Cheese Recipes

  Ingredients 5 cups tortilla chips 1 lb extra lean ground beef (at least 93%) 1 package (1 ounce) Old El Paso™ taco seasoning mix 1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained 2 roma (plum) tomatoes, chopped (2/3 cups) 2 medium green onions, sliced (1/4 cup) 2 cups finely shredded Colby-Monterey Jack cheese (8 ounces) Steps 1. Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Set aside. 2  In 8-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and green chiles. Cook 2 to 3 minutes longer or until beef is thoroughly cooked and seasoning is well combined. 3  Arrange half of beef mixture on chips. Top with half of other toppings. Repeat layers ending with cheese. Bake 10 to 12 minutes or until cheese is melted.

  Ingredients 4 spinach-flavored or Old El Paso™ flour tortillas, 8 to 10 inches in diameter 1/2 cup bean dip 1/2 cup nacho cheese dip 3 to 4 tablespoons chopped green onions or chopped fresh cilantro Steps 1  Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions. 2  Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

  Ingredients 2 cups shredded sharp natural Cheddar cheese (8 ounces) 1 1/4 cups Gold Medal™ all-purpose flour 1/2 cup butter or margarine, melted 48 small pimiento-stuffed olives, drained and patted dry Steps 1  Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.) 2  Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours. 3  Heat oven to 400°F. Bake 15 to 20 minutes or until light brown.

  Ingredients 2 packages (8 oz each) cream cheese, softened 1 1/2 cups shredded Cheddar cheese (6 oz) 6 slices chopped cooked bacon 1 tablespoon ranch dressing & seasoning mix 2 tablespoons chopped fresh chives 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon pepper 1/4 teaspoon salt 5 Old El Paso™ flour tortillas for burritos (8 inch) Steps 1  In large bowl, beat all ingredients except tortillas with electric mixer on medium speed until well mixed. 2  Divide mixture evenly among tortillas, spreading evenly. 3  Tightly roll up tortillas. 4  Cut into 1/2-inch slices, and serve.

  Ingredients 1 package (8 ounces) cream cheese, softened 1 1/2 cups shredded Swiss cheese (6 ounces) 1/2 cup Thousand Island dressing 4 ounces deli sliced corned beef, chopped 1/2 cup well-drained sauerkraut Pretzel crackers, if desired Cocktail rye bread slices, if desired Chopped fresh chives, if desired Sliced radishes, if desired Steps 1  Heat oven to 400°F. 2  Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Top with sauerkraut and remaining 1/2 cup Swiss cheese. (Cover and refrigerate up to 24 hours if desired.) 3  Bake about 15 minutes or until bubbly around edge. Serve hot with pretzel crackers or cocktail bread. Garnish with chives and radishes.

  Ingredients 16 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut into cubes 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with medium green chiles, undrained Food Should Taste Good™ cantina tortilla chips, as desired Steps 1  In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes. 2  Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth. 3  Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

  Ingredients 1 (8-oz.) container soft cream cheese with chives and onions 1/2 cup pizza sauce 1/2 cup chopped green bell pepper 1/3 cup finely chopped pepperoni 2 oz. (1/2 cup) shredded mozzarella cheese 2 oz. (1/2 cup) shredded Cheddar cheese Steps 1  Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed. 2  Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted. 3  Serve warm with bagel crisps, bagel chips or crackers.

  Ingredients 2 cups shredded Swiss cheese (8 oz) 2 cups shredded Gruyère or Swiss cheese (8 oz) 2 tablespoons all-purpose flour 1 clove garlic, cut in half 1 cup dry white wine or nonalcoholic white wine 1 tablespoon lemon juice 3 tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine 1 loaf (1 lb) French bread, cut into 1-inch pieces Apple and pear slices, if desired Steps 1  In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour. 2  Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice. 3  Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch. 4  Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof servi...