Best 6 Chili Cheese Snacks Recipes

CHILI CHEESE ROLLS RECIPE

Steps:

• Grate cheese in a food processor and set aside. (If you don't have a food processor, you can grate with a normal box grater. It will just take a bit longer.)
• Chop pecans and garlic with the steel blade in the food processor.
• Add softened cream cheese and pulse a couple of times.
• Add grated cheese and blend all together until smooth.
• Pour chili powder on a sheet of parchment paper (Wax paper will work also.)
• Form cheese into 2 logs and roll in the chili powder.
• Chill at least 24 hours. These rolls can also be frozen and used at a later date.
• Serve with crackers. A thick cracker, like Triscuits, works well here.

CHILI CHEESE STUFFED SWEET POTATO

Steps:

• Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.
• Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
• Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.

CHILI CHEESE DOGS

Steps:

• Preheat oven to 350 degrees. In a 9x13 inch baking dish add the hot dogs. Put the hot dogs into the bun.
• Evenly top with the chili or homemade chili and shredded cheddar cheese.
• Bake for 20-25 minutes until cheese is melted and heated through. Top with optional toppings.

CHILI CHEESE DIP

Steps:

• Cook the beef, stirring, in a dry medium skillet over medium-high heat until golden and starting to caramelize, about 5 minutes. Remove with a slotted spoon and pour off any excess liquid. Add the olive oil to the pan.
• Reduce the heat to medium and cook the onions, stirring occasionally, until browned, 5 to 6 minutes. Add the cumin, chili powder and garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring, until the flour smells toasty, 1 minute. Pour in the beer and canned tomatoes and chiles, bring to a boil and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 2 minutes. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved beef.
• Transfer to a serving dish, garnish with cilantro and serve warm with chips.

CHILI CHEESE CUBES

Steps:

• Preheat oven to 350 degrees. Grease a 13- x 9- x 2-inch baking dish.
• In a large mixer bowl, beat eggs with electric mixer until light -- 4 to 5 minutes.
• Stir together flour, baking powder and salt; add to eggs and mix well.
• Fold in the cheeses and chilies (and olives, if used).
• Turn into prepared baking dish. Bake in preheated oven for 40 minutes.
• Remove from oven; let stand 10 minutes. Cut into small squares; serve hot as appetizers. Leftovers are good cold, also. Serve as a snack or as part of a luncheon dish.

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.