• Avni R.

Chili Cheese Bombs

Updated: Mar 27



Happy Holidays y'all!! It has definitely been a while since my last recipe post although since the switch over to the new website, it looks like my last post was just a few days ago...lol! Sorry it has been so long but sometimes life happens and you get a little behind but I'm back!


I bring you guys a holiday inspired recipe using one of my favorite Trader Joe's products, their pizza dough. Their dough is found in the refrigerated section and they even have a garlic herb one! I used the plain one with this recipe to make chili cheese bombs! Basically a desi-style grilled cheese-stuffed-garlic knot. These are super easy to make and require minimal time putting them together. I have arranged mine to look like a Christmas tree for the holidays, but you can arrange them however you like!

The pizza dough is a bit sticky to work with but super easy with light dusting of flour. There's no rolling out or anything with this dough, just stretch a little and stuff with the filling and pull the edges around to seal. Since the dough is sticky, it closes together easily with no effort, just a light pinch.


I made a green and red chutney to go along with for dipping and of course the obvious - the festive colors! How convenient that the two chutneys just happen to match the holiday colors! ;-)

This recipe is great to take to a party if you want to impress some people, it's super tasty and spicy!


I have teamed up with two talented ladies, Shivani from @doseofshivs and Mansi from @vspiceroute to give away three $25 gift cards to 3 winners! Check out our pages on Instagram for a chance to enter! *Giveaway ends Friday, December 13th.*

Chili Cheese Bombs


Ingredients:

  • 1 lb. Trader Joe's Pizza Dough

  • 1 8 oz. block of Monterey Jack cheese, shredded

  • 1 cup red onion, finely diced

  • 1/3 cup cilantro, chopped

  • 6-10 Thai green chilis*, chopped (add more or less depending on your spice tolerance)

  • 1 egg + 1 tbsp water (for egg wash)

  • 2 tbsp butter

  • 1/2 tsp chaat masala

  • 1 tbsp cilantro, chopped

  • 1 tbsp fresh mint leaves, chopped

*You can use serrano peppers if you can't find Thai chili's.


Green chutney:

  • 1 cup cilantro

  • 1 cup fresh mint leaves

  • 2 Thai green chili's

  • 1 inch ginger

  • 1/2 lemon juice

  • 1/4 tsp salt

Red chutney:

  • 8 dried Kashmiri chilis, soaked in hot water for 20 minutes

  • 6 cloves of garlic

  • 1/2 lemon juice

  • 1/4 tsp salt

  • 1/8 cup water (for blending)


Directions:


1. Preheat oven to 450ºF. Prepare a baking sheet with parchment paper.


2. Take pizza dough out of packaging and leave on floured surface for 30 minutes to come to room temperature. While pizza dough is resting, go ahead and make the filling.


3. In a mixing bowl, add shredded cheese, onions, cilantro, and chili's. Mix well and set aside.


4. After pizza dough has rested for 30 minutes, divide in half. Then divide those halves into two more pieces. Keep dividing until you have 30 pieces. Use more flour for dusting as needed.


5. Now that you have 30 pieces, go ahead and start filling. Take one tbsp of the filling and place in the center of a piece of dough and stretch the edges as you stuff it pulling them around to seal it in the center. Place the sealed side down on the prepared baking sheet.


6. Once you have arranged all your filled dough balls in your desired shape, brush them with the egg wash. Bake for 15-20 minutes until golden brown. While they bake, get the butter-baste mixture and two chutney's ready.


7. Butter - Add butter into a bowl and melt with chaat masala. Mix in chopped cilantro and fresh mint and set aside.


8. Green chutney - Add all ingredients listed into a blender and puree until smooth, set aside.


9. Red chutney - All all ingredient listed into a blender and puree until smooth, set aside.


10. Remove cheese balls from oven and brush immediately with butter mixture. Serve hot with both chutney's as dipping sauces. Enjoy!


*step-by-steps picture below*


Did you make this recipe? I'd love to see and hear about it! Tag me @thecurriedcook or #thecurriedcook so I can see your recreations!


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