Chili Cheese Bites Recipes

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

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.

Steps:

• Preheat a cast-iron skillet over medium-high heat. Place the beef in a thin, single layer and cook, undisturbed, until the bottom begins to brown, about 5 minutes.
• Meanwhile, make the seasoning. Mix the garlic powder, cayenne, cinnamon, cumin, mustard powder, onion powder and paprika and 2 teaspoons salt in a small bowl. Check to make sure the bottom of the beef is a brown color, add the seasoning, then stir to combine and cook for 4 minutes. Stir in the tomato paste and cook until the mixture is brick red, about 1 minute. Stir in 3 ounces of water, then remove from the heat.
• Preheat a large nonstick pan or griddle over medium heat.
• Place 4 of the bread slices on a work surface. On each slice, spread 1 tablespoon (0.5 ounce) of cream cheese, then top with 1 heaping tablespoon of Cheddar and set aside.
• Spread 2 heaping tablespoons of the chili on 4 more of the bread slices.
• Place 2 heaping tablespoons of Cheddar on the top left corner of the pan, spreading it out so it resembles the shape of a brioche slice as much as possible. Repeat three more times to create 4 squares or rectangles.
• Place each cheese-topped bread slice, cheese-side up, on top of a square of melting Cheddar. Top each with a chili-topped bread slice, chili-side up. Cook until the cheese starts to turn dark, golden yellow around the edges and is slightly crispy, about 5 minutes. Transfer the sandwiches to a plate.
• Place 2 heaping tablespoons of Cheddar on the top left corner of the pan, spreading it out so it resembles the shape of a brioche slice as much as possible. Repeat three more times to create 4 squares or rectangles.
• Place each of the 4 remaining bread slices on top of a square of melting Cheddar. Top with the sandwiches, chili-side down. Cook until the bottoms are crunchy and golden, about 5 minutes more. Transfer to a cutting board. Cut each sandwich into 4 squares and serve immediately.

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!