Chili Cheese Turnovers Recipes
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.
Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.
CHILI CHEESE SNACKS
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
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.
CHEDDAR-CHIVE TURNOVERS
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 3 tablespoons melted butter with a pinch of salt and cayenne. Lay out rounds of refrigerated biscuit dough on a parchment paper-lined baking sheet. Brush with the butter; top with shredded cheddar and chopped chives. Fold into half-moons and crimp to seal, then bake as the label directs. Brush with more butter.
CHEESE AND CHUTNEY TURNOVER
You can view a video of how to make this recipe at www.digitalcookbook.tv Another flavored chutney may be used but mango is preferred. I couldn't hear the sound on the video for this for some reason, so I've adapted the directions like I always do because the amount of chutney didn't seem to equal its use, so less chutney may be used origionally it was 5 tbsp. I will re-do them better when I can view or you may wanna try and view yourself.
Provided by Michelle_My_Belle
Categories Cheese
Time 26m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Reserve two tbsp of chutney.
- Mix cream cheese, cheese, scallions and curry power and 1 1/2 T of chutney. Place puff pastry on work surface, and cut each sheet into 12 equal squares.
- Equally divide filling between the 24 squares in the center, top evenly with remaining chutney (not the reserved).
- Put egg in a small bowl and beat.
- Egg wash edges, fold over diagonally, and crimp.
- Bake at 400° for 10 minutes, brush with reserved chutney, and bake for 6 minutes more.
Nutrition Facts : Calories 139, Fat 10, SaturatedFat 3.3, Cholesterol 15.2, Sodium 79.6, Carbohydrate 9.7, Fiber 0.4, Sugar 0.3, Protein 2.7
CHILI CHEESE TURNOVERS
In Hemet, California, Margaret Wilson serves these stuffed pockets with a creamy dipping sauce. 'They're a great grab-and-go lunch or even a hearty late-night snack,' she writes. Using tubes of refrigerated dough keeps the preparation quick.
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- On a lightly floured surface, press pizza dough into two 12-inch squares. Cut each into four 6-inch squares. In a bowl, combine the cheese, chili and beans. Spoon 1/2 cup in the center of each square. Fold dough diagonally over filling; press edges to seal.
- Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425 degrees F for 13-18 minutes or until golden brown. Cool for 5 minutes. Meanwhile, in a small bowl, combine tomatoes and sour cream. Serve with turnovers.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 48.9 g, Cholesterol 52.8 mg, Fat 20.8 g, Fiber 4.8 g, Protein 21.5 g, SaturatedFat 11.8 g, Sodium 1357.7 mg, Sugar 4.9 g
CHILI CHEESE TURNOVERS
In Hemet, California, Margaret Wilson serves these stuffed pockets with a creamy dipping sauce. 'They're a great grab-and-go lunch or even a hearty late-night snack,' she writes. Using tubes of refrigerated dough keeps the preparation quick.
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- On a lightly floured surface, press pizza dough into two 12-inch squares. Cut each into four 6-inch squares. In a bowl, combine the cheese, chili and beans. Spoon 1/2 cup in the center of each square. Fold dough diagonally over filling; press edges to seal.
- Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425 degrees F for 13-18 minutes or until golden brown. Cool for 5 minutes. Meanwhile, in a small bowl, combine tomatoes and sour cream. Serve with turnovers.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 48.9 g, Cholesterol 52.8 mg, Fat 20.8 g, Fiber 4.8 g, Protein 21.5 g, SaturatedFat 11.8 g, Sodium 1357.7 mg, Sugar 4.9 g
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