Side Pannel
Cheese Chili Bites
Cheese Chili Bites
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chili, Appetizers, Mexican
Ingredients List
- 1 c All-purpose flour
- 1/4 ts Salt
- 1/2 ts Dry mustard
- 1/2 ts Hot chili powder
- 1 lg Pinch cayenne pepper
- 1/4 c Butter or margarine
- 1/2 c Finely grated Cheddar cheese
- 1 Egg, beaten
- 1 tb Cold water
- 1 tb Sesame seeds
- 1 tb Poppy seeds
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.
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.
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