CHILE-CHEESE ROLLS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
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.
CHILI-CHEESE EGG ROLLS
More than an inventive way to use leftover or store-bought chili, this is the No. 1 request in the Bender household (and our judges know why). -Jennifer Bender, Baldwin, Georgia
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 egg rolls.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 487mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
CHEESY CHILE EGGROLLS
Cheesy chile eggrolls are just 3 simple ingredients! Crispy, hot, cheesy, slightly spicy appetizer that everyone will love!
Provided by Culinary Envy
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 23m
Yield 8
Number Of Ingredients 4
Steps:
- Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
- Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 37 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 1.6 g, Protein 18.1 g, SaturatedFat 10.8 g, Sodium 1239.9 mg, Sugar 1.5 g
CHILI-CHEESE GARLIC BREAD ROLLS RECIPE BY TASTY
Here's what you need: onion, garlic, ground beef, salt, pepper, tomato sauce, cumin, dried oregano, chili powder, kidney bean, butter, garlic, fresh parsley, grated parmesan cheese, dinner rolls, shredded cheddar cheese, sour cream, green onion
Provided by Alix Traeger
Categories Dinner
Yield 12 servings
Number Of Ingredients 18
Steps:
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
- Add the garlic and cook for two minutes.
- Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
- Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
- Reduce the heat to low, cover and simmer for 1 hour.
- Remove lid and stir in kidney beans.
- Preheat the oven to 400°F (200°C).
- In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
- Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
- Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
- Spoon the chilli into the holes of the toasted rolls.
- Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
- Serve topped with sour cream and green onions.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 18 grams, Sugar 2 grams
CHILI CHEESE ROLL
This recipe came from a friend that I worked with at Morehouse General Hospital.
Provided by Joyce Lowery
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 7
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.
CHILI-CHEESE ROLL
I first had this at a New Year's Eve party about 25-30 years ago, go the recipe, and have been fixing it ever since. It tastes great! Prep time does not include time for the rolls to chill.
Provided by Toby Jermain
Categories Spreads
Time 30m
Yield 7 Cups, about
Number Of Ingredients 8
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.
CHILI-CHEESE ROLL-UPS
This is a snack I've made for my son when he wants something a little more filling than crackers or a cookie. It could also be made as a dinner entree served alongside a salad or with some refried beans. It uses roasted garlic which I make earlier in the day (cut a 1/2-inch off the top of a head of garlic, take off loose skins, put it on a piece of heavy duty foil, sprinkle a generous amount of olive oil on top, wrap foil tightly around the head of garlic and cook at 325°F for an hour. Remove, cool, and squeeze out creamy garlic paste from each clove).
Provided by TasteTester
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 559.2, Fat 26.3, SaturatedFat 11.8, Cholesterol 97.9, Sodium 898.6, Carbohydrate 42.4, Fiber 3.1, Sugar 2.6, Protein 36.6
CHILE CHEESE ROLL-UPS
This is a wonderful appetizer, and works well for potlucks too. I think I saw it in the Sunday paper advertising section about 10 years ago. If you can make your own fresh pico de gallo or salsa, wonderful, but if not, jarred salsa works just fine. Cooking time includes 1 hour chilling time.
Provided by TigerJo
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 6
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.
CHILI CHEESE ROLLS
This is a recipe out of my step-father's sister's family cookbook...it sounds easy and yummy...Use the chili of your choice...prep time doesn't include thawing time...I finally made these...make sure and use a thick/chunky chili...otherwise the liquid will spill out...hubby kept wanting to eat more and more of these things...=)
Provided by teresas
Categories Lunch/Snacks
Time 35m
Yield 12 rols, 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 135.3, Fat 9.8, SaturatedFat 5.8, Cholesterol 30.9, Sodium 333.2, Carbohydrate 4.6, Fiber 1.6, Sugar 0.6, Protein 7.9
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