Chili Cheese Roll Recipes

Steps:

• Melt 2 tablespoons butter with 1/2 grated garlic clove and a pinch of pepper. Slice one 11-ounce tube refrigerated French bread dough into 12 pieces; arrange cut-sides down on a baking sheet. Brush with the garlic butter and top each with a pickled jalapeno slice and a 3/4-inch cube of Monterey Jack cheese. Bake at 375 degrees F until golden brown, 20 minutes.

Steps:

• In a small bowl, combine the chili, cheese, onion and jalapeno. Place 1/4 cup chili mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sour cream and guacamole if desired.

Steps:

• In a large bowl, thoroughly mix together cheeses and garlic.
• An electric mixer can be used.
• DO NOT USE A BLENDER.
• Mix in chopped nuts.
• Form into 2 or 3 rolls on plastic wrap, and use to help form the rolls.
• Chill until firm.
• Unwrap rolls, sprinkle all over with chili powder and chill for at least a couple hours to allow flavor to develop.
• Garnish with chili strips in a star-pattern.
• Serve chilled or at room temperature with assorted crackers.
• Note: If fixing for home consumption, don't bother with forming into rolls and decorating.
• Just mix everything together, including a generous amount of chili powder, and store in refrigerator in a covered container.

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.

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder until blended. , Separate each tube of crescent roll dough into four rectangles; press perforations to seal. Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side. Wrap in plastic and chill for at least 1 hour., Cut each roll into eight slices; place on ungreased baking sheets. Sprinkle with additional chili powder if desired. Bake at 350° for 10-12 minutes or until golden brown.

Steps:

• Thaw rolls.
• Preheat oven to 350°F.
• Press 2 rolls together to make a 5 inch circle.
• Cut cheese into 12 1-inch cubes.
• In center of each circle place 1 cube of cheese and 2 Tbls of chili.
• Pull all edges to the top and pinch together; place in sprayed muffin pan.
• Sprinkle with shredded cheese, cover, let rise 15 minutes.
• Bake for 20 minutes.

Steps:

• In medium bowl, blend cheeses, chiles, scallions and olives.
• Spread 1/2c cheese mixture on each tortilla and roll up jelly-roll fashion.
• Wrap each roll tightly in plastic and chill at least one hour.
• Using a very sharp knife, cut each roll into twelve half-inch thick slices; serve with salsa.

Steps:

• 1. Mix all ingredients except chili powder.
• 2. Make into rolls and roll into chili powder.
• 3. Place rolls into wax paper. Chill.
• 4. When ready to serve, cut into 1/2 inch slices and serve with favorite round crackers.

Steps:

• Preheat a larage sauté pan on medium-high for 2-3 minutes.
• Spray pan with a cooking spray such as Pam. Add onions and garlic; sauté 1-2 minutes, stirring occasionally.
• Add ground beef, cumin, chili powder, salt and pepper. Cook 5-7 until meat is brown and no pink remains. Stir frequently and break up meat as it cooks.
• While meat is browning, cut tomato into quarters and remove core. Dice into bite-size pieces and set aside. Dice cheese into bite-size pieces.
• Drain beef and return to pan. Add cheese and heat until cheese is melted, stirring frequently, and reducing heat if needed. Remove from heat and let stand 2 minutes.
• Remove tortillas from package and place on paper towel. Place in microwave and heat on high for 30 seconds.
• Assemble roll-ups as follows: Place tortillas on flat surface and add 1/2 cup beef mixture to each tortilla. Divide tomato and lettuce between each tortilla. Fold one side up about 1 inch to form the bottom, and roll tortilla to make a cylinder shape. Serve.