Chili Cheese Bite Appetizers Recipes

GREEN CHILE CHEESE BITES

Steps:

• Beat eggs until light and frothy
• Combine flour, baking powder, and salt in a mixing bowl.
• Add dry ingredients to eggs and mix well to combine. Fold in cheeses and chiles.
• Spoon 1 teaspoon of mixture into each fillo shell (or pie crust round).
• Bake at 350 degrees F. for 20 minutes.

DOUBLE CHILI CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
• Spread cream cheese into the prepared pie plate. Top the cream cheese with chili, onions, chilies, and cheese.
• Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes.

MINI MEXICAN CHILI BITES

Steps:

• Heat oven to 425 degrees F. Using 3-inch round cookie cutter, cut circles from tortillas. Press tortilla circles into cups of mini muffin pan.
• Spoon chili into each cup. Sprinkle with cheese and olives.
• Bake 10 to 12 minutes or until the tortilla cups are crisp and cheese is melted.
• Serve on bed of shredded lettuce with sour cream and green onions.

CHILI-CHEESE BITE APPETIZERS

Steps:

• Cut cream cheese into 36 pieces; place in shallow serving bowl.
• Top with sauce; mix lightly.
• Refrigerate 1 hour.

CHEESY CHILI CRESCENT BITE APPETIZERS

Steps:

• 1. Pre-heat oven to 400 degrees. Grease cookie sheet; set aside.
• 2. In a small bowl mix all ingredients except crescent rolls, blend well.
• 3. Separate crescent rolls into 4 rectangles. Press perforations in each of the 4 rectangles to seal. Spread 1/4 of cheese mixture over each rectangle, leaving a narrow edge. From the long side, roll up each rectangle until filling is enclosed. Cut each roll into 10 slices.
• 4. Place each piece cut side down onto greased baking sheet. Bake at 400 degrees for 12 to 15 minutes, until golden brown. Serve immediately. *To make ahead of time, prepare, cover and refrigerate for up to 3 hours before baking. Bake as directed. *For the canned chilis, you can use the mild or the jalapeno peppers, as you prefer. I use 1 tablespoon of each.

CHILI CHEESE DOG BITES

Steps:

• Preheat the oven to 375 degrees F.
• Place the pieces of hot dog buns, open face up into the cups of 2 12-cup muffin pans. Distribute half the cheese evenly into the opening of all of the hot dog buns. Place a piece of hot dog on top of the cheese in each bun, then spoon chili over the top of each hot dog.
• Bake in the preheated oven for 15 minutes. Remove the pans from the oven and sprinkle the remaining cheese over each dog. Bake for 1 more minute, or until the cheese on the top is melted.
• Serve the chili dog bites on a serving platter and top with diced red onion.

LAYERED CHILI CHEESE DIP BITES

Steps:

• Preheat oven to 350 degrees and line large baking sheet with parchment paper
• Line unbroken scoop chips on parchment paper and lightly spray with cooking spray
• Cook for 3-4 minutes and remove from oven
• Gently spoon a thin layer cream cheese into the bottom of each chip, followed by chili and then the cheddar cheese
• Bake for 8 - 10 minutes or until cheese is melted. Serve immediatly

CHILE RELLENO BITES

Steps:

• Start by prepping your ingredients. See note for wonton wrappers. Cut brick of cheese into four long strips and then again into one inch bricks. Whisk egg whites and water in a small bowl. Use a cutting board or plate for your work space. Use two medium or one large airtight plastic container for freezing/storing. Cut pieces of wax paper to fit in between layers of chile rellenos to prevent sticking. Your fingers will be all gross, so it is best to prepare these items ahead of time.
• You are now ready to start the rolling! I suggest you find something interesting on the tube or radio prior to getting your fingers all mucky. Start by placing one wrapper on your work surface to look like a diamond. Using your fingers, lightly baste egg white mixture over the entire surface. Place one cheese brick in the bottom center. Fold up bottom edge and roll once. Fold in sides to look like an open envelope. Fold over the rest of the way to make a nice, neat little package. Place in your container.
• Continue with remaining cheese and wonton wrappers. Avoid having any of the rellenos touch, as they will freeze together and make it difficult to fry later. You might end up with an uneven number. Save the cheese for use in another dish and/or fry the wonton wrappers to make crispy noodles (the ones they give you as an appetizer in Chinese food restaurants).
• Cover your container and place in the freezer for a minimum of one hour. I've kept these in the freezer in an airtight container for two months or more.
• When you are ready to prepare your rellenos, heat 1 inch of vegetable oil in a heavy medium sauce pan over medium-high heat. Different ranges take varying amounts of time to heat. If you sprinkle a dab of water into the hot oil and it sizzles and spits- it is ready. (Be careful doing this...)
• Using a fry spoon (see picture), add 5-8 (depending on pan size) chile rellenos to hot oil. Flipping once or twice, cook rellenos until they are golden brown and crispy. The way I know they are cooked is when the first relleno starts to leak cheese. The sound of the oil will change dramatically when this happens. Then I know it is time to remove them all before they are void of any cheese. This takes approximately 3-4 minutes and will decrease in time as you fry because your oil will get progressively hotter.
• Remove rellenos with your fry spoon to a paper towel lined plate or baking sheet. If you are making a large batch, heat your oven to the lowest possible temperature to keep warm while frying, but not too hot to have a cheese explosion. Again, the goal is to keep the cheese inside the wrapper!
• Serve immediately with salsa, sour cream or guacamole. Enjoy your Chile Relleno Bites!
• If you've tried this recipe, come back and let us know how it was!

CHILI CHEESE BITES

Steps:

• Preheat oven to 400 degrees F (205'C).
• Sift flour, salt and spices into a bowl.
• Cut in butter finely until mixture resembles breadcrumbs.
• Add grated cheese and mix well.
• Mix egg with cold water.
• Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough.
• Knead gently on a lightly floured surface.
• Roll out dough to a 12x6" rectangle.
• Trim edges.
• Cut in half lengthwise and transfer to a baking sheet.
• Brush each half with remaining egg mixture.
• Sprinkle 1 half with sesame seeds and the other half with poppy seeds.
• Cut each half in 10 triangles and separate slightly to prevent sticking.
• Bake in preheated oven 10-12 minutes or until light golden and cooked through.
• Cool on a wire rack.
• Store in an airtight container up to 2 weeks.

CHILI CHEESE DOG BITES

Steps:

• Lay the crescent roll flat and pinch the seams, use a pizza cutter and cut the sheet into 12 pieces.
• Spray a muffin tin with the non stick spray. Put each crescent roll piece in the muffin tin. Press down slightly and pinch the edges together to form a cup (picture example in post above).
• Cut each hot dog into four pieces. Put each hot dog piece in the crescent roll cups. Spoon the chili into each cup and top with the shredded cheese.
• Bake in a 375 degree oven for 14 to 16 minutes.