CHILI CHEESEBURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Divide the ground beef in half and form 6 somewhat-thin patties out of one of the halves. Sprinkle with salt and pepper. Fry the patties over medium to medium-low heat in a large skillet, 3 to 4 minutes per side. Set aside.
- In the same skillet over medium-high heat, add the rest of the ground beef, the garlic, onions and some salt and pepper and cook until browned. Drain off the grease and mix in the diced tomatoes, kidney beans, tomato paste, chili powder and cumin. Cook until nice and bubbly, about 20 minutes. Taste and adjust the seasoning.
- Lay half of each bun on 6 plates (so each plate gets half a bun.). Lay 1 patty on each bun piece, then divide the cheese among the patties. Ladle the hot chili all over the patties. Serve with Thin Fries if desired.
- Peel and rinse the potatoes, then cut them into sticks by cutting each potato into 4 or 5 vertical pieces, then cutting each piece into sticks. Put the potato sticks in a large bowl, cover with cold water and swish them around to get off the extra starch. Pour off the starchy water and add fresh water. Continue washing the potatoes until the water runs clear. Cover with water again and allow them to soak for 2 or 3 hours. (You can also stick them in the fridge and let them soak for up to 3 days.)
- When you're ready to make the fries, drain off the water and lay the potatoes sticks on baking sheets lined with paper towels. Blot them with more paper towels to dry them.
- Heat a few inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, about 1 minute per batch. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels.
- When all the potatoes have been fried once, turn up the heat until the oil reaches 400 degrees F. Start frying the potatoes in batches again, cooking until the fries are golden and crisp, 1 to 2 minutes. Remove from the oil and drain on paper towels.
- Sprinkle the fries with sea salt and dive in!
CHEDDAR-CHIVE TURNOVERS
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 3 tablespoons melted butter with a pinch of salt and cayenne. Lay out rounds of refrigerated biscuit dough on a parchment paper-lined baking sheet. Brush with the butter; top with shredded cheddar and chopped chives. Fold into half-moons and crimp to seal, then bake as the label directs. Brush with more butter.
CHILI CHEESE TURNOVERS
In Hemet, California, Margaret Wilson serves these stuffed pockets with a creamy dipping sauce. 'They're a great grab-and-go lunch or even a hearty late-night snack,' she writes. Using tubes of refrigerated dough keeps the preparation quick.
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- On a lightly floured surface, press pizza dough into two 12-inch squares. Cut each into four 6-inch squares. In a bowl, combine the cheese, chili and beans. Spoon 1/2 cup in the center of each square. Fold dough diagonally over filling; press edges to seal.
- Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425 degrees F for 13-18 minutes or until golden brown. Cool for 5 minutes. Meanwhile, in a small bowl, combine tomatoes and sour cream. Serve with turnovers.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 48.9 g, Cholesterol 52.8 mg, Fat 20.8 g, Fiber 4.8 g, Protein 21.5 g, SaturatedFat 11.8 g, Sodium 1357.7 mg, Sugar 4.9 g
CHILI CHEESE TURNOVERS
Make and share this Chili Cheese Turnovers recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 30m
Yield 4 turnovers, 4 serving(s)
Number Of Ingredients 6
Steps:
- On a lightly floured surface, press pizza dough into two 12 inch squares.
- Cut each into 4 six inch squares.
- In a large bowl, combine the cheese, chili, and beans.
- Spoon 1/2 cup in the center of each square.
- Fold dough diagonally over filling , and press edges to seal.
- Place in two greased 15x10x1 baking pans.
- Bake 425 degrees for 13-18 minutes or until golden brown.
- Cool 5 minutes.
- Meanwhile, in a small bowl, combine tomatoes, and sour cream, and serve with turnovers.
Nutrition Facts : Calories 617.3, Fat 36.5, SaturatedFat 20, Cholesterol 111.9, Sodium 1639.1, Carbohydrate 43, Fiber 5.6, Sugar 5, Protein 31.5
CHILI CHEESE TURNOVERS
In Hemet, California, Margaret Wilson serves these stuffed pockets with a creamy dipping sauce. 'They're a great grab-and-go lunch or even a hearty late-night snack,' she writes. Using tubes of refrigerated dough keeps the preparation quick.
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- On a lightly floured surface, press pizza dough into two 12-inch squares. Cut each into four 6-inch squares. In a bowl, combine the cheese, chili and beans. Spoon 1/2 cup in the center of each square. Fold dough diagonally over filling; press edges to seal.
- Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425 degrees F for 13-18 minutes or until golden brown. Cool for 5 minutes. Meanwhile, in a small bowl, combine tomatoes and sour cream. Serve with turnovers.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 48.9 g, Cholesterol 52.8 mg, Fat 20.8 g, Fiber 4.8 g, Protein 21.5 g, SaturatedFat 11.8 g, Sodium 1357.7 mg, Sugar 4.9 g
CHEESY CHILI
Steps:
- In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.
SOUTHWESTERN CHEESE TURNOVERS
A tasty appetizer - a little work, but man, are they good! Do not sub margarine for butter! As far as the pepper jelly - you control the heat - we like them pretty hot! (us Texans....!!) I believe I got these out of Southern Living yearrrrssss ago. I hope you enjoy them! Prep time includes chilling time.
Provided by Nursebarb
Categories For Large Groups
Time 2h15m
Yield 20 turnovers, 20 serving(s)
Number Of Ingredients 6
Steps:
- Put flour in bowl of food processor.
- Add cheese and butter chunks.
- Pulse processor 6 times until butter and cheese are coarsely chopped.
- Run processor steadily until dough forms a ball.
- Chill dough for at least one hour.
- On floured board, roll dough to 1/8 inch thickness.
- Cut dough into 20 2-inch rounds.
- Place 1/4 teaspoon pepper jelly in the middle of each round.
- Brush edges with egg wash made of 1 egg and 1 tablespoon water.
- Fold dough over jelly and seal.
- Bake at 375 degrees 12-15 minutes on ungreased cookie sheet.
- Cool (but really good warm!).
- May be frozen - to reheat, bake 5 minutes at 375 degrees.
Nutrition Facts : Calories 98, Fat 6.6, SaturatedFat 4.1, Cholesterol 27.8, Sodium 67.8, Carbohydrate 7.4, Fiber 0.2, Sugar 1.9, Protein 2.4
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.
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