Chili Cheese Rolls Recipes

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CHILI CHEESE ROLLS RECIPE



Chili Cheese Rolls Recipe image

These Chili Cheese Rolls are an absolute GAME CHANGER for entertaining. The flavor is so unique (and SO delicious) that your guests will be begging you for the recipe.

Provided by Lindsay Viker

Time 20m

Number Of Ingredients 5

16 oz sharp cheddar cheese ((we love the Cracker Barrel brand))
10 oz cream cheese (softened)
1 cup pecans
2 cloves garlic
1/2 cup chili powder

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.

Nutrition Facts : Calories 1935 kcal, Carbohydrate 51 g, Protein 74 g, Fat 170 g, SaturatedFat 77 g, Cholesterol 370 mg, Sodium 2899 mg, Fiber 25 g, Sugar 12 g, UnsaturatedFat 72 g, ServingSize 1 serving

CHILE-CHEESE ROLLS



Chile-Cheese Rolls image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

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.

CHILI-CHEESE EGG ROLLS



Chili-Cheese Egg Rolls image

More than an inventive way to use leftover or store-bought chili, this is the No. 1 request in the Bender household (and our judges know why). -Jennifer Bender, Baldwin, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8 egg rolls.

Number Of Ingredients 7

1 can (15 ounces) chili without beans
1 cup shredded cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons finely chopped seeded jalapeno pepper
8 egg roll wrappers
Oil for deep-fat frying
Sour cream and guacamole, optional

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.

Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 487mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

CHILI-CHEESE ROLL-UPS



Chili-Cheese Roll-Ups image

This is a snack I've made for my son when he wants something a little more filling than crackers or a cookie. It could also be made as a dinner entree served alongside a salad or with some refried beans. It uses roasted garlic which I make earlier in the day (cut a 1/2-inch off the top of a head of garlic, take off loose skins, put it on a piece of heavy duty foil, sprinkle a generous amount of olive oil on top, wrap foil tightly around the head of garlic and cook at 325°F for an hour. Remove, cool, and squeeze out creamy garlic paste from each clove).

Provided by TasteTester

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup diced onion
2 teaspoons roasted garlic
1 1/2 lbs lean ground beef
1 teaspoon ground cumin
2 teaspoons chili powder
salt and pepper, to taste
1 tomatoes
8 ounces of processed bar cheese (such as Velveeta)
6 burrito-size flour tortillas
1 1/2 cups shredded lettuce

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.

Nutrition Facts : Calories 559.2, Fat 26.3, SaturatedFat 11.8, Cholesterol 97.9, Sodium 898.6, Carbohydrate 42.4, Fiber 3.1, Sugar 2.6, Protein 36.6

CHILE CHEESE ROLL-UPS



Chile Cheese Roll-ups image

This is a wonderful appetizer, and works well for potlucks too. I think I saw it in the Sunday paper advertising section about 10 years ago. If you can make your own fresh pico de gallo or salsa, wonderful, but if not, jarred salsa works just fine. Cooking time includes 1 hour chilling time.

Provided by TigerJo

Categories     Vegetable

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 6

4 ounces cream cheese, softened
4 ounces shredded cheddar cheese (preferably sharp)
4 ounces diced green chilies (canned)
1/2 cup sliced scallions or 1/2 cup green onion
1/2 cup chopped black olives
4 (6 ounce) flour tortillas (fresh)

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



Chili-Cheese Roll image

I first had this at a New Year's Eve party about 25-30 years ago, go the recipe, and have been fixing it ever since. It tastes great! Prep time does not include time for the rolls to chill.

Provided by Toby Jermain

Categories     Spreads

Time 30m

Yield 7 Cups, about

Number Of Ingredients 8

2 lbs Velveeta cheese or 2 lbs other process American cheese, at room temperature
1 lb cream cheese, at room temperature
2 -3 cloves garlic, finely minced,to taste
3/4 cup chopped toasted walnuts
chili powder, as needed for coating
1 whole red chile, cut into strips,for decoration
assorted cracker, as accompaniment
melba toast, as accompaniment

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 SNACKS



Chili Cheese Snacks image

I've been collecting appetizer recipes for more than 20 years and have a host of tasty treats. These crescent roll bites are perfect for parties because they let you munch while you mingle. -Carol Nelson, Cool, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 80 appetizers.

Number Of Ingredients 7

6 ounces cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup chopped green chiles
1/4 cup chopped ripe olives, drained
2 teaspoons dried minced onion
1/4 teaspoon hot pepper sauce
2 tubes (8 ounces each) refrigerated crescent rolls

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.

Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 63mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

PARTY CHILI CHEESE LOG



Party Chili Cheese Log image

A WONDERFUL appetizer from Company's Coming. Plan ahead to allow 3 or 4 days for the flavours to really blend. (Cooking time is refrigeration time)

Provided by Swan Valley Tammi

Categories     Spreads

Time P3DT15m

Yield 4-5 dozen slices

Number Of Ingredients 6

3 cups grated cheddar cheese
4 ounces cream cheese, softened
3/4 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon pepper
chili powder

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.

CHILI CHEESE ROLL



Chili Cheese Roll image

This recipe came from a friend that I worked with at Morehouse General Hospital.

Provided by Joyce Lowery

Categories     Cheese Appetizers

Time 30m

Number Of Ingredients 7

1/2 tsp sugar
1/4 c pecans, chopped
1/8 tsp red pepper
1/2 tsp salt
8 oz cream cheese, softened
2 lb velveeta cheese, grated
2 Tbsp mexene chili powder

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.

CHILI CHEESE ROLLS



Chili Cheese Rolls image

This is a recipe out of my step-father's sister's family cookbook...it sounds easy and yummy...Use the chili of your choice...prep time doesn't include thawing time...I finally made these...make sure and use a thick/chunky chili...otherwise the liquid will spill out...hubby kept wanting to eat more and more of these things...=)

Provided by teresas

Categories     Lunch/Snacks

Time 35m

Yield 12 rols, 12 serving(s)

Number Of Ingredients 4

24 Rhodes frozen rolls
1 (15 ounce) chili, canned
1/2 lb cheddar cheese
1/2 cup cheddar cheese, shredded

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.

Nutrition Facts : Calories 135.3, Fat 9.8, SaturatedFat 5.8, Cholesterol 30.9, Sodium 333.2, Carbohydrate 4.6, Fiber 1.6, Sugar 0.6, Protein 7.9

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