Chili Cheese Roll Recipe

Ingredients:

1 pkg of cheese (American, 8 oz); grated
1 pkg of cream cheese (3 oz); softened
1/8 tsp of garlic powder (McCormick)
1/4 c of pecans; chopped
2 Tbsps of powdered chili

Instructions:

Combine cream cheese and American cheese; mix thoroughly. Add pecans and garlic; stir thoroughly. Shape to a 10-inch log.

Roll on the powdered chili and place inside the refrigerator till firm or set. Slice then serve along with crisp crackers.

>> Chili Cheese Roll Recipe

Chili Cheese Corn Recipe

Ingredients:

8 c of corn (canned); drained well
1/4 c of vegetable oil (or canola oil)
1 Tbsp of salt
1-1/2 c of cheese (Cheddar); grated
1 Tbsp of chili powder

Instructions:

Saute corn lightly on a skillet. Add the cheese; cook above gentle heat till the cheese has melted. Add the chili.

>> Chili Cheese Corn Recipe

Chili Deluxe Mrs. M. J. Holowak Recipe

Ingredients:

2 c of beans (cooked)
2 c of sauce (tomato)
1 tsp of paprika
1 tsp of garlic (salted)
2 Tbsps of chili (powder form)
1 tsp of salt
1 Tbsp of flour
1 slice of garlic (small)
1 pc of onion (small)
1 slice of bacon or salted pork
1 lb of beef

Instructions:

Saute the beef, salted pork, garlic and onion. Mix in flour, (tomato) sauce, salt and spices. Simmer for an hour and a half until cooked through.

As a variation for a dish that has beans, can add in beans and gently simmer until they are tender.

>> Chili Deluxe Recipe

Corn Cheese & Chilis Recipe

Ingredients:

1 bag frozen corn (22 oz)
1 lb cheese (cheddar)
1 (4 oz) can of chilis (green); chopped
6 garlic cloves; minced
Optional:
4 peppers (Jalapeno)
2 peppers (Cubanelle)
1 pc onion; chopped
1 dash hot sauce (Tabasco)

Instructions:

Coarsely chop corn (in batches) using a (food) processor. Shred cheddar cheese then add to chopped corn. Combine chopped chilis to the mixture and stir well.

Pick any of the optional ingredients (remove seeds and core, and for garlic, peel), chop into small pieces. Using a frying pan with some oil, stir in onion, peppers, garlic then cook for a number of minutes.

Add spiced corn. Pour into a baking pan (Corningware) and bake for one hour at 350 degrees F.

>> Corn Cheese & Chilis Recipe

Chili Quiche Recipe

Ingredients:

1/2 c of butter; melted
10 pcs of eggs; beaten lightly
1/2 c of flour
1 tsp of baking powder (Calumet)
Salt (to taste)
8 oz of chili pepper (green); chopped
Pepper (Ortego); chopped
2 c of cheese (Cottage, small curd)
1 c of cheese (Monterey Jack); grated
1 c of cheese (Cheddar); shredded

Instructions:

Combine eggs, flour, salt, and baking powder; mix thoroughly. Add butter, cheeses, peppers, and (Cottage) cheese; mix thoroughly. Pour onto a buttered 9×13 baking pan.

Bake at 400 degrees F for 15 mins. Reduce the heat to 350 degrees F and continue to bake for 35 to 40 mins. Serve at once or place inside the freezer, reheat before serving.

>> Chili Quiche Recipe

Chili Cheese Bites Recipe

Ingredients:

4 Tbsps of butter
1/4 c of flour
5 pcs of eggs
1/2 tsp of baking powder (Calumet)
1/16 tsp of salt
1 c of cheese (small curd, Cottage)
4 oz of green chilies; chopped
8 oz of cheese (Monterey Jack); shredded

Instructions:

Preheat the oven at 400 degrees F. Melt the butter inside a 9-inch square baking pan inside the oven. Even out the butter on the pan.

Beat the eggs, add flour, salt, and Calumet. Add (melted) butter, chilies, and cheeses; blend thoroughly. Transfer onto the pan and bake for 15 mins.

Reduce the heat (350 degrees F) and bake for another 30 to 35 mins till slightly brown.

Let it cool for a while then cut to squares. Serve.

>> Chili Cheese Bites Recipe

Chili-Cheese Corn Bread Recipe

Ingredients:

1 c & 2 Tbsps of cornmeal (yellow)
2 tsps of baking powder
1/4 c of flour (whole wheat)
1/2 tsp of baking soda
1 & 1/4 c of buttermilk
1/2 tsp of salt
1 pc of egg & 1 egg white; slightly beaten
2 Tbsps of chili (mild green); chopped
1/4 c of cheese (sharp cheddar)

Instructions:

Preheat the oven, 450 deg Fahrenheit. Cover a square 8″ bread pan using (cooking) spray (non-stick) then sprinkle with cornmeal (2 Tbsps). In a huge bowl, sift together the baking powder, soda, flour, salt as well as what remains of the cornmeal. In a separate bowl, mix chili, cheese, eggs, and buttermilk together then combine with the non-wet ingredients.

Place batter in pan then bake in oven for 10 mins or ’til dough’s center becomes firm. Yields 12 pcs (2″ in size).

>> Chili-Cheese Corn Bread Recipe

Cheese-Topped Chili Chicken Recipe

Ingredients:

6- 8 pieces of tortillas (made of flour)
2 Tbsps of oil (vegetable)
3 Tbsp of flour (all-purpose)
1 lb of chicken breasts (skinless and boneless, about 6 pieces)
10 ozs of enchilada sauce (canned)
11 ozs of corn kernels (canned)
4 ozs of chilies (canned, whole green); drained and chopped coarsely
3/4 c of cheese (Cheddar); shredded
1 pc of green onion (optional); sliced

Instructions:

Preheat the oven, 375 degrees F. Prepare the tortillas by wrapping them using foil then heating them into the oven. Proceed with the making of filling.

Heat the oil using nonstick large pan. Combine chicken with flour in large bag (plastic) then shake in order to coat the chicken lightly. Drop the chicken into the skillet then allow to cook 1 – 2 minutes each side ’til golden; drain oil using papertowels.

Using the same skillet (wiped clean), boil corn with enchilada. Place chicken into the enchilada mixture and drizzle with cheese then coarsely chopped chilies. Allow to simmer while covered for about 1 – 2 minutes ’til cheese is melted.

Lift tortilla off oven. Put chicken (single portion) unto a tortilla piece and add 1/3 c of sauce. Decorate using green onions. Seal tortillas by rolling it up or folding.

>> Cheese-Topped Chili Chicken Recipe

Chili Cheese Cubes Recipe

Ingredients:

8 pcs of eggs
1 tsp of baking powder (Calumet)
1-1/2 c of cheese (Monterey Jack); shredded
1-1/2 c of cheese (Cheddar); shredded
1 c of chilies (green); chopped
3/4 tsp of salt
1/2 c of flour

Instructions:

Beat the eggs for 4-5 mins till light then add the flour, salt, and Calumet; mix thoroughly. Fold the cheeses and the chilies into the mixture. Pour onto buttered 9×13x2 inch baking dish.

Bake, 350 degrees F for forty mins. Let it cool then cut to squares. Serve warm or chilled.

>> Chili Cheese Cubes Recipe

Chili Relleno Casserole Recipe

Ingredients:

6 pcs of eggs (large)
1 lb of Colby cheese (Longhorn); grated
1 lb of cheese (Monterey Jack); grated
8 oz of whole chilies (green); split in half

Instructions:

Preheat oven, 350 deg Fahrenheit. Separate the egg yolks and whites. Beat the whites till stiff and beat the yolks till smooth. Slowly fold the yolks onto the whites and season with salt and pepper.

Butter a 13×9 inch baking dish. Combine the cheeses. Spread a little of the egg mix on the dish. Layer the chilies then sprinkle the cheeses Spread more of the egg mix above. Repeat the layers till done, but finish with the egg.

Bake inside the preheated oven for twenty-five mins or till browned. Serve hot with the salsa.

>> Chili Relleno Casserole Recipe

Chili Cheese Burgers Recipe

Ingredients:

1-1/2 lbs of beef (ground)
1/4 c of onion; chopped finely
1 tsp of chili powder
1 tsp of Worcestershire
3/4 tsp of salt
1/4 tsp of garlic salt
1/4 tsp of pepper (black)
1/4 tsp of hot sauce (pepper)
6 oz of cheese (Cheddar); sliced
2 Tbsps of chili peppers (green); chopped
6 pcs of burger buns

Instructions:

Preheat the grill. Combine beef, onion, chili, Worcestershire, salts, pepper, and hot sauce; mix thoroughly. Shape into thin patties, about 3-1/2 inches diameter.

Divide the sliced cheese with the chopped peppers above patties and top with the rest of patties. Firmly seal its edges. Grill, turn once till done or about 10-15 mins. Serve while hot on buns.

>> Chili Cheese Burgers Recipe

Jeanne Owen’s Chili Con Carne Recipe

Ingredients:

1/3 c of oil (olive)
3 lbs of beef (round, lean); cubed 1″
2 pcs of onions (medium) chopped finely
3 cloves of garlic (medium); chopped finely
Salt
4 c of water (boiling)
1 tsp of caraway seeds
2 tsps of sesame seeds
1/2 tsp of oregano (ground, preferably Mexican)
3 Tbsps of chile (red, ground & hot-mild)
1 c of olives (green); pitted
2 cans of beans (kidney-shaped, 16 ozs)

Instructions:

Heat oil on pan for braising or light frying on moderate flame. Put beef in batches and stir, browning all sides. Set cooked cubes aside on plates.

Place onions on the used pan then cook while stirring in few minutes. Add garlic then cook ’til onions become translucent.

Place back beef into pan then season using salt. Add water (boiling), oregano, sesame and caraway seeds. Let boil. Reduce heat to simmer for an hour while covered.

Slowly add chile (ground). Taste to achieve desired flavor and hotness. Drop olives then simmer for another hour while covered. Season (to taste) and add beans ’til heated through.

>> Jeanne Owen’s Chili Con Carne Recipe

Chili Cheese Nachos Recipe

Ingredients:

2 c of prepared mix (chili)
8 oz of pasteurized processed cheese spread
8 oz of chips (tortilla)
2 c of lettuce (fresh); shredded
1 c of tomatoes; chopped
1/2 c of sour cream

Instructions:

Combine processed cheese and chili mix inside a microwave-safe bowl. Microwave for 5 mins at high, stir every two mins.

Make 2 layers of the chips then the chili-cheese on a platter. Spread lettuce and tomatoes on top and drizzle sour cream.

<< Chili Cheese Nachos Recipe

Chili Cheese Ball Recipe

Ingredients:

Seasoning (chili)
16 oz of cream cheese
3 Tbsps of salsa
Shredded cheese (Monterey Jack)
Nuts; chopped

Instructions:

Beat seasoning, salsa, and (cream) cheese. Shape mixture into smooth ball. Refrigerate till firm. Once set, roll on the nuts and cheese.

>> Chili Cheese Ball Recipe

Cheese Chili Bites Recipe

Ingredients:

1 c of flour (all-purpose); sifted
1/4 tsp of salt; sifted
1/2 tsp of mustard (dry); sifted
1/2 tsp of chili (powdered, hot); sifted
Pinch of pepper (cayenne); sifted
1/4 c of margarine or butter
1/2 c of cheese (Cheddar); grated finely
1 pc of egg; well-beaten
1 Tbsp of water (cold)
1 Tbsp of sesame (seeds)
1 Tbsp of poppy (seeds)

Instructions:

Preheat the oven,400 degrees F. Combine sifted ingredients and cut butter into it finely ’til crumby. Add cheese, mixing well.

Combine egg and water (cold) then add two Tbsps of this mixture into the crumby mixture, mixing ’til dough is a bit stiff. Gently knead unto surface that has been floured lightly. Flatten into 12″ x 6″ rectangular, trimming the edges. Slice lengthwise then transfer into cookie sheets.

Afterward, brush dough with the rest of the egg mix then sprinkle sesame seeds unto one half of dough and poppy seeds on others. Slice each into 10 pieces of triangles then slightly separate from each other.

Bake 10 – 12 minutes ’til slightly golden as well as heated through. Allow to be cooled on rack and store using airtight food container. Consume within two weeks. This recipe can create 20 serving portions.

>> Cheese Chili Bites Recipe

Chili-Cheese Steaks Recipe

Ingredients:

2 lbs of steak (top round); sliced 1″ thick with excess fat trimmed off
2 tsps of salt
3 Tbsps of flour
2 tsps of chili (powdered)
1/4 c of shortening
1/4 tsp of pepper
2 c of onions; chopped
1 can of tomatoes (16 ozs)
1 c of cheese (Cheddar); shredded

For the Garnishes:
Bell peppers (green and red); sliced thinly
Parsley

Instructions:

Preheat the oven, 350 degrees F. Cut steak into six pieces. Combine pepper, chili, salt as well as flour then sprinkle this mixture on steak. Pound the mixture on steak further using mallet for meat, pounding on each side.

Heat shortening on 10″-size skillet on moderate-high heat. Then cook steak into it ’til well-browned left and right. Transfer into a platter that has been warmed.

Cook onions using the steak drippings ’til brown. Add the rest of flour mix then pour mixture in casserole. Place steak into it and add the tomatoes with liquid. Bake for an hour and a half, while covered, ’til meat becomes tender.

Remove any fatty dripping off casserole. Spread cheese sparsely on steak. Heat five minutes ’til the cheese melts. This recipe creates six serving portions.

>> Chili-Cheese Steaks Recipe

Chilie Cheese Bread Recipe

Ingredients:

2.5 tsps of yeast
1 tsp of baking powder
3 & 1/4 c of flour (bread)
1 Tbsp of sugar
1 tsp of salt
4 Tbsps of buttermilk (dry, Saco)
1 Tbsp of gluten (vital wheat)
1/4 c of water (warm)
1 & 1/4 c of cheese (sharp cheddar)
1 can of chilies (chopped green); drained well

Instructions:

Using a bread machine, put in exact order: yeast, flour, baking powder, salt, sugar, buttermilk, gluten and warm water. Push start after proper setting (White Bread) is selected. At machine’s signal after first kneading, put chilies as well as cheese.

Once done, brush some butter or margarine on crust. Serves 12.

>> Chilie Cheese Bread Recipe

Cheesy Chili Success Recipe

Ingredients:

1 package of rice (Success brand)
A can of chili no beans (Hormel, 15 ozs)
1 c of cheese spread (pasteurized process)
1/2 c of cream (sour)
1 pc of tomato or pepper (red bell); chopped

Instructions:

Cook rice following directions on package then drain. In saucepan over low to medium heat, mix Hormel, cheese spread and sour cream.

Mix well ’till cheese melts. Serve on top of hot rice. Top with tomato or pepper if wanted.

>> Cheesy Chili Success Recipe

Chili Cheese Puff Recipe

Ingredients:

5 pcs of eggs
1/4 c of flour (all purpose)
1/2 tsp of baking powder (Calumet)
1 c of cheese (Cottage)
2 c of cheese (Monterey Jack, 8oz)
1/4 c of melted butter (or margarine)
4 oz of chilies (green, canned); drained

Instructions:

Beat the eggs thoroughly. While beating continuously, add flour, baking powder, Cottage cheese, Monterey Jack cheese, and melted butter. Once blended well, fold in the chilies.

Transfer the mixture onto greased 8-inch square pan. Place inside the oven and bake, 350 degrees Fahrenheit for 40 to 45 mins. Serve at once.

>> Chili Cheese Puff Recipe

Chilies Rellenos With Cheese Recipe

Ingredients:

6 pcs of chilies (Poblano)
1 c of cheese (Monterey Jack); sliced into cubes
1/2 c of flour
1 Tbsp of water
3 pcs of eggs
2 c of veggie oil or lard (for frying)
1/4 tsp of salt

Instructions:

Using griddle, toast all the sides of chilies ’til skins start blistering. Put into plastic, seal then let chilies be steamed 20 mins. Peel skins off chilies then slit lengthwise about 1/4″ from the stem and from the tip. Take off piths and seeds, leaving stem as is.

Stuff chilies with cheese. Roll them into flour. Then set them aside.

Segregate egg whites from yolks. Beat the whites ’til stiff. Separately, beat the yolks alongside salt and water. Fold whites into yolks.

Allow oil or lard to be heated on moderate flame. Dip filled chilies in egg mix then fry ’til a bit golden-brown in color. Remove from oil then allow to be drained.

>> Chilies Rellenos With Cheese Recipe

Chili-Cheese Bread Recipe

Ingredients:

3 c of cheese (Monterey Jack); grated
1 c of mayonnaise
4 ozs of chiles (Jalapenos or sweet green); chopped
1 pc of french bread or loaf (unsliced)

Instructions:

Cut bread horizontally. In a mixing bowl, combine cheese, chiles with mayonnaise. Mix well.

Pour mixture on bread then bake, 350 deg Fahrenheit for 20-30 mins. Slice the bread thickly then serve while hot. Makes 6 serving.

>> Chili-Cheese Bread Recipe

Ovo/Lacto – Chili Cheese Cubes Recipe

Ingredients:

8 pcs of eggs (large)
1 tsp of baking powder (Calumet)
1-1/2 c of cheese (Monterey Jack); shredded
1-1/2 c of cheese (Cheddar); shredded
2 oz of chilis (green, canned); chopped
1/2 c of flour
3/4 tsp of salt

Instructions:

Beat the eggs for 4-5 mins till light then add Calumet, salt, and flour. Mix thoroughly and fold the chilies and cheese into the mixture. Pour onto a buttered 9×13x2 inch baking dish.

Bake, 350 degrees F for forty mins. Cut to squares.

>> Ovo/Lacto – Chili Cheese Cubes Recipe

Cheese & Chili Soup Recipe

Ingredients:

4 c of broth (rich beef)
10 pcs of garlic cloves; peeled
3 pcs of onions (medium); quartered
4 pcs of tomatoes (large); chopped
1/2 tsp of Italian seasoning (dried mixed herbs)
1/4 tsp of cumin (ground)
1 tsp of sugar
1 pc of onion (medium); sliced into rings
1 pc of chili (long mild green); sliced into rings thinly
1 pc of pepper (red bell); seeded and sliced into rings thinly
1 c of cheese (sharp cheddar); shredded
1 c of cheese (Mozzarella); shredded
1 c of salsa (chunky, mild/hot)
1 tsp of cilantro (fresh); minced for garnish

Instructions:

Combine beef broth, garlic, tomatoes, onions, herbs, sugar and cumin in pot then let it boil. Lower the fire to make mixture simmer 30 more mins. Put mixture in blender then puree then put it back in pot.

Put in pepper, onion and chili into pot then let soup simmer another 15 mins or ’til vegetables become tender. In separate container, mix sharp cheddar and Mozzarella together. Pour soup on serving dish (heated) using a ladle.

Stir in cheeses as well as salsa then garnish with cilantro. Serve right away. Serves 6.

>> Cheese & Chili Soup Recipe

Cheddar Chili Cheesecake Recipe

Ingredients:

1.5 Tbsps of butter
1/4 c of cheese (Cheddar); grated finely
1/4 c of breadcrumbs (fine); toasted
6 ozs of ham; sliced thinly
1.5 lbs of cream cheese; left at room temp.
3/4 lb of cheese (sharp cheddar); grated
1 c of cheese (cottage)
3/4 c of onion (green); chopped
4 pcs of eggs
3 Tbsps of pepper (jalapeno); seeded and chopped finely
2 Tbsps of milk
1 clove of garlic; halved

Instructions:

Preheat the oven, 325 degrees F. Brush butter into springform-type pan (9″). Combine breadcrumbs as well as grated cheddar (1/4 c) then dust into buttered pan turning in order to completely coat the pan. Put in the refrigerator.

Dice approximately 3 ozs of the ham and set aside remaining ham. In a food processor or blender, combine ham (diced) with cream cheese, sharp cheddar, cottage cheese, green onion, eggs, jalapeno, milk and garlic and process ’til mixture becomes smooth.

Spread 1/2 and a bit more of mixture to pan. Sprinkle with ham slices evenly then cover using the remaining processed mixture.

Bake for approximately 1.25 hours then turn off oven and let cheesecake cool inside oven with it’s door slightly opened. Remove cheesecake and place it on a rack take out from pan and leave at room temp ’til cool. Serves 12.

>> Cheddar Chili Cheesecake Recipe

Chili Dip Recipe 1

Ingredients:

1 c of sauce (picante)
1 lb of cheddar; grated
1 c of soured cream
2 cans of chili (without beans)

Instructions:

Heat up chili in microwave on high. Add the grated cheddar then mix ’till cheese has melted. Reheat in the microwave for another half a minute.

Top with soured cream then mix in hot (picante) sauce. Mix thoroughly. You may use this as a dip for chips. Makes one cup.

>> Chili Dip Recipe 1

Lanita’s Cream Cheese Corn With Green Chilies Recipe

Ingredients:

1/2 tsp of garlic salt
2 Tbsps of butter
2 cans of corn (whole kernel, 16 ozs); drained
1 can of chilies (green, 4 ozs); chopped
2 tsps of onion; minced
1 pack of cream cheese (8 ozs)
1/4 tsp of salt
Cayenne pepper (to taste)

Instructions:

Have butter melted in 2-quart baking pan. Blend cheese ’til softened and mixed. Add and combine the rest of the ingredients. Then bake, 350 degrees F for 25-30 minutes.

>> Lanita’s Cream Cheese Corn With Green Chilies Recipe

Chili Cheese Log Recipe

Ingredients:

Seasoning mix (chili)
2 pkgs of softened cream cheese (8 oz each)
3 Tbsps of salsa
1/2 c of chopped pecans
1/2 c of cheese (Monterey Jack); shredded

Instructions:

Combine seasoning mix, salsa, & (cream) cheese; beat thoroughly. Shape to a smooth log then top Monterey cheese & nuts on top. Place inside the refrigerator till firm or set.

>> Chili Cheese Log Recipe

Chili-Cheese Balls Recipe

Ingredients:

8 ozs of cheese (cheddar); shredded
1 c of flour (all-purpose)
1/2 c of butter or margarine; creamed
4 ozs of chilies (chopped, green); drained well
1/2 tsp of salt

Instructions:

Preheat oven, 375 degrees F. Combine the cheese, flour, butter, salt and chopped chilies in a mixing bowl. Form into 3″ spheres. Arrange on buttered baking sheet at about 2″ apart.

Bake for 15-18 mins or ’til set. Serve right away. Makes about 72 chili-cheese balls.

>> Chili-Cheese Balls Recipe

Chili Cheese Dip Recipe

Ingredients:

1 bag of baked chips (large, tortilla)
1 pkg of cream cheese (8 oz)
1-1/2 cup of cheese (Cheddar)
1 or 2 cans of veggie chili (of your favorite recipe)
1/2 c of onions (green or purple); chopped

Instructions:

Spread the (cream cheese) on the base of a baking dish. Spread 1 cup of Cheddar on top then pour the chili above. Spread the remaining Cheddar on top.

Bake, 375 degrees F for half an hour till cheese turns bubbly. Spread onions on top; serve together with tortillas.

>> Chili Cheese Dip Recipe

Chili-Cheese Potatoes Recipe

Ingredients:

1/3 c of onion; chopped
1/3 c of pepper (green); chopped
1 Tbsp of pepper in can (chopped jalapeno); drained
1 Tbsp of oil (vegetable)
1 can of chili (with beans, 15 ozs)
3 idaho (fresh); baked
1 c of cheese (cheddar); shredded
1/3 c of sour cream chopped green onion.

Instructions:

In a microwave-safe container (2 qrt) mix the oil, jalapeno, onion and pepper (green) together. Cover using cling wrap and cook (High setting) for 3-4 mins. or ’til onion becomes tender. Add chili and stir.

Cover again then cook in High setting for another 3-4 mins. Stir once then slice lengthwise. Put in microwave-resistant platter. Pour chili mix then sprinkle cheese on top.

Cook for another 1-2 mins (High) or ’til cheese begins melting. Serve alongside cream (sour) and onion (green) on top. This recipe creates 3 serving portions.

>> Chili-Cheese Potatoes Recipe

Chili Crab Puff: Ladies Lunch Recipe

Ingredients:

1 cup of Marinara or tomato sauce
2 cups of flour
4 whole eggs
1/3 cup of cream (half and half)
1 can of chilies (green, 8 ozs); diced
1 cup of meat (from crab)
1 lb of cheese (Monterey Jack)

Instructions:

Preset oven, 400 deg Fahrenheit. Butter down a large baking pan. Set it aside.

Keep about two cups of cheese to be used as toppings. Place about a third of your cheese inside your baking pan. Add a third of your crab meat and a third of your chilies.

Continue doing the same procedure until you make three layers. Beat eggs, milk and flour.

Decant onto your baking pan. Spread tomato sauce on top and top using the remaining cheese. Pop baking pan in the oven without any cover for sixty minutes or ’till center is set. Good for four persons.

>> Chili Crab Puff: Ladies Lunch Recipe

Cheesy Green Chili Tart Recipe

Ingredients:

2 pcs of pie pastries (All-ready)
1 c of cheese (cheddar); shredded
1 can of chilis (green, 4 ozs); drained & chopped
1 c of cheese (Monterey Jack); shredded
1 c of salsa
1/4 tsp of chili (powdered)
Garlic (powdered, to taste)

Instructions:

Leave pastries about 15 mins in room temp. Lay out a pastry round above buttered cookie sheet.

Arrange in layers (1) cheddar, (2) green chilis then (3) MJ cheese on top of the pastry round. Cover layers with the rest of the pastry pastry and seal the edges using fork.

Puncture the top surface using fork then sprinkle garlic and chili powders. Bake, 450 deg Fahrenheit for 10-15 mins. or ’til pastry turns golden-brown, and leave for five mins.

Slice to form wedges and serve alongside salsa. Serves 16.

>> Cheesy Green Chili Tart Recipe

Chili-Cheese Jubilee Recipe

Ingredients:

1 pc of onion (medium); chopped coarsely
2 Tbsps of butter
1 can of tomato sauce (8 ozs)
1 pack of seasoning mixture (chili)
1/2 c of water
1 c of cream (light)
2 pcs of eggs
1 pack of corn chips (6 ozs)
8 ozs of cheese (Monterey Jack); cubed
1/2 c of cheese (Cheddar); grated
1 c of dairy cream (sour)

Instructions:

Saute the onion using butter. Add seasoning mixture, water as well as tomato (sauce). Let simmer five minutes without cover.

Lightly beat the eggs. Pour cream. Mix well.

Lift tomato mixture off heat. Pour egg mixture gradually. Stir often.

Pour 1/2 amount of chips into 1.5-quart saucepan. Drop cheese. Pour half amount of sauce. Repeat layering one time.

Finalize layering with cream (sour) on top. Sprinkle Cheddar. Bake (325 degrees F) for 25-30 minutes while uncovered. This recipe creates 6 serving portions.

>> Chili-Cheese Jubilee Recipe

Chili Con Queso Recipe

Ingredients:

Hot sauce
1 pc of tortilla
2 Tbsps of chili peppers
1 pc of tomato (medium)
1/2 c of cheese spread (American)
1 tsp of butter
1/4 c of onion; chopped

Instructions:

Saute onions in butter until onions are clear. Add the chili pepper then tomatoes. Add the cheese and mix everything thoroughly.

Serve alongside tortillas. Good for two persons.

>> Chili Con Queso Recipe

Chili Cheese Cornsticks Recipe

Ingredients:

1-1/4 c of cornmeal (yellow)
1 pc of egg (large)
1/2 c of flour
1 c of milk
2 Tbsps of sugar (refined)
1/2 c of cheese (Cheddar); shredded
1 Tbsp of baking powder (Calumet)
2 Tbsps of chilies (green); chopped

Instructions:

Combine 1/4 cup of oil, egg, and milk; beat thoroughly. Add cornmeal, flour, sugar, and baking powder; stir till mixed then add chilies and cheese.

Toss slightly. Transfer on buttered pans and bake, 425 deg Fahrenheit for fifteen mins.

>> Chili Cheese Cornsticks Recipe

Craig Claiborne’s No-Salt Chili Con Carne Recipe

Ingredients:

1 & 1/4 lbs of beef; coarsely ground
4 c of tomatoes2 tbsp of chili (red, hot & ground)
1 tbsp of chili (red, mild & ground)
1 tbsp of wine (red)
1 tbsp of oil (vegetable)
1 tsp of oregano (preferably Mexican); dried
1/2 tsp of pepper
1 tsp of cumin
1/4 tsp of chili (Caribe)
1 pc of pepper
3 pcs of onions
2 cloves of garlic
1 pc of bay leaf

Instructions:

Heat oil using skillet on a medium flame. Saute green peppers and onions for about three mins. ’til translucent in appearance.

Sprinkle oregano, cumin, ground chili and garlic on meat and blend. Lay meat on pan and break any formed lumps using fork, occasionally stir ’til meat turns brown evenly.

Add in the caribe, vinegar, tomatoes, pepper as well as bay leaf and boil. Then reduce the flame and cook for an hour, occasionally stir.

Season to your desired taste. Serves 2.

>> Craig Claiborne’s No-Salt Chili Con Carne Recipe

Chili Con Queso Dip Recipe

Ingredients:

1 Tbsp of cilantro; chopped
1/4 tsp of pepper
3 ozs of cream cheese
1 tsp of garlic; minced
1/2 lb of cheese (Monterey Jack); grated
1/2 c of onion; minced
1 c of tomatoes (canned); diced
4 ozs of chilies (green); diced
1/2 tsp of cumin
1 Tbsp of butter

Instructions:

Place butter in a bowl and microwave for thirty seconds using high heat. Add the chilies, onions, cilantro, cream cheese then garlic and cover using cling wrap (leave a vent) then microwave once more for two minutes.

Next include the tomatoes, then heat again for two more minutes. Lastly, top the mixture with cheese. Stir then cook for a minute more.

Serve alongside tortillas. Good for two persons.

>> Chili Con Queso Dip Recipe

Chili-Macaroni & Cheese Recipe

Ingredients:

2 Tbsps of chili (powdered)
1 Tbsp of cumin (ground)
1 Tbsp of butter (unsalted)
3/4 c of Cornflakes crumbs
4 c of milk
1/4 c of flour (all-purpose)
2 tsps of salt
12 ozs of cheese (Cheddar); shredded
1/2 tsp of sauce (hot pepper)
1 lb of macaroni (elbow-shaped)
2 Tbsps of tomato paste
1 lb of beef (ground)
1 pc of onion; chopped finely

Instructions:

Heat the oven, 375 degrees F. Spray cooking oil into a 13″ x 9″ x 2″ dish (for baking). Boil water with dissolved salt in it using huge pot. Combine cumin and powdered chili.

Let butter melt on saucepan then add Cornflakes, stirring and coating them. Bring mixture on wax paper and reserve some for the topping. Clean saucepan by wiping it using paper towel.

Combine 1 c of milk and flour in sealed container. Shake container ’til mixture becomes smooth. Using saucepan, mix the rest of milk, hot sauce, salt as well as a Tbsp of chili mixture. Simmer.

Pour milk-flour mixture into simmering milk, whisking, and continue cooking for ten minutes, while stirring, ’til smooth and thick. Take pan off heat then add 2 c of cheese. Put a cover.

Meanwhile, cook elbow macaroni into water (boiling) for approximately eight minutes ’til firm yet tender. Let drain. Heat skillet (nonstick) on moderate-high heat then cook onion and beef on it for six minutes ’til meat breaks into pieces and loses pink color. Drain liquid out of skillet and add tomato (paste) as well as the rest of chili mixture to meaty mix.

Cook for three minutes, while stirring. Take skillet off heat.

Then add cheesy sauce into macaroni heating in pot. Pour 1/2 amount of this mixture on prepared dish (for baking). Spread meaty mixture on top. Place and level the rest of macaroni on top. Sprinkle the rest of cheese as well as Cornflakes.

Bake, 75 degrees F for half an hour or ’til color is gold-brown and mixture is bubbly.

>> Chili-Macaroni & Cheese Recipe