Chili Cheese Snacks Recipes

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.

CHILI CHEESE ROLLS RECIPE

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.

CHILI CHEESE CUBES

Steps:

• Preheat oven to 350 degrees. Grease a 13- x 9- x 2-inch baking dish.
• In a large mixer bowl, beat eggs with electric mixer until light -- 4 to 5 minutes.
• Stir together flour, baking powder and salt; add to eggs and mix well.
• Fold in the cheeses and chilies (and olives, if used).
• Turn into prepared baking dish. Bake in preheated oven for 40 minutes.
• Remove from oven; let stand 10 minutes. Cut into small squares; serve hot as appetizers. Leftovers are good cold, also. Serve as a snack or as part of a luncheon dish.

VEGAN CHILI CHEESE DOGS

Steps:

• For the beans: Heat the oil in a large skillet over medium heat. Add in the onion, season with salt and pepper and cook until lightly golden and soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add in the beans, tomato paste, chili powder, smoked paprika, cumin and cayenne and cook for 4 to 5 minutes, or until the beans start to pop. Stir in the water, season with more salt and pepper and turn the heat down to low to keep warm.
• Meanwhile, for the cheese sauce: Place the potatoes and sweet potatoes into a large pot of cold water. Season well with salt and bring to a boil over high heat. When the water reaches a boil, add in the cashews and cook until the potatoes and cashews are tender, about 10 minutes. Reserve about 1/2 cup of the cooking liquid then drain the potatoes and cashews and transfer to a high-powered blender. Add the oil, pickled jalapeños, vinegar or pickling liquid, 2 tablespoons nutritional yeast and 2 teaspoons of tomato paste. Season with the garlic powder, onion powder, chili powder, cayenne pepper and salt. Add 1/4 cup of reserved cooking liquid and blend until smooth, adding more water, nutritional yeast, tomato paste and/or salt, if needed. Transfer the cheese sauce to a small pan to keep warm over low heat while you cook the hot dogs.
• For the hot dogs: Cook the hot dogs in a pan over medium-high or on the grill over medium until lightly charred.
• Serve in the buns topped with beans, a good drizzle of the cheese sauce and a sprinkling of green onions, cilantro and pickled jalapeños, if using.

CHILI CHEESE SNACKS

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.

CHILI CHEESE SQUARES

Steps:

• Place cheese and chilies in the bottom of a greased 9x13-inch pan.
• Beat Bisquick, milk and eggs together. Pour over cheese and bake in oven for 20-30 minutes at 350 degrees or until golden brown.
• Cut into squares.

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.