Cheesy Green Chili Twists Recipes

Steps:

• Thaw pastry sheet at room temperature 30 minutes. Meanwhile, in small bowl, beat egg and water until well blended; set aside. In another small bowl, mix cheese and chili powder.
• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• On lightly floured surface, roll thawed pastry sheet with rolling pin into 14x10-inch rectangle; cut in half lengthwise. Brush egg mixture over both rectangles; reserve remaining egg mixture. Spread cheese mixture evenly over 1 rectangle; top with second rectangle, egg side down. Gently roll pastry to seal.
• Cut pastry crosswise into 28 (1/2-inch) strips. Twist strips; place 2 inches apart on cookie sheet, pressing ends down. Brush with remaining egg mixture.
• Bake 10 to 12 minutes or until golden brown. Serve warm or at room temperature.

Steps:

• Spray counter lightly with non-stick cooking spray. Combine 12 rolls together and roll into an 18x12-inch rectangle. Repeat with remaining 12 rolls. Brush both dough rectangles with butter. Combine cheese and green chiles and sprinkle over one dough rectangle. Top with remaining dough rectangle, butter side down. Cut into twelve 1 1/2-inch strips. Twist each strip several times. Place at least one inch apart on large sprayed baking sheets. Sprinkle with Parmesan cheese. Bake at 350°F 15-20 minutes or until lightly browned.

Steps:

• Pre-heat oven to 350.
• beat butter & cheese until well blended. add green chilis, worcestershire sauce and hot sauce. graduallly add flour, you may have to use your hands at this point. mix well.
• shape heaping teaspoonfuls of dough into balls, place onto a cookie sheet and flatten to about 1/4 inch thick. you want them pretty thin.they can be put close together because they do not spread much. bake for 18 to 20 minutes or until golden brown.

Steps:

• Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

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.

Steps:

• Sauté the chilies, onions, and garlic in butter until soft.
• Add cream and chicken stock and bring to simmer (the stage just before a rolling boil). Be careful not to let the liquids boil over.
• Quickly whisk in seasonings and grits. Stir constantly until grits begin to thicken.
• Gently fold in cheeses and let sit for at least 5 minutes.