pico de gallo salsa.

Provided by Sarah Olson

Categories Appetizer

Time 2h15m

Number Of Ingredients 12

Ingredients

32 oz. Velveeta (sliced or cubed)
30 oz. Original Hormel® Chili with Beans ((two-15-oz. cans))
2 Tbsp. chili powder ((cut in half if you don't like spicy))
1 tsp. cumin
1 lime
2 cups milk
4 Roma tomatoes (diced )
1 jalapeno (miced)
1/8 cup finely minced cilantro
1/4 cup diced red onion
1/2 lime
1/4 tsp. salt

Steps:

Add the Velveeta and chili to the slow cooker.
Sprinkle over the chili powder and cumin.
Cut the lime in half and squeeze out all the juices over the items in the slow cooker.
Pour over the milk. Stir.
Place the lid on the slow cooker.
Cook on HIGH for 2 hours. Stirring occasionally.

Nutrition Facts : Calories 227 kcal, Carbohydrate 18 g, Protein 17 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 1327 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving

SLOW COOKER CHILI

Slow Cooker Chili image

Make and share this Slow Cooker Chili recipe from Food.com.

Provided by FruitLoop

Categories One Dish Meal

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs ground round
2 (16 ounce) cans kidney beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 onions, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
cayenne pepper (I use 1/4 t.)
shredded cheddar cheese

Steps:

Cook ground beef in a skillet until browned; drain off fat.
Pour into a slow cooker.
Add the next 9 ingredients.
Cover and cook on low for 6-8 hours.
Ladle chili into individual serving bowls; Sprinkle with cheddar cheese.

Nutrition Facts : Calories 337.4, Fat 19.1, SaturatedFat 7.2, Cholesterol 64.4, Sodium 944, Carbohydrate 19.9, Fiber 6.9, Sugar 5.1, Protein 21.6

CHILE CHEESE CASSEROLE

Chile Cheese Casserole image

This breakfast dish was inspired by the Mexican dish, chilaquiles. By using baked tortilla chips, a mixture of eggs and egg whites and just a bit of sharp Cheddar and pepper jack, the fat is low while the flavor is high.

Provided by Food Network Kitchen

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
4 cups baked tortilla chips, 2 1/2 ounces
6 egg whites
4 large eggs
1/4 cup skim milk
3/4 teaspoon ancho chili powder
1/8 teaspoon freshly ground black pepper
1 (4-ounce) can mild chopped green chiles
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
1/2 cup shredded sharp Cheddar cheese, about 2 ounces
1/2 cup shredded pepper jack cheese, about 2 ounces
1/2 cup prepared green salsa verde
Reduced-fat sour cream, optional

Steps:

Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.

SLOW-COOKER CHILE CON QUESO

Slow-Cooker Chile Con Queso image

Provided by Katie Lee Biegel

Categories appetizer

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1 pound ground beef
3 tablespoons chili powder
1 teaspoon garlic powder
One 32-ounce block processed cheese, such as Velveeta, cubed
One 16-ounce jar salsa
Tortilla chips, for serving

Steps:

Brown the beef in a large skillet over medium-high heat, 10 to 15 minutes. Add the chili powder and garlic powder and stir to combine. Add 1/4 cup water and let simmer until evaporated.
Transfer the beef to a slow cooker. Stir in the cheese and salsa. Cover and let cook on high until melted, about 1 hour.
Serve with tortilla chips.

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