Chili Cheese Bread Recipes

CHILI CHEESE BREAD

Steps:

• In small bowl, combine cream cheese and chiles.
• Place bread halves, cut sides up, on broiler pan.
• Broil 4 to 6 inches from heat for 1 to 2 minutes or until light golden brown.
• Top with cream cheese mixture and shredded cheese.
• Broil additional 2 minutes or until cheese is melted.
• Cut each bread half into 4 pieces.
• 1 SERVING.
• Calories 115 (Calories from Fat Total Fat 4g (Saturated Fat 2g); Cholesterol 10mg; Sodium 270mg; Total Carbohydrates 15g (Dietary Fiber 0g); Sugars 1g; Protein 5g.
• % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron.
• Exchanges: 1 Starch, 1 Fat.
• Quick Fix: For nacho-flavored cheese bread, add 1 1/2 teaspoons taco seasonings mix (from a 1.25-ounce package) with the cream cheese.

CHILI-CHEESE GARLIC BREAD ROLLS RECIPE BY TASTY

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
• Add the garlic and cook for two minutes.
• Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
• Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
• Reduce the heat to low, cover and simmer for 1 hour.
• Remove lid and stir in kidney beans.
• Preheat the oven to 400°F (200°C).
• In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
• Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
• Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
• Spoon the chilli into the holes of the toasted rolls.
• Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
• Serve topped with sour cream and green onions.
• Enjoy!

CHEESY CHILLI NAAN BREAD

Steps:

• Preperation:.
• Lightly flour a dry surface.
• Place a sheet of greaseproof paper on a baking tray.
• Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated.
• Form a well in the centre of the dry ingredients and add the Oil and Water.
• Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.
• Remove from mixing bowl and place onto the floured surface.
• The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.
• Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm.
• Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
• Method:.
• Once the dough has risen, place onto a lightly floured surface.
• Roll each ball out to a maximum thickness of 1cm.
• Sprinkle the cheese in the centre of the dough.
• Pull the edges of the dough inward and form together to seal the cheese inside.
• Rollout the dough again to a maximum of 0.5cm thickness. The folds made from sealing should no longer be visible and there should not be any gaps where the cheese can escape from.
• Heat a large, lightly oiled pan.
• Once the oil has heated up, place one of rolled out naans into the pan, folded side down.
• Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
• Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned. Remove from the pan and serve, placing a small amount of butter on top.

CHILI CHEESE BREAD

Steps:

• Combine cheese, chilies and mayonaise.
• Cut bread into thick slices and spread with cheese mixture.
• Place on cookie sheet and broil until cheese is bubbly and lightly browned.