Chili Cheese Grilled Cheese Bites
- Level: Easy
- Yield: 16 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 230
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 53
- Sodium
- 318
- Total: 30 min
- Active: 30 min
Ingredients
8 ounces 80/20 ground beef
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Kosher salt
1/4 cup plus 2 tablespoons tomato paste (3 ounces)
Twelve 1/2-inch slices brioche (about 10 ounces)
1/4 cup cream cheese (2 ounces)
8 ounces shredded sharp yellow Cheddar (about 2 cups)
Directions
- Preheat a cast-iron skillet over medium-high heat. Place the beef in a thin, single layer and cook, undisturbed, until the bottom begins to brown, about 5 minutes.
- Meanwhile, make the seasoning. Mix the garlic powder, cayenne, cinnamon, cumin, mustard powder, onion powder and paprika and 2 teaspoons salt in a small bowl. Check to make sure the bottom of the beef is a brown color, add the seasoning, then stir to combine and cook for 4 minutes. Stir in the tomato paste and cook until the mixture is brick red, about 1 minute. Stir in 3 ounces of water, then remove from the heat.
- Preheat a large nonstick pan or griddle over medium heat.
- Place 4 of the bread slices on a work surface. On each slice, spread 1 tablespoon (0.5 ounce) of cream cheese, then top with 1 heaping tablespoon of Cheddar and set aside.
- Spread 2 heaping tablespoons of the chili on 4 more of the bread slices.
- Place 2 heaping tablespoons of Cheddar on the top left corner of the pan, spreading it out so it resembles the shape of a brioche slice as much as possible. Repeat three more times to create 4 squares or rectangles.
- Place each cheese-topped bread slice, cheese-side up, on top of a square of melting Cheddar. Top each with a chili-topped bread slice, chili-side up. Cook until the cheese starts to turn dark, golden yellow around the edges and is slightly crispy, about 5 minutes. Transfer the sandwiches to a plate.
- Place 2 heaping tablespoons of Cheddar on the top left corner of the pan, spreading it out so it resembles the shape of a brioche slice as much as possible. Repeat three more times to create 4 squares or rectangles.
- Place each of the 4 remaining bread slices on top of a square of melting Cheddar. Top with the sandwiches, chili-side down. Cook until the bottoms are crunchy and golden, about 5 minutes more. Transfer to a cutting board. Cut each sandwich into 4 squares and serve immediately.