Chili Cheese Braid Recipes

EASY CHEESY CHILI RECIPE

Steps:

• 1. In a large saucepan, cook the beef, onions and garlic until meat is no longer pink; drain. Stir in the tomatoes, chilies and pepper; bring to a boil.
• 2. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted.
• 3. Serve immediately or allow to cool before freezing. **May be frozen for up to 3 months.

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.

CHILI CHEESE BRAID

Steps:

• Spray board or counter. Roll dough into a 12 x 18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Then mark dough into 2-inch strips horizontally. Pour chili down the center of the dough. Top with green onions, green peppers and cheese. Make cuts on marked lines from filling to dough edges. Begin by folding strips left over right, right over left. Fold bottom end towards filling and finish by stretching last strip and tucking under. Support braid with both hands and place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 30-35 minutes or until golden brown. Garnish with more cheese while still hot, if desired.

CHEESE BREAD BRAID

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
• Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
• Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
• Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
• Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.

CHILI CHEESE BRAID

Steps:

• Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Remove wrap and pour chili lengthwise in a 4-inch strip down center of dough. Top with green onions, green pepper and cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 30-35 minutes or until golden brown. Cool slightly to serve.