CHEESE AND CHILE QUICHE
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.
Categories Cheese Dairy Egg Pepper Brunch Bake Cinco de Mayo Lunch Monterey Jack Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
- Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
- Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
- Mince garlic and mash to a paste with salt using side of a large knife.
- Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
- Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
- Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
- Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
- To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.
CHILI CHEESE CASSEROLE RECIPE BY TASTY
Here's what you need: bean chili, tomato sauce, tortillas, shredded cheddar cheese
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a bowl, add the chili and tomato sauce and stir to combine.
- Add a layer of the chili mixture to the bottom of a 9x9-inch (23x23-cm) baking pan. Top with a layer of tortillas, a layer of chili, and sprinkle with cheese.
- Repeat until all ingredients are used, making sure the top layer is cheese.
- Cover and refrigerate for at least 3 hours, up to overnight.
- Preheat oven to 350˚F (180˚C).
- Remove the casserole from the refrigerator and let sit for 10 minutes on your counter.
- Poke three toothpicks in the casserole, and cover with tin foil, so that the foil doesn't touch the cheese layer.
- Bake for 30-40 minutes, or until cheese is melted.
- Cut and serve.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 41 grams, Fat 19 grams, Fiber 4 grams, Protein 18 grams, Sugar 3 grams
CHILI MAC & CHEESE
This Mexican/southwestern casserole of comfort food is high on taste and low on the scale of difficulty-a delicious combination. -Mary Aguilar, Shelby, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook until tender, 8-10 minutes., Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat until beef is no longer pink, 8-10 minutes; drain. Stir in tomatoes, tomatoes and green chiles, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese., Transfer to a greased 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.
Nutrition Facts : Calories 631 calories, Fat 35g fat (17g saturated fat), Cholesterol 105mg cholesterol, Sodium 1286mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
CHILI CHEESE TART
"When I fix this flavorful appetizer, I have to keep an eye out for sneaky fingers," informs Rachel Nash from Pascagoula, Mississippi. "My family just can't resist sampling the cheesy wedges. They're delicious topped with salsa and sour cream."
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 10-14 servings.
Number Of Ingredients 6
Steps:
- Place one sheet of pie pastry on an ungreased pizza pan or baking sheet. Sprinkle chilies and cheeses over pastry to within 1/2 in. of edges. Top with remaining pastry; seal edges and prick top with a fork., Sprinkle with chili powder. Bake at 450° for 10-15 minutes or until golden brown. Cool for 10 minutes before cutting into wedges. Serve with salsa and sour cream.
Nutrition Facts : Calories 196 calories, Fat 13g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 237mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
CARAMELIZED GARLIC TART
Tender sauteed garlic cloves make a flavorful filling for this quiche-like tart from chef Yotam Ottolenghi; the recipe appears in his cookbook, "Plenty."Photo credit: Jonathan Lovekin
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
Steps:
- Roll out puff pastry into a 16-inch circle. Fit puff pastry into an 11-by-1 1/2-inch round fluted pan with a removable bottom. Place a parchment paper-round on top of puff pastry; top with pie weights or dried beans. Transfer to refrigerator; chill for 20 minutes.
- Preheat oven to 350 degrees. Transfer tart shell to oven and bake for 20 minutes. Remove weights and paper and bake until pastry is golden, 5 to 10 minutes more. Remove from oven and set aside.
- Place garlic cloves in a small saucepan filled with water. Place saucepan over medium heat and bring to a simmer; simmer for 3 minutes. Drain and return cloves to saucepan. Add olive oil and place saucepan over high heat; cook, stirring occasionally, until garlic is fried, about 2 minutes. Add vinegar and 1 cup water; bring to a boil and immediately reduce to a simmer. Let simmer for 10 minutes. Add sugar, rosemary, chopped thyme, and 1/4 teaspoon salt. Continue simmering over medium heat until most of the liquid has evaporated and garlic is coated in a dark caramelized syrup, about 10 minutes more. Remove from heat and set aside.
- Break both goat cheeses into pieces and scatter in tart shell; spoon garlic cloves and syrup over cheese. In a large glass measuring cup, whisk together eggs, cream, creme fraiche, and remaining 1/2 teaspoon salt; season with pepper. Pour egg mixture over cheese and garlic filling, making sure the cheese and garlic are still visible.
- Transfer tart to oven and bake until tart filling is set and top is golden brown, 35 to 45 minutes. Remove from oven and let cool slightly before removing tart from pan. Trim tart as necessary and garnish with thyme sprigs; serve.
CHILE RELLENO TART
Categories Food Processor Cheese Egg Bake Cornmeal Hot Pepper Winter Bon Appétit Seattle Washington
Yield Serves 8
Number Of Ingredients 19
Steps:
- For crust:
- Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
- Preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.
- For filling:
- Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.
- Preheat oven to 375°F. Sprinkle Gruyère and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.
- Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.
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- Heat oven on medium broil. Place the poblano chiles on the top rack and turn every 3 minutes until each side of the peppers have a nice char, this takes about 12-15 minutes.
- Preheat oven to 425ºF. Place the puff pastry on a baking sheet that is lined with parchment paper.
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