CHILI CHEESE BITES
This version of "cheese straws" is a great snack - but be careful, if you start eating them hot out of the oven, there just might not be any left for anyone else!
Provided by Holly Roeder @roederwriter
Categories Cheese Appetizers
Number Of Ingredients 6
Steps:
- blend flour and butter until the consistency of bread crumbs
- add cheese, chili powder and worcestershire, mix well to a soft dough consistency (add more cheese if desired)
- shape as desired or roll out and cut, or press through cookie press. I shaped into ovals and then drug fork tines through the top.
- bake for 10-15 minutes at 325 degrees until crisp, cool on wire rack and sprinkle with paprika
CHILI CHEESE BITES
Make and share this Chili Cheese Bites recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 27m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205'C).
- Sift flour, salt and spices into a bowl.
- Cut in butter finely until mixture resembles breadcrumbs.
- Add grated cheese and mix well.
- Mix egg with cold water.
- Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough.
- Knead gently on a lightly floured surface.
- Roll out dough to a 12x6" rectangle.
- Trim edges.
- Cut in half lengthwise and transfer to a baking sheet.
- Brush each half with remaining egg mixture.
- Sprinkle 1 half with sesame seeds and the other half with poppy seeds.
- Cut each half in 10 triangles and separate slightly to prevent sticking.
- Bake in preheated oven 10-12 minutes or until light golden and cooked through.
- Cool on a wire rack.
- Store in an airtight container up to 2 weeks.
Nutrition Facts : Calories 127.4, Fat 8, SaturatedFat 4.4, Cholesterol 39.3, Sodium 134.8, Carbohydrate 10.2, Fiber 0.6, Sugar 0.2, Protein 3.8
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.
CHILI MAC 'N' CHEESE BITES RECIPE BY TASTY
Here's what you need: canola oil, medium sweet onion, ground beef, McCormick® Chili Seasoning Mix, water, unsalted butter, all purpose flour, whole milk, shredded cheddar cheese, kosher salt, macaroni, nonstick cooking spray, sour cream, shredded sharp cheddar cheese, scallions, jalapeño
Provided by McCormick
Categories Dinner
Yield 12 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 472 calories, Carbohydrate 45 grams, Fat 20 grams, Fiber 1 gram, Protein 23 grams, Sugar 3 grams
SPICY CHEESE BITES
Classic French nibbles that are devilishly moreish
Provided by Good Food team
Categories Dinner, Snack, Starter, Supper
Time 25m
Yield Makes around 24
Number Of Ingredients 6
Steps:
- Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
- Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
- When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.
Nutrition Facts : Calories 103 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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