Cheddar Chili Pillows Recipes

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CHILI CHEDDAR PENNE



Chili Cheddar Penne image

There's plenty of saucy, cheese flavor in Chili Cheddar Penne, from Aaron Werner of Madison, Wisconsin. Taco seasoning and canned chilies give it a zippy Southwestern flare. Make it as spicy as you like by using mild or hot chilies and regular or spicy taco seasoning. Make this dish as spicy as you like by using mild or hot chilies, as well as regular or spicy taco seasoning. Save the rest of the taco seasoning packet to use for another dish.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1-1/3 cups uncooked penne pasta
4 teaspoons butter
4 teaspoons all-purpose flour
1 cup whole milk
2 cups shredded cheddar cheese
4 teaspoons taco seasoning
1/4 teaspoon salt
2/3 cup frozen corn, thawed
2/3 cup chopped fresh tomatoes
1 can (4 ounces) chopped green chilies, drained
Sliced avocado, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. , Stir in the corn, tomatoes and chilies just until combined. Garnish with avocado if desired.

Nutrition Facts :

CHEDDAR CHILI BRAID



Cheddar Chili Braid image

Hot roll mix gives me a head start when making this savory bread. I usually make it with a big pot of chili and serve thick warm slices for "dunking".

Provided by Taste of Home

Time 50m

Yield 1 loaf (12 slices).

Number Of Ingredients 6

1 package (16 ounces) hot roll mix
1 cup warm water (120° to 130°)
2 large eggs
2 cups shredded cheddar cheese
2 tablespoons canned chopped green chilies, drained
2 tablespoons grated Parmesan cheese

Steps:

  • In a large bowl, combine the contents of the roll mix and yeast packets; stir in the water, one egg, cheddar cheese and chilies. Turn onto a floured surface; knead dough until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes., Divide into thirds. Shape each into a 14-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until golden brown. Remove from pan to a wire rack.

Nutrition Facts : Calories 222 calories, Fat 8g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 397mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

CHILI CHEDDAR BISCUITS



Chili Cheddar Biscuits image

Chili powder lends a little kick to these flaky, buttery biscuits. "I like to serve them with steaming bowls of chili or hearty beef soup," writes Kim Marie Van Rheenen of Mendota, Illinois.

Provided by Taste of Home

Time 30m

Yield 15 biscuits.

Number Of Ingredients 9

1-1/3 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons dried parsley flakes
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup whole milk
1 large egg, lightly beaten
1-1/2 cups shredded cheddar cheese

Steps:

  • In a large bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 145 calories, Fat 10g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 259mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CHILI CHEDDAR PINWHEELS



Chili Cheddar Pinwheels image

These baked Southwestern bites, made with crescent roll dough, will steal the show at your next get-together. "They'll disappear in no time," assures Mary Dorchester of Midland, Texas.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 64 appetizers.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
2 tablespoons picante sauce
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
2 tubes (8 ounces each) refrigerated crescent rolls
Additional chili powder, optional

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.

Nutrition Facts : Calories 101 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 199mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CHEDDAR-CHILI BREAD TWISTS



Cheddar-Chili Bread Twists image

Green chilies are prolific here in New Mexico, so I'm always looking for ways to cook with them. These twists are often requested by my family.

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 12

1-1/4 cups buttermilk
2 cups shredded cheddar cheese
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 large eggs
1/2 teaspoon salt
5-1/4 to 5-3/4 cups all-purpose flour
TOPPING:
1-1/2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
Grated Parmesan cheese

Steps:

  • In a large saucepan, heat the buttermilk and cheese over low heat, stirring until cheese is melted (mixture will appear curdled). Cool to 110° to 115°. In a large bowl, dissolve sugar and yeast in warm water. Add the buttermilk mixture, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, for topping, combine cheddar cheese and chilies; set aside., Punch dough down; turn onto a lightly floured surface and divide in half. Roll each portion into an 18x12-in. rectangle. Spray one half with cooking spray. Top with cheese mixture and remaining dough., Cut into twelve 1-1/2-in. strips. Cut each strip in half and twist. Place 1 in. apart on greased foil-lined baking sheets. Sprinkle with Parmesan cheese. , Bake at 375° for 15-20 minutes or until lightly browned. Remove to wire racks. Serve warm. Refrigerate any leftovers.

Nutrition Facts : Calories 350 calories, Fat 11g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 373mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

CHEDDAR MELT CHILI



Cheddar Melt Chili image

This ground beef dish gets its heat from three different sources-salsa, beans and chili powder. Hamburger Helper® dinner mix makes it easy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 1/3 cups hot water
1 box Hamburger Helper™ Cheddar cheese melt
1 cup Old El Paso™ Thick 'n Chunky salsa (any variety)
1 2/3 cups milk
1/4 to 1/2 teaspoon chili powder
2 cans (15 oz each) spicy chili beans in sauce, undrained
3/4 cup shredded Cheddar cheese
1 large tomato, chopped (about 1 cup)

Steps:

  • In 4-quart Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Stir in hot water, sauce mix and uncooked pasta (from Hamburger Helper box), salsa, milk, chili powder and beans. Heat to boiling, stirring frequently.
  • Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
  • Remove from heat; stir. Sprinkle each serving with 2 tablespoons cheese and tomato.

Nutrition Facts : Calories 480, Carbohydrate 53 g, Cholesterol 65 mg, Fat 1, Fiber 7 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 2080 mg, Sugar 12 g, TransFat 1 g

ANITA'S SLOW COOKED CHILI IN CHEDDAR BOWLS



Anita's Slow Cooked Chili in Cheddar Bowls image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

1 1/4 pounds lean ground beef
2 tablespoons vegetable oil
1/4 cup dry wine
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 clove garlic, minced
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can black beans, drained
1 (14-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
Cooking spray
1 pound fresh or frozen bread or pizza dough, thawed according to package directions
1/2 cup shredded Cheddar
Sour cream
Diced onion
Diced tomato
Diced avocado
Shredded Cheddar

Steps:

  • Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray.
  • To make the chili:*
  • Heat 2 teaspoons vegetable oil in a large stock pot over medium-high heat. Add beef and cook 5 minutes, until browned, breaking up the meat as it cooks. Add remaining ingredients and bring to a simmer. Reduce heat to medium-low, partially cover and simmer 20 minutes.
  • For the bread bowls: Divide dough into 4 equal portions and roll each portion into a ball. Place balls on prepared baking sheet, top with shredded cheese and bake for 15 minutes. Remove from oven and when cool enough to handle, cut a small portion from the top of each ball (reserve cut-out piece for another use). Press into the center, making a bowl for the chili. Spoon in chili into the bread bowls and top with desired toppings.

CHILI CHEDDAR BISCUITS



Chili Cheddar Biscuits image

An outstanding biscuit recipe that is especially good with Tex-Mex inspired meals like chili con carne or a spicy beef stew. Or, just split and stuff with scrambled egg and ham or bacon and you've got a mean breakfast!

Provided by evelynathens

Categories     Breads

Time 32m

Yield 8 serving(s)

Number Of Ingredients 8

2 1/2 cups all-purpose flour
2 1/2 teaspoons double-acting baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 1/2 tablespoons cold butter, cut into bits
6 ounces coarsely-grated cheddar cheese
5 jalapenos, seeded and minced (2 inches long, don't forget to wear kitchen gloves!)
1 1/4 cups sour cream

Steps:

  • Make biscuits: Into a bowl, sift together flour, baking powder, baking soda and the salt; add the butter and blend the mixture until it resembles coarse meal.
  • Stir in the cheddar and the chilies; add the sour cream and stir the mixture until it just forms a soft, but not sticky, dough.
  • Knead the dough gently for 20 seconds (about 6 turns) on a lightly-floured surface.
  • Roll or pat it out ½ inch thick and with a 3 ½ inch cookie cutter, cut out 8 rounds.
  • Bake on an ungreased baking sheet in the middle of a preheated 430F oven for 15-17 minutes, or until they are golden.

Nutrition Facts : Calories 340, Fat 18.6, SaturatedFat 11.5, Cholesterol 47.7, Sodium 665.9, Carbohydrate 32.5, Fiber 1.3, Sugar 0.6, Protein 10.6

CHEDDAR CHILI SOUP



Cheddar Chili Soup image

Easy to make and a nice change from your standard soups. This is great served with a loaf of crusty bread or tortilla chips! A flavorful choice!

Provided by MMers

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon canola oil
1 large onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon cumin
2 teaspoons chili powder
2 baking potatoes, chopped
2 cups chicken stock
1 (19 ounce) can red kidney beans, drained
2 1/4 cups shredded old cheddar cheese
2 cups milk
2 cups frozen corn kernels
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped green onion

Steps:

  • In saucepan, heat oil over medium heat.
  • Cook onion until soft.
  • Add garlic, jalapeno pepper, chili powder and cumin.
  • Continue cooking for about 2 minutes.
  • Add potatoes and stock; bring to boil.
  • Cover and cook for about 15 minutes.
  • Add 1/2 of the kidney beans.
  • Transfer to blender or food processor and puree until smooth.
  • Return mixture to saucepan over medium heat.
  • Add 2 cups of the cheese, remaining kidney beans, milk, corn, salt and pepper.
  • Cook, stirring, for about 10 minutes until cheese is melted and soup is heated through.
  • Garnish with green onion and rest of cheese.

CHILI CHEDDAR PINWHEELS



Chili Cheddar Pinwheels image

These are great for parties, holidays or for a late night snack. I love the crescent dough for a change from the tortillas. One thing I know is, they will disappear in no time!

Provided by keen5

Categories     Lunch/Snacks

Time 37m

Yield 64 appetizers

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
1 cup shredded cheddar cheese (4 ounces)
1 (4 ounce) can chopped green chilies, drained
2 tablespoons picante sauce
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
2 (8 ounce) cans refrigerated crescent dinner rolls
additional chili powder (optional)

Steps:

  • In a mixing bowl, beat cream cheese.
  • Add the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder.
  • 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 wrap 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 degrees for 10-12 minutes or until golden brown.

CHEDDAR CHILI PILLOWS



Cheddar Chili Pillows image

Make and share this Cheddar Chili Pillows recipe from Food.com.

Provided by Pamela

Categories     Cheese

Time 55m

Yield 16 serving(s)

Number Of Ingredients 16

1/4 cup white onion, chopped
1 tablespoon oil
2 garlic cloves, crushed
1/2 lb ground beef
1 (19 ounce) can whole tomatoes
1/2 cup dried lentils
2/3 cup water
1/2 teaspoon vinegar
1/2 teaspoon mustard powder
1/4 teaspoon pepper
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon celery seed
1/4 cup tomato sauce
1 cup cheddar cheese, grated
1 (450 g) package puff pastry sheets

Steps:

  • Cook onions in oil until onions are transparent and then add garlic.
  • Add ground beef and scramble fry until meat is cooked through.
  • Drain tomatoes completely and then roughly chop whole tomatoes with kitchen scissors right in the can and then add to ground beef.
  • Add lentils, water, vinegar, and spices.
  • Turn heat to low and simmer until lentils are soft, about 20-25 minutes.
  • Add tomato sauce and remove from heat.
  • Stir in cheddar cheese and set aside.
  • Preheat oven to 350 degrees.
  • Roll out puff pastry and slice in to four strips and then cut each into four pieces to make 16 pieces.
  • Add 1-2 tablespoons of meat/lentil mixture to the middle of 8.
  • squares.
  • Top with remaining squares and seal edges by crimping with the tines of a fork to create the "pillow".
  • Poke fork into the top of each pillow twice and place onto a greased baking sheet.
  • Bake at 350 degrees for 15 minutes or until golden brown.
  • Repeat with second sheet of puff pastry.
  • Serve warm.
  • These pillows can be made ahead and frozen. To reheat, place frozen on baking sheet and bake at 350 degrees for 15 minutes or until heated through.

Nutrition Facts : Calories 254.3, Fat 16.3, SaturatedFat 5.2, Cholesterol 17.1, Sodium 149.4, Carbohydrate 18.8, Fiber 2.9, Sugar 1.6, Protein 8.5

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