Best 15 Chili Cheese Tart Recipes

CHILE AND CHEESE TART

Steps:

• Preheat oven to 400°F. Heat oil in medium skillet over medium-high heat. Add onion. Cover and cook until just tender, stirring often, about 5 minutes. Cool briefly.
• Whisk cream and next 4 ingredients in bowl to blend. Mix in cheese, chiles, and onion mixture. Pour filling into frozen crust.
• Bake tart until golden brown and set in center, about 40 minutes.

CHILI-CHEESE TWISTS

Steps:

• Thaw pastry sheet at room temperature 30 minutes. Meanwhile, in small bowl, beat egg and water until well blended; set aside. In another small bowl, mix cheese and chili powder.
• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• On lightly floured surface, roll thawed pastry sheet with rolling pin into 14x10-inch rectangle; cut in half lengthwise. Brush egg mixture over both rectangles; reserve remaining egg mixture. Spread cheese mixture evenly over 1 rectangle; top with second rectangle, egg side down. Gently roll pastry to seal.
• Cut pastry crosswise into 28 (1/2-inch) strips. Twist strips; place 2 inches apart on cookie sheet, pressing ends down. Brush with remaining egg mixture.
• Bake 10 to 12 minutes or until golden brown. Serve warm or at room temperature.

CHILI CHEESE CASSEROLE RECIPE BY TASTY

Steps:

• In a bowl, add the chili and tomato sauce and stir to combine.
• Add a layer of the chili mixture to the bottom of a 9x9-inch (23x23-cm) baking pan. Top with a layer of tortillas, a layer of chili, and sprinkle with cheese.
• Repeat until all ingredients are used, making sure the top layer is cheese.
• Cover and refrigerate for at least 3 hours, up to overnight.
• Preheat oven to 350˚F (180˚C).
• Remove the casserole from the refrigerator and let sit for 10 minutes on your counter.
• Poke three toothpicks in the casserole, and cover with tin foil, so that the foil doesn't touch the cheese layer.
• Bake for 30-40 minutes, or until cheese is melted.
• Cut and serve.
• Enjoy!

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 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.

CHILI CHEESE DOG BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Spread chili into a greased 11x7-inch (28 x 18 cm) glass baking dish.
• Unroll the dough and cut into four even strips.
• Cut the cheese sticks in half lengthwise.
• Place a hot dog in the center of a piece of dough. Place each half of the cheese stick on either side of the hot dog.
• Wrap the dough around the cheese and hot dog, overlapping slightly in the center. Repeat with remaining dough, hot dogs, and cheese.
• Place the wrapped hot dogs on top of the chili.
• Bake 15-20 minutes, until the dough is light golden.
• Add the butter to a microwave-safe bowl and microwave on high until melted. Stir in the garlic powder and parsley.
• Brush over the wrapped hot dogs.
• Enjoy!

IMPOSSIBLY EASY CHEESY CHILE PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.
• In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.

CHILI CHEESE TART

Steps:

• Place one sheet of pie pastry on an ungreased pizza pan or baking sheet. Sprinkle chilies and cheeses over pastry to within 1/2 in. of edges. Top with remaining pastry; seal edges and prick top with a fork., Sprinkle with chili powder. Bake at 450° for 10-15 minutes or until golden brown. Cool for 10 minutes before cutting into wedges. Serve with salsa and sour cream.

CHEESE TART

Steps:

• Preheat the oven to 400 degrees.
• Blanch the swiss chard in boiling water for a minute; drain and squeeze dry. Transfer to a mixing bowl and add the basil, cheeses, and 4 of the eggs. Season with salt and freshly ground black pepper and add half of the saffron and soft butter.
• Fill the prebaked tart shell and bake for 15 minutes. Beat remaining egg with remaining saffron and spoon this over the surface of the tart. Bake for 20 minutes longer or until puffy.

CHILI CHEESE PIE

Steps:

• Mix egg, sugar, milk and cornbread mix.
• The box may call for less milk but a half cup makes the batter loose enough for this recipe.
• Butter your casserole dish and pour in batter. Set it aside.
• Mix onion, bell peppers, chickpeas, salsa, chili and half the cheese and spoon on top of the corn bread batter.
• Top with the rest of the cheese.
• Bake at 350 degrees for 30 minutes or until the cheese is browning and bubbling.

BLANCA'S CHERRY CHEESE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
• To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
• To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
• Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.

CHILE RELLENO TART

Steps:

• For crust:
• Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
• Preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.
• For filling:
• Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.
• Preheat oven to 375°F. Sprinkle Gruyère and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.
• Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.

CHILI CHEESE GRITS

Steps:

• In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese.

AMERICAN CHILI CHEESE FRIES RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium-high heat. Add the beef and stir to break up. Season with the salt, pepper, cumin, chili powder, paprika, and cayenne. Stir and cook until deep brown in color, 10-15 minutes.
• Add the onion, bell pepper, garlic, chipotles, and a pinch of salt. Cook until the vegetables are softened, about 10 minutes.
• Add the tomato paste and cook until it darkens, becomes aromatic, and starts sticking to the bottom of the pan, 10 minutes.
• Add the chopped tomatoes, beef broth, black beans, and kidney beans. Stir to incorporate, then bring to a boil. Cover, reduce the heat to low, and simmer for at least 30 minutes or up to 2 hours.
• Ladle the chili over the fries and top with cheddar cheese, sour cream, and green onions.
• Enjoy!

CHEESE TARTS

Steps:

• Sift together flour and salt.
• Cut in shortening and American cheese.
• Add water and mix.
• Turn out onto lightly floured board and roll thin and cut into 3 and 1/2 inch circles.
• Place the circles into muffin tins (though the magazine does not mention greased or ungreased pan I usually spray lightly).
• Combine ham and bacon and put a spoonful of mixture in each shell.
• Mix evaporated milk and cream cheese and spread a dollop on each "tart".
• Bake at 450 for 15 minutes.
• Serve warm.