Best 11 Chile Nut Honey Wcheese Recipes

HONEY-DRIZZLED CHEDDAR CHEESE

Steps:

• Place cheese on cheese board; drizzle with honey.
• Top with nuts and dates.
• Serve with apples.

HONEY WALNUT CREAM CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place walnuts on a baking sheet. Bake until toasted and fragrant, about 10 minutes. Transfer walnuts to a plate to cool. When walnuts are cool, transfer to a resealable plastic bag and crush with a rolling pin.
• Combine cream cheese, honey, and walnuts in a food processor and pulse until creamy.

HONEY-WALNUT CREAM CHEESE

Steps:

• In a bowl, mix the cream cheese, walnuts, honey, cinnamon and salt until combined. Spread on anything and eat!

REFRIED BEAN STUFFED POBLANOS W/ CHEESE

Steps:

• Place chile halves, cut sides up, on a round microwave-safe plate.
• Cover with wax paper; microwave at HIGH 3 minutes.
• While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. (This is where you would add the chicken if using).
• Spoon bean mixture evenly into chile halves.
• Cover with wax paper; microwave at HIGH 2 minutes.
• Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts.
• Sprinkle evenly with cilantro, if desired.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA

Steps:

• Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
• Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
• Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

BOMBAY MASALA CHILE CHEESE TOASTIES

Steps:

• Hari chutney:
• Purée apple, lime juice, ginger, garlic, cilantro, mint, sugar, a pinch of salt, and 1-2 chiles, depending on how spicy your chiles are and your heat preference, in a blender, scraping down sides and adding water by the tablespoonful, until a smooth paste forms. Taste and season with more salt or sugar if needed. (You should have about 1 cup, which is more than you'll need for the sandwiches. Color will fade as it sits.)
• Do ahead: Chutney can be made 3 days ahead. Transfer to an airtight container; cover and chill.
• Filling and assembly:
• Heat oil in a medium cast-iron or nonstick skillet over medium. Add mustard seeds and cook until popping, about 30 seconds. Add curry leaves and cumin seeds. Cook, stirring with a wooden spoon, until slightly darkened in color, about 1 minute. Stir in coriander, turmeric, asafetida (if using), and 1-2 chiles. Crumble potato into pan in large pieces and add salt. Cook, coarsely mashing and tossing potatoes to coat, until warmed through, about 2 minutes. Fold in cilantro and chaat masala. Transfer filling to a bowl. Wipe out pan and reserve.
• Arrange 4 slices of bread on a cutting board. Spread some chutney over each slice. Divide filling among slices and top with red onion, green pepper, then cheese. Spread 1 side of remaining 4 bread slices with more chutney and close up sandwiches. Spread ghee over outside of top slices of bread.
• Heat reserved pan over medium. Working in batches if needed, melt a small knob of ghee in pan, then arrange sandwiches, buttered side up, in pan. Cook until golden brown underneath, about 4 minutes. Turn over and cook, pressing down occasionally with the back of a spatula or the bottom of a saucepan, until cheese is melted and other side is golden brown, about 4 minutes.
• Serve toasties with extra chutney and ketchup alongside.
• Chef's note: Sandwiches can be made in a panini or sandwich press as well, or ideally a toastie maker.

CHILE NUT HONEY WITH CHEESE

Steps:

• 1. Preheat oven to 350 degrees. in a shallow baking pan toast walnuts for 10 to 12 minutes, just until they start to brown and becomoe aromatic. Cool slightly' chop coarsely. 2. In a bowl, stir together nuts, honey, and ground red pepper. 3. To serve bring cheese to room temperature. Serve with home mixture and crusty bread.

CHILE NUT HONEY W/CHEESE

Steps:

• Preheat oven to 350.
• In shallow baking pan toast walnuts for 10-12 minutes. Cool slightly; chop coarsely.
• In a bowl, stir together the nuts, honey and ground pepper.
• To serve, bring cheese to room temperature.
• Serve w/honey mixture and crusty bread.

CHILI SNACK MIX

Steps:

• Preheat oven to 350°. In a large bowl, combine corn chips, nuts, pretzels and crackers. In a small saucepan, bring butter, brown sugar, garlic powder and chili powder to a boil. Remove from heat; stir in baking soda. Pour over snack mixture and toss to coat. , Transfer to three greased 15x10x1-in. baking pans. Bake 10-12 minutes or until lightly toasted. Cool completely on wire racks. Store in airtight containers.

HONEY WALNUT CREAM CHEESE SPREAD

Steps:

• Put all ingredients in a bowl.
• Mix with a blender.
• Eat until gone.

HERBED CHEESE WITH PEARS, PINE NUTS, AND HONEY

Steps:

• Preheat oven to 350 degrees. Place ricotta in a fine sieve set over a bowl; let excess liquid drain, about 30 minutes. Meanwhile, spread nuts in a single layer on a rimmed baking sheet. Toast in oven until lightly browned, tossing occasionally, about 7 minutes. Transfer to a plate; let cool.
• In a food processor or medium bowl, mix together goat cheese and drained ricotta until creamy and thoroughly combined. Stir in thyme, parsley, and lemon zest; set aside.
• Slice each pear into six wedges. Divide herbed cheese among four serving plates, spooning it into mounds. Arrange three pear wedges next to cheese on each plate. Sprinkle with nuts; drizzle about 2 teaspoons honey over each portion of cheese and pears. Serve immediately.