Cheese Chili Bites Recipe




Cheese Chili Bites Ingredients

1 cup all-purpose flour
1/4 tsp salt
1/2 tsp dry mustard
1/2 tsp hot chili powder
1 large pinch cayenne pepper
1/4 cup butter or margarine
1/2 cup finely grated cheddar cheese
1 egg, beaten
1 tbsp cold water
1 tbsp sesame seeds
1 tbsp poppy seeds

A Recipe for
Cheese Chili Bites

 

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This Recipe for Cheese Chili Bites is one of thousands in the Recipes-to-go Cheese Cookbook.


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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




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This is a recipe for Cheese Chili Bites from the recipe cookbook of Recipes-to-go (Cheese)


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Cheese Chili Bites

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

Waverly Root (1903-1982)






Cheese Chili Bites Directions

Preheat oven to 400'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.

Breush 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.

Serves: 20

 

 

 

 

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