Janettes Chili Lite Bites Recipes

CHRISTINA'S CHILI BITES

Steps:

• In a medium-size mixing bowl, combine hotdogs, beans, ketchup, and hot sauce. Set aside.
• Press 2 crescent-roll triangles together and roll them out to make a rectangle about 5 by 4 inches. Cut crosswise into 3 even pieces. Repeat with remaining dough to make a total of 12 pieces.
• Spoon a little of the hotdog mixture onto the center of each piece of dough and top with a little cheddar. Fold the dough around the filling and pinch the ends together to seal.
• Place the bites on a greased baking sheet and bake until browned, about 30 minutes. Serve hot, with sour cream.

JANET'S CHILI DIP

Steps:

• Preheat oven to 350°F.
• Mix the cream cheese and refried beans together well and spread with a spatula into a 9X13 baking pan.
• Spread the 2 cans of chili over the bean mixture.
• Pour the jar of salsa over the chili.
• Sprinkle the diced green chilies over the salsa.
• Sprinkle the onions over the green chilies.
• Sprinkle both cheeses over the onions.
• Bake in oven for 30 minutes or until cheese is bubbly.
• NOTE: Janet uses the microwave for 15 minutes or until the cheese is just melted.
• I used the oven.

CHILI MAC 'N' CHEESE BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200°C) with a 12-cup nonstick muffin tin inside.
• Make the McCormick® chili: Heat the canola oil in a large pan over medium-high heat. Add the onion and sauté until the onion is translucent, 3-5 minutes.
• Add the ground beef and cook, stirring with a wooden spoon to break up the beef, for 5-7 minutes, until the meat is browned.
• Drain any excess fat from the meat mixture, then add the McCormick® Chili Seasoning and water. Mix and cook for another 4-5 minutes, until the spices are well incorporated. Remove the pan from the heat.
• Make the mac 'n' cheese: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium. Slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
• Turn off the heat, then add 1½ cups shredded cheddar cheese and the salt. Whisk until the cheese is melted and well incorporated. Add the cooked macaroni to the cheese sauce and stir with a wooden spoon until the noodles are well coated.
• Add the chili to the mac 'n' cheese and stir until well incorporated.
• Carefully remove the hot muffin tin from the oven and grease with nonstick spray.
• Sprinkle a heaping tablespoon of shredded cheddar cheese into each cup.
• Fill each cup with the chili mac 'n' cheese, pressing down slightly with the back of a spoon to flatten the tops.
• Place the muffin tin on a baking sheet, then bake for 15-20 minutes or until the sides of the mac 'n' cheese cups are bubbling. Remove from the oven and let cool for at least 20 minutes to set up.
• Using a plastic knife to avoid scratching the muffin tin, loosen around the edges of each chili mac 'n' cheese bite. Then remove from the pan. If the cups are falling apart, let cool for another 10 minutes.
• Top the chili mac 'n' cheese bites with sour cream, shredded cheddar cheese, scallions, and jalapeño slices, if desired.
• Enjoy!

CHICKEN CHILI WONTON BITES

Steps:

• Preheat oven to 350°. Press wonton wrappers into greased miniature muffin cups. Bake 4-6 minutes or until lightly browned., In a small bowl, mix salad dressing and seasoning mix; add chicken and toss to coat. Spoon 1 tablespoon filling into each wonton cup. Sprinkle with cheese., Bake 8-10 minutes longer or until heated through and wrappers are golden brown. Serve warm. If desired, top with sour cream and green onions before serving.

CHOCOLATE CHILI BITES

Steps:

• Pre-heat your oven to 400°F.
• Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.
• Transfer the melted chocolate and butter into a mixing bowl and add the sugar, stirring it in with a wooden spoon.
• Let the mixture cool a little.
• Add the eggs one by one, mixing well with the spoon after each addition.
• Add a rounded tablespoon of flour and mix well.
• Stir in the chili powder.
• Pour the dough into non-stick or silicone petit four molds, and bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side.
• Let the the mini bites cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.