How To make Cheese and Chile Squares
2 oz Parmesan cheese, cut in
-several pieces 2 (4-ounce) cans mild or hot
-green chiles 4 oz Longhorn cheddar cheese,
-chilled 12 oz Monterey Jack cheese,
-chilled 1 ts Salt
Several dashes Tabasco sauce 10 Eggs, divided
1/3 c All-purpose flour
1 ts Baking powder
1/2 c Melted butter
2 c Cottage cheese
Using the metal blade, drop the Parmesan cheese pieces through the feed tube with the motor running and process until finely grated. Remove and set aside. Without washing the workbowl, use the metal blade to chop the chiles. Remove and set aside. Use the shredding disc to process the Cheddar and Monterey Jack cheeses separately. Remove and set aside. Using the metal blade, process to combine the salt, tabasco sauce, 2 eggs, flour, baking powder and grated Parmesan cheese. With the machine running, add the hot melted butter through the feed tube. Remove the cover and add the cottage cheese and then process until smooth. With the machine running, add 3 eggs through the feed tube. Remove 2/3 of the mixture from the workbowl and combine with the Cheddar cheese and chiles. Add the remaining eggs and Monterey Jack cheese to the remaining mixture in the workbowl and process 20- 30 seconds. Combine the 2 mixtures and spread in a buttered 17x10 inch jelly roll pan. Bake 15 minutes in a preheated 400^ oven, then reduce temperature to 350^ and bake about 34-40 minutes more until the cheese is set and firm. Cut into squares and serve warm with your favorite salsa. Makes 24 thin slices. Note: If you have a large capacity machine, all the eggs may be added at once and both cheeses may be added and combined in the processor bowl. This typical appetizer is usually baked in a rectangular pan and cut in squares. The presentation is further enhanced if accompanied by a tomato salsa of your choice. It should be served warm, but can be baked ahead and reheated. I have a cookbook that brings together several of my all time favorites: Anne Lindsay Greer
one of my favorite chefs, is the author Food processor adapted:
a real joy in food preparation SW Cuisine--my soul food! It's called Cuisine of the American Southwest, by Anne Lindsay Greer. Here's a recipe I've made often, and it's always a hit. Food & Wine RT [*] Category 3, Topic 8 Message 7 Sat Dec 12, 1992 PETCHY [Court.Jester] at 11:16 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
How To make Cheese and Chile Squares's Videos
How I Make My Chili and Cornbread | Chili Cheese Corn Dog Muffins
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you how to make the best chili and cornbread muffins let me tell you this is seriously super delicious, I have never had such moist muffins like this ones, they are super super moist you don’t need help of water to pass them down and they don’t get hard after a few days ????l I like to use condensed milk, it allows them to be moist and just perfect, of course you can use sugar that’s up to you as for the chili ughhh it’s serious he BEST ☺️Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Tip ‼️⚠️ if you don’t want your chili to be savory/spicy don’t add the chipotle peppers
For the cornbread muffins, if you don’t want to use condensed milk replace it using sugar 1:1 ratio if you don’t like your muffins to be sweet add 1/4 - 1/2 TASTE THE MIXTURE BEFORE ADDING THE EGGS TO ADJUST THE SWEETNESS TO YOUR LIKING ????
I M P O R T A N T ⚠️
Dont over beat the batter!!!!
Bake 375f for 18-20 minutes
ingredients: 10 servings
For the chili-
1 lb ground beef
2 cups beans
1/2 white onion; chopped
1 jalapeño; chopped
3 chile guajillos
1 chile anocho
3 chile chipotles in adobo sauce (optional)
3 garlic cloves
8 oz tomato sauce
10 oz crushed tomatoes
1 1/3 cup beef broth or water; add more if needed
1/2 tsp salt
1/2 tsp black pepper
1 Lawreys chili seasoning OR 1 tbsp chili powder, 1 tbsp paprika 1 tsp ground cumin,oregano,onion powder,garlic powder and salt
For the Corn bread Muffins-
1 cup all purpose flour
1 cup yellow corn meal
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 stick (1/2 cup) unsalted butter
1/4 vegetable oil
1/3 cup honey
2 eggs at room temperature
1 cup buttermilk
1 can sweetened condensed milk or sugar
4-6 hotdogs
1/2 - 1 cup medium cheddar cheese
1 serving of love ????
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Recipes in Spanish :
#supermoistcornbread #chili #cornbreadmuffins #corndogs
Chili Cheese Dog Bake | Delish
Get the full recipe from delish:
INGREDIENTS
1 can refrigerated crescent dough
8 hot dogs
1 c. shredded Cheddar
2 15 oz. cans chili
2 tbsp. butter, melted
1 tsp. finely chopped chives
1/2 tsp. garlic powder
DIRECTIONS
1. Preheat oven to 375.
2. Roll out crescent dough and pinch the perforations together to seal. Cut into 8 even squares. Sprinkle cheddar on each square and roll around hot dogs.
3. Spread chili in an even layer on the bottom of your baking dish. Place hot dogs in a row side to side on top of chili.
4. In a small bowl combine melted butter with onion powder and chives. Brush over hot dogs and place in the oven to bake for 30 minutes, covering with foil if the crescent dough begins to get to dark.
5. Top with more chives if desired and serve.
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Baked Chili Cheese Fritos | Minimalist Baker Recipes
Chili cheese Fritos made healthy without any frying or questionable ingredients involved. Vegan and gluten-free friendly, and so close to the original!
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Stacked Chili Cheese Fries
Stacked chili cheese fries is a famous fast food recipe served in restaurants. Get the full recipe at:
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