Chili Cheese Spread Recipes

CHILI CHEESE BALL SPREAD

Steps:

• In a small bowl, combine the cheeses, pecans and garlic salt. Cover and refrigerate for 20 minutes. Shape into a ball. Coat completely with chili powder. Serve with crackers.

BAKED CHILI CHEESE SPREAD

Steps:

• Preheat oven to 325° F.
• Heavily spray bottom and side of 9-inch springform pan with non stick cooking spray.
• Combine corn meal and chili powder; sprinkle over bottom and side of prepared pan.
• Beat cream cheese, eggs, garlic powder, and cumin in large mixer bowl until smooth; stir in chiles and 1/2 cup green onion.
• Pour half of batter into pan.
• Spoon 1 cup salsa over top of batter; sprinkle 1 1/2 cups cheddar cheese over salsa.
• Spread remaining batter over top of cheese.
• Bake for 55 to 60 minutes or until edges are set but center still moves slightly.
• Cool completely in pan on wire rack; remove side of springform pan.
• Spread remaining salsa over top; sprinkle with remaining cheese and green onion.
• If desired garnish with black olives and sour cream.
• Serve with tortilla chips, crackers, or sliced baguette.

CHILI MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
• Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
• In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
• Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

CHILI CHEESE DIP III

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

GREEN CHILE CREAM CHEESE SPREAD

Steps:

• Combine the ingredients in a bowl and use as you desire.
• This will keep in the fridge for a week or so, just stir it up before you use it again.